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Carrot and banana muffins

Carrot and banana muffins

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
12
Difficulty
Moderate
When friends pop around for morning or afternoon tea, show off your culinary skills with these sweet and savoury treats

Ingredients

White self-raising flour

1½ cup(s), (225)

Ground cinnamon

1 tsp

Banana(s)

2 small, ripe, mashed

Buttermilk

¾ cup(s), (185ml)

Egg(s)

1 medium

Honey

¼ cup(s), (60ml)

Vanilla bean extract

1 tsp

Vegetable oil

2 tbs

Carrot(s)

2 small, grated (140g)

Icing sugar

2 tsp, to dust

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
  2. Sift flour and cinnamon into a large mixing bowl. Mix banana, buttermilk, egg, honey, vanilla and oil in a separate bowl until combined. Add banana mixture to flour mixture and stir until just combined (do not over-mix). Gently fold in carrot.
  3. Spoon mixture into paper cases. Bake for 18–20 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.

Notes

You can store these muffins in an airtight container for up to 3 days. Alternatively, freeze for up to 1 month.

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