Carrot and Banana Muffins 🧁

What’s Cooking Today? 👩🏻‍🍳

Do you remember during the Lockdown in the UK when everyone was baking banana bread? We had to miss school and do everything online. Carrots and bananas go wonderfully well together, and one fruit and one vegetable can’t be too bad for your 5 a day! We can also prevent wastage by using those over-ripe bananas to make these delicious muffins. In fact, the riper the banana, the better. This recipe is a great healthy treat that you can make for breakfast or any time of the day. Shredding carrots is also a fun way to practice using the grater without cutting yourself.

Let’s bake some Carrot and Banana Muffins 🥕🍌

Method 📖

1. Turn the oven on to 180°C/356°F

2. Line a muffin tin with muffin cases.

3. In a large bowl, weigh and stir in all the dry ingredients (flour, baking powder, bicarbonate of soda, salt, cinnamon, sugar, brown sugar) and set aside.

4. In another bowl, crack and check the

   egg and add the egg, vanilla extract and butter or margarine.

5. Now mix the wet ingredients into the dry ingredients. The batter should look very thick.

6. Peel and shred the carrots using a box grater. Add these to the mixture.

7. Mash the banana in the bowl that you used for the wet ingredients and add to the batter. Add in the sunflower seeds.

8. Ensure that you do not overmix them.

9. Add the batter to the muffin cases.

10. Bake for 18 minutes.

Excellent for a decadent breakfast!