Ingredients:
– 1 ½ cups all-purpose flour
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ¼ teaspoon salt
– 3 ripe bananas, mashed well
– ½ cup granulated sugar
– 1/3 cup vegetable oil or melted butter
– 1 teaspoon vanilla extract
– 1 egg
– 1 cup grated carrots (about 2 medium carrots)
– ½ teaspoon ground cinnamon (optional)
– ¼ cup chopped walnuts or pecans (optional)
#### Instructions:
1. **Preheat and Prepare:** Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
2. **Mix Dry Ingredients:** In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon (if using) until well combined.
3. **Prepare Wet Ingredients:** In a large bowl, combine mashed bananas, sugar, vegetable oil (or melted butter), vanilla extract, and egg. Mix until well blended.
4. **Combine Wet and Dry Ingredients:** Add the dry ingredients to the bowl of wet ingredients. Stir until just combined; do not overmix.
5. **Add Carrots and Nuts:** Gently fold in the grated carrots and chopped nuts (if using) into the batter.
6. **Fill the Muffin Cups:** Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. **Cool and Serve:** Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. **Enjoy Your Muffins:** Once cooled, serve and enjoy your delicious carrot banana muffins!
#### Tips:
– Ensure your bananas are ripe for the best flavor and sweetness.
– You can adjust the amount of cinnamon to your taste preference.
– Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
These carrot banana muffins are a delightful combination of flavors and textures, perfect for a wholesome breakfast or snack. Happy baking!
