NIF'S JUMBO BANANA CARROT MUFFINS
My boys go back to school tomorrow and I wanted to be prepared by having some food that they can grab on their way out. This is what I ended up with and they are moist and really good! My boys are teens so I made this recipe for the great big muffins, but adjust the time and amounts and you can make smaller ones. Also, you can exclude the raisins and replace them with nuts if you prefer. Enjoy!
Provided by Nif_H
Categories Quick Breads
Time 40m
Yield 16 large muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
- In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
- In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
- Stir in carrots and raisins.
- Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
- Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.
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Silen Kilar
[email protected]These muffins are a great way to use up leftover bananas.
Beast Shani
[email protected]I love that these muffins are made with whole wheat flour and natural sweeteners.
a r i f
[email protected]These muffins are a delicious and healthy way to start your day.
Rachel Patino
[email protected]I've made these muffins several times and they always turn out great.
Dagim Aklilu
[email protected]These muffins are the perfect grab-and-go breakfast or snack.
Dj Shiblu
[email protected]I'm so glad I found this recipe! These muffins are delicious and healthy.
Catherine Lengai
[email protected]I made these muffins for a party and they were a huge hit! Everyone loved them.
AGKIS Rathnasinghe
[email protected]These muffins are a great way to get kids to eat their vegetables.
Op Profesxxer
[email protected]I followed the recipe exactly, but my muffins didn't turn out as moist as I would have liked.
Stephanie Bolshakova
[email protected]The muffins were a little dry, but they were still tasty.
Shahram Khqn
[email protected]I'm not a huge fan of bananas, but I really enjoyed these muffins. The carrot flavor really shines through.
Dale
[email protected]These muffins are perfect for breakfast, lunch, or a snack. They're also great for freezing.
Sujal Widjie
[email protected]I added a handful of chopped walnuts to the batter for some extra crunch.
euu
[email protected]I didn't have any carrots on hand, so I substituted grated zucchini instead. The muffins turned out great!
Atike Islam
[email protected]The muffins were a little too sweet for my taste, but I think that's because I used ripe bananas.
Donnell Mhungira
[email protected]I love that these muffins are made with whole wheat flour. They're a healthier option than traditional muffins.
salman nadeem
[email protected]These muffins are so easy to make, and they're a great way to use up ripe bananas.
Abubaker Siddik
[email protected]I've made these muffins several times now, and they're always a hit with my family and friends.
c8455
[email protected]These muffins turned out so moist and delicious! The banana and carrot flavors complemented each other perfectly, and the muffin tops were perfectly golden brown.