Carrot Banana Muffins Food

CARROT-BANANA MUFFINS (OR BUNDT CAKE)

Steps:

• Preheat oven to 350°F Line or grease muffin cups.
• Sift first 4 ingredients into medium bowl. Whisk applesauce, sugar, brown sugar and eggs in large bowl until well blended. Mix in dry ingredients. Add carrots, banana and pecans and blend well.
• Divide batter among muffin cups and bake in middle of oven until puffed and a tester comes out clean, about 16-18 minutes. Cool muffins on a rack. (Let pan cool completely before baking the second batch or use a different pan.).

BANANA CARROT MUFFINS

Steps:

• Pre-heat oven to 350°F. Line approximately 16 muffin tins.
• In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
• In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana until fully combined, but don't overmix.
• Scoop batter into muffin tins, approximately 2/3rds full. Top each muffin with approximately 1 1/2 teaspoons pecan chips, or as desired. Bake the muffins for 15-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.
• Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.

JUMBO BANANA-CARROT MUFFINS

Steps:

• In a large bowl, combine the first seven ingredients. In another bowl, beat egg yolks until light and lemon-colored. Beat in honey and orange zest. Stir into dry ingredients just until moistened. Fold in the bananas, carrots and applesauce. , In a small bowl, beat egg whites on high speed until stiff peaks form; fold into batter a third at a time. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

NIF'S JUMBO BANANA CARROT MUFFINS

Steps:

• Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
• In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
• In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
• Stir in carrots and raisins.
• Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
• Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.

PALEO CARROT BANANA MUFFINS

Steps:

• Combine dry ingredients.
• Blend bananas, dates, eggs, vinegar, and coconut oil in a food processor.
• Mix wet ingredients with dry and fold in carrots.
• Spoon into greased or lined muffin tins and bake at 350 degrees for 25 minutes (or 20 minutes for mini-muffins).

CARROT BANANA BREAD

Steps:

• In a large bowl, combine the flour, sugar, baking soda, salt and cinnamon. In a small bowl, whisk the eggs, bananas and oil. Stir into dry ingredients just until moistened. Fold in carrots and pecans. Transfer to a greased 9x5-in. loaf pan. , Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

BANANA, CARROT, APPLE, OAT BRAN MUFFINS

Steps:

• Mix first four dry ingredient together in a small bowl.
• Beat together oil, sugars, eggs, milk, and vanilla in a large bowl.
• Add the dry mixture to the wet mixture until well combined.
• Add vegetable/fruits to mixture.
• Bake at 400°F for 18 minutes or until dry in the middle.

BANANA CARROT AND DATE MUFFINS

Steps:

• In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.
• Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.
• Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.
• Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.
• Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.