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Banana and Carrot Muffins

by emily grace (follow)


banana and Carrot Muffins: the final product :)


A sweetly fluffy recipe, suitable as a quick and classy dessert or as a healthy lunchtime snack for kids.

Preparation Time: 15-25 minutes
Cooking Time: 25 minutes, approximately
Makes: 12 muffins

Ingredients:
2 cups of self-raising flour
1/2 teaspoon of bicarbonate of soda
1 teaspoon of nutmeg
2 teaspoons of cinnamon
3/4 cup of brown sugar
3/4 cup of olive oil
1/4 cup of honey
2 eggs
1 banana, peeled and mashed
1 carrot, peeled and grated
2 teaspoons of icing sugar, for dusting

Method:
1. Preheat your oven to 170 degrees celsius (a step that I, without fail, always forget).
2. Sift the flour, bicarb, nutmeg, and cinnamon into a large bowl. When done, add the sugar and stir to combine.
3. Into a small jug, add the olive oil, honey and eggs. Quickly whisk the mixture to break up the eggs.
4. Make a well at the centre of the dry ingredients. Add the carrot, banana, and honey mixture to the well and stir with a fork to combine.
5. Line a 12-hole muffin tin with cases.
6. Fill each muffin case with the mixture.
7. Bake for 15-25mins, or until the muffin tops are browned and the muffins are cooked all the way through (you can test this by sticking the middle of each muffin with a skewer or a skewer-like object).
8. Before serving, dust the tops of each muffin with icing sugar.
9. Enjoy! :)

As with all muffins, these are most delicious when eaten warm.
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