Ain’t got muffin on these🥕

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Carrot Banana Muffins
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Carrot Banana Muffins

Recipe by SMDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

25

minutes

This spiced cupcake with butterscotch topping and butterscotch Petit Pot filling is the perfect treat for the Fall season. Only 15 minutes to bake. They are so flavorful and super moist! Full recipe below.

Ingredients

  • 2 cups flour
    3 tsp baking powder
    2 tsp cinnamon
    ½ tsp salt
    1 cup sugar
    3 eggs
    1 cup vegetable oil
    1 banana sliced thinly and chopped
    2 cups raw carrot shredded
    Optional brown sugar to sprinkle and optional butter to spread on muffin

Directions

  • Preheat oven to 375 degrees.
  • Combine flour, baking powder, cinnamon and salt in a medium bowl.
  • Combine sugar, eggs and oil in a bowl and mix together.
  • Add wet ingredients to dry ingredients and stir till combined.
  • Slice a banana thinly and chop it up.
  • Shred carrots (Appx 3 carrots for 2 cups).
  • Combine banana and carrots in muffin batter and fold gently.
  • Fill muffin pans with batter and sprinkle a little brown sugar on top.
  • Bake for 25 minutes till golden brown on top!