I’m dipping my toes into muffin baking with alternating results. This recipe sounded delicious and healthy so I decided to give it a go. The muffins were delicious and moist, but not perfect. It just means I have to try again!
prep time 30 min cook time 20-30 min
ingredients for 12 muffins
- 220 g flour
- 110 g sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- 170 g peeled and grated carrots
- 130 g grated zucchini
- 135 g mashed, ripe banana
- 2 eggs
- 60 g vegetable oil
- 1 1/2 tsp vanilla extract
- 1. Preheat oven to 200 C.
- 2. In a medium bowl, whisk together dry ingredients and set aside. In another medium bowl, whisk together the eggs, oil and vanilla and set aside.
- 3. In a large bowl gently toss together the carrots, zucchini and bananas. Pour the liquid egg mixture over the grated vegetables and bananas and fold in gently to combine.
- 4. Add the dry ingredients to the wet and fold in until just combined.
- 5. Scoop the batter gently into greased or lined muffin tins.
- 6. Bake for 8 min at 200 C, then rotate the pan and reduce the temperature at 175C. Bake for additional 10-11 minutes (I needed almost 20 min) or until the toothpick comes out clean.
- 7. Leave muffins in the pan for 10 minutes, then remove from pan and place on a wire rack to cool completely. Sprinkle a little bit of powdered sugar on top.
- BUON APPETITO!