Banana and Carrot Muffins
Ingredients
- 1 1/4 cup plain flour
- 1/2 tsp bicarbonate of soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 2 eggs (room temperature)
- 1/3 cup olive oil
- 1/3 cup maple syrup
- 1 cup mashed banana (2–3 bananas)
- 1 tsp vanilla extract
- 1 cup grated carrots (2-3 peeled carrots)
- 1/2 cup walnuts, chopped (optional)
- 1/2 cup raisins (optional)
- oats and flax seeds for the top
Preparation
Preheat the oven to 175°C and line a muffin tray with paper cases.
Sieve the flour, bicarbonate of soda, baking powder, salt, and ground cinnamon into a large bowl and set aside.
In another bowl, whisk together the eggs, olive oil, maple syrup, and vanilla extract. Add the mashed banana.
Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the grated carrots, chopped walnuts, and raisins if using.
Divide the batter between the muffin cases and bake for 26 to 28 minutes or until a knife inserted comes out clean.
Transfer the muffins to a cooling rack to cool fully.
Tips
Use an ice cream scoop to divide the batter evenly into the muffin cases.
