Bananas and carrots together in one tasty little muffin.
Preheat oven to 350 degrees F. Grease a muffin pan or line a pan with cupcake liners. Set aside.
In a large bowl, mix together the flours, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In separate bowl, beat together the eggs, honey, applesauce and bananas. Add to the flour mixture. Fold in the carrots.
Fill the prepared muffin pan 2/3 full. Bake in a preheated oven 17-20 minutes, depending on the size of your muffins. Cool for 5 minutes in the pan before removing them to cool on a wire rack.
Makes about 20 muffins, depending on the size of your muffins.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 12 Level: Easy
by PW Food & Friends in
Breads
Prep: Cook:
Serves: 12 Level: Intermediate
7 Comments
Leave a Comment
You must be logged in to post a comment.
alisonwonderland on 3.6.2011
My family loved these muffins! I even increased the whole wheat flour and decreased the all purpose flour so they were a 1/2 and 1/2 ratio. They tasted great!
My 2 y.o. son is possibly the world’s pickiest eater, and he loved them too. Thanks for a great recipe that he’ll eat as a snack at any time.
greensnchocolate on 2.17.2011
It wasn’t too loose but I didn’t pack it like I would pack brown sugar. It ended up being about 2 medium sized carrots (that were kind of skinny).
Lauren Haughain on 2.16.2011
Okay, I will! Also, one more question. Did you pack the one cup of carrot or was it sorta loose. Sorry for so many questions, I’m a bit of a novice when it comes to baking. I can cook like a sunnava gun, but baking… eh.
greensnchocolate on 2.16.2011
Lauren – yes, go right ahead and use all-purpose flour. I added 1/2 cup of whole wheat flour just to up the nutritional value (very slightly) without sacrificing texture. Let me know how they turn out!
Lauren Haughain on 2.16.2011
I have a quick question. These look delicious but what is the point of the 1/2 wheat flour? I don’t have any wheat flour right now (and frankly I almost never do) and do I need it for this recipe? can i just use an extra 1/2 cup of regular all purpose flour? I would really like to make these for my mother, she loves carrot desserts.