Easy Carrot Muffins

Easy Carrot Muffins

Put homegrown carrots to delicious use with these easy carrot muffins. Made with grated carrot, ripe banana and cinnamon, they’re soft, tasty and simple enough to get the kids involved with too.

Great for school holiday baking, afternoon tea or popping into lunchboxes.
 

Makes: 12 muffins
 

Ingredients

  • 2 cups grated carrot
  • 1¾ cups plain flour
  • ¾ cup brown sugar
  • 2 tsp baking powder
  • 1½ tsp cinnamon
  • ½ tsp salt
  • 2 eggs
  • 1 ripe banana, mashed
  • ⅓ cup vegetable oil
  • ¼ cup milk
  • 1 tsp vanilla essence
  • ½ cup chopped walnuts (optional)

Method

  1. Preheat the oven to 180°C and line a muffin tin with paper cases.
  2. In a large bowl, combine the flour, brown sugar, baking powder, cinnamon and salt.
  3. In a separate bowl, whisk together the eggs, mashed banana, oil, milk and vanilla.
  4. Add the wet ingredients to the dry ingredients and gently mix until just combined.
  5. Fold through the grated carrot and walnuts, if using. Be careful not to overmix.
  6. Divide the mixture evenly between the muffin cases.
  7. Bake for approximately 20–24 minutes, or until golden and a skewer inserted into the centre comes out clean.
  8. Leave to cool in the tin for a few minutes before transferring to a wire rack.
  9. Enjoy!
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