These have become a food group in our house. Quick to make and bake. Eat anytime, take anywhere for a good snack hit. Adapted from various carrot cake recipes where I subbed bananas for some of the oil, they also make added sugar unnecessary. Very forgiving and any flour of choice works.
Makes 12 small cupcake sized muffins or 6 full sized. Quantities can be multiplied.
Ingredients
500-600g/1+lb ripe bananas, 4-5 medium
200g/7oz finely grated carrots, about 3 large
2 large eggs, slightly beaten
1 teaspoon vanilla extract
300g/10oz flour or wholegrain flour of choice (I used 125g besan, 125g wholewheat and 30g bread flour)
1 rounded teaspoon pumpkin pie spice or spice of choice, to taste
1 teaspoon baking powder
1 teaspoon baking soda/bicarb
1/8th teaspoon fine salt
15g/ 1 tablespoon melted butter (or oil/fat of choice)
30g/2 tablespoons cold pressed olive oil (or oil of choice)
Extra pumpkin pie spice or cinnamon sugar for sprinkling
Instructions
Preheat conventional oven to 190°C /375°F
Place muffin or cupcake papers liners in muffin pan
Melt and heat the butter, if using, in a small pan until it begins to slightly sizzzle, remove from heat until needed.
Put the bananas into a mixing bowl and mash well.
Add the grated carrots, then the eggs and vanilla and mix in.
Whisk the spices, baking powder and baking soda/bicarb and salt into the flours, then add and stir into the wet mixture, taking care not to over mix.
Finally, pour the butter and oil over the mixture, stir in to incorporate again taking care not to overmix.
Scoop or spoon mixture into the muffin cases.
Sprinkle some pumpkin pie spice or cinnamon sugar on each muffin.
Conventional ovens: bake in the middle of the oven or according to oven instructions until a skewer inserted comes out clean, about 25 - 30 minutes for large muffins.
Cool on rack.
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