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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Epunam philip
[email protected]5 stars for this recipe! These muffins are amazing.
ricky gharti
[email protected]I highly recommend this recipe. These muffins are delicious and easy to make.
Sara Khiat
[email protected]These muffins are the best! I've made them several times and they're always a hit.
Rehema Rashid
[email protected]Thanks for sharing this recipe! I'll definitely be making these muffins again.
Srijan Baral
[email protected]I'm so glad I found this recipe. These muffins are now a staple in my kitchen.
Md Same
[email protected]These muffins are a great way to get kids to eat their vegetables.
News Alert
[email protected]I love that these muffins are made with simple, wholesome ingredients.
Samrat Mamun
[email protected]These muffins are so easy to make. I had them in the oven in less than 10 minutes.
Raja Ahbab
[email protected]I'm not a big fan of carrots, but I loved these muffins. The carrots add a nice sweetness and texture.
Raman Bedi
[email protected]These muffins are so moist and flavorful. I can't believe they're made with whole wheat flour and carrots.
Cniia Abel
[email protected]I frosted the muffins with a cream cheese frosting. It was the perfect finishing touch.
Ashok Thapa
[email protected]I made these muffins in mini muffin tins and they were perfect for a party. They were gone in minutes!
John Lopez
[email protected]I used a combination of brown sugar and granulated sugar in the batter. It gave the muffins a nice caramelized flavor.
shayan shahzad
[email protected]I added some chopped nuts to the batter for a little extra crunch.
JCKA Panther
[email protected]These muffins are perfect for breakfast or a snack. They're also great for packing in lunches.
Franny Parlow
[email protected]I love that these muffins are made with whole wheat flour and carrots. They're a healthier alternative to traditional muffins.
Mika Mokoena
[email protected]These muffins are so easy to make and they're a great way to use up overripe bananas.
Solo David w
[email protected]I made these muffins for a potluck and they were a huge success! Everyone loved them and asked for the recipe.
Lhahin Ahmed
[email protected]These muffins were a hit with my family! They're moist, flavorful, and have the perfect amount of sweetness. I'll definitely be making them again.