Banana “Carrot Cake” Muffins

Makes 12

These muffins, combine banana and carrot with spices to create a light and fluffy treat. These are super easy to whip up and will store for up to 3 days in an airtight container.

I used vanilla sugar in my mix, but if you don’t have this use regular caster sugar, and add a teaspoon of vanilla extract to the wet ingredients. Happy baking!

Ingredients:

3 very ripe bananas, mashed

1 large carrot, finely grated

280g self-raising flour

3/4 tsp bicarbonate of soda

1/2 tsp salt

1 tbsp mixed spice

120g (vanilla) sugar

125g vegetable oil

2 eggs

60g natural/greek yoghurt (plant-based if dairy-free)

Step 1. Pre-heat the oven to 200°C (fan). Place 12 cases in a muffin pan.

Step 2: Loosely combine the banana, carrot, flour, bicarbonate of soda, salt, mixed spice and sugar in a bowl.

Step 3: Next in a jug combine the oil, eggs and yoghurt.

Step 4: Lightly combine the wet ingredients with the dry ingredients. Keep mixing to a minimum, this is essential for a light muffin.

Step 5: Fill the 12 muffin cases to the brim. Bake in the oven at 200°C for eight minutes, then lower the temperature to 180°C and bake for a further 15 minutes. Remove from the oven and allow to cool.

Once cooled, store in an airtight container for up to three days.