Carrot and Banana Muffins
This recipe delivers a lovely fluffy and sweet muffin that can be enjoyed with or without the icing and easy to freeze.
Carrot and Banana Muffins This recipe delivers a lovely fluffy and sweet muffin that can be enjoyed with or without the icing and easy to freeze. |
| Servings | Prep Time |
| 2dozen | 10min |
| Cook Time |
| 20min |
|
|
Ingredients
- 1 1/4cup cooking oil
- 4large eggs
- 1 1/2cup brown sugar
- 5ml vanilla essence
- 350gr grated carrot
- 1cup smashed banana
- 2cups flour
- pinch salt
- 1 1/2teaspoon baking soda
- pinch cinnamon
- pinch nutmeg
- 1cup confectioners sugar
- 1 lemonjuice retained
- sprinkled nutsto top it off
Instructions
- Beat the oil, eggs, sugar and essence with electric mixer until fluffy.
- Add the carrots and banana and mix with wooden spoon until incorporated.
- Sift the flour, salt, baking soda and spices. Add to the egg mixture and mix until incorporated.
- Add spoonsful of batter to your muffin cups, filling them ½ to ¾ full.
- Bake for 20 minutes until brown and tester comes out clean.
- Combine icing sugar with a little lemon juice at a time to achieve the correct consistency. Pipe or smear cooled down muffins with icing and sprinkle with nuts.