Muffins are one of my favorite snacks as they are so quick and easy to make, you don’t need to make much mess when making them, they don’t take long to cook, are easy to portion control and freeze well.
I use over-ripe bananas when cooking as they are tastier and help with the raising. When bananas get over-ripe, peel them, wrap them in glad wrap and freeze. Allow around 20 mins to thaw when you want to use them (chopping them up a bit will help defrost them faster). Frozen bananas whizzed with some yoghurt make a delicious snack in summer too.
These muffins are deliciously soft and squidgey with a lovely crunch from the walnuts. Walnuts team really well in carrot cakes and muffins and have the benefit of containing the all-important omega 3 fatty acids. Enjoy 🙂
Carrot & Banana Muffins
1/2 cup white self raising flour
1/4 cup wholemeal self raising flour
1/3 cup brown sugar
1/2 tspn cinnamon
1/4 tspn nutmeg
1 tspn vanilla
1 large egg
2 1/2 Tbspn olive oil
1 over-ripe banana, mashed
1 large carrot, grated
1/4 cup dessicated coconut
2 Tbspn raisins
2 Tbspn walnuts, chopped roughly
Pre-heat oven to 175 degrees. Line a 12 hole muffin pan with paper cases.
In a large bowl, sift flours together with spices. Add sugar, grated carrot, walnuts, raisins, coconut and stir together.
Whisk egg, add oil, vanilla and banana in medium sized bowl. Mix well. Pour into dry ingredients and fold through until JUST combined.
Spoon into prepared pans and bake in moderately hot oven for 18 mins approx.
Makes 12 muffins with 115 calories each, 5g fat (1g sat fat) & 1.2g fibre