Carrot and banana muffins
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 12 • Difficulty: Easy
When friends pop around for morning or afternoon tea, show off your culinary skills with these sweet and savoury treats
Ingredients
White self-raising flour
1½ cup(s), (225)
Ground cinnamon
1 tsp
Banana(s)
2 small, ripe, mashed
Buttermilk
¾ cup(s), (185ml)
Egg(s)
1 medium
Honey
¼ cup(s), (60ml)
Vanilla bean extract
1 tsp
Vegetable oil
2 tbs
Carrot(s)
2 small, grated (140g)
Icing sugar
2 tsp, to dust
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (⅓-cup/80ml capacity) muffin tin with paper cases.
2
Sift flour and cinnamon into a large mixing bowl. Mix banana, buttermilk, egg, honey, vanilla and oil in a separate bowl until combined. Add banana mixture to flour mixture and stir until just combined (do not over-mix). Gently fold in carrot.
3
Spoon mixture into paper cases. Bake for 18–20 minutes or until cooked when tested with a skewer. Stand muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve dusted with icing sugar.
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