Banana Carrot Muffins
Banana Carrot Muffins - Muffins & Scones
37 min
Servings12
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
Steps
- 1Preheat the oven to 350 degrees F.
- 2Spray a muffin tin with non-stick cooking spray or line it with paper liners. Set aside.
- 3In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
- 4In another bowl, whisk together the mashed banana, brown sugar, oil, milk, and eggs.
- 5Stir in the shredded carrot.
- 6Pour the banana mixture into the dry ingredients and stir until just combined.
- 7Divide the batter between the muffin cups, filling each 3/4 full.
- 8Bake the muffins for 22-24 minutes, or until a toothpick inserted in the centre comes out clean.
- 9They keep well in an airtight container at room temperature for 3-5 days.
Nutrition
- Calories
- 181kcal
- Protein
- 3g
- Carbs
- 26g
- Fat
- 7g
- Fiber
- 1g
- Sugar
- 8g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does banana carrot muffins take to make?
About 37 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 12 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.