Carrot banana muffins

???????????????????????????????This is another experiment that was inspired by the curiosity of whether carrots and bananas make sense in a cake. The verdict? Yes they do!

Google helped me out with the recipe which I got from Homemade Ginger. I did also consider using a recipe from Running with Spoons but given the quantities of ingredients I had at the time, the former worked better. I was also tempted by the fact that the Homemade Ginger recipe uses way more banana and I wanted a strong flavor. I however think you can never have too much banana flavor so I added 1 more.

It is a really easy recipe to follow and doesn’t take long to make. I had tons of left over batter which I decided to make a small cake with. It tasted just as good!

Ingredients

  • 2 cups grated carrots (about 3-4 large carrots)
  • 1/4 cup oil
  • 2 over ripe banana (although I used just ripe bananas and it still worked)
  • 1 1/3 cup sugar
  • 3 eggs
  • 2 tsp vanilla
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 cup buttermilk (or 1 cup milk mixed with 2 tsp vinegar)
  1. Heat the oven to 180ºC.
  2. Mix the flour, soda, salt and cinnamon, set aside.
  3. In a mixer, beat the eggs, sugar, vanilla, oil and banana. Add in buttermilk and mix until incorporated.??????????????????????????????????????????????????????????????
  4. Add in the dry ingredients until mixed.  Add in grated carrots. ???????????????????????????????
  5. Fill cupcake liners 3/4 way full and bake for about 20-22 minutes until a toothpick comes out clean. (makes about 24 cupcakes)???????????????????????????????

If you are making a cake, it will of course take longer to cook (about 45mins to an hour).???????????????????????????????

All done!

???????????????????????????????Enjoy them plain or add a cream cheese frosting for your sweet tooth.

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