Banana Carrot Muffins

• 份量: 12 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

1 ¼ cup all-purpose flour (whole wheat flour works too, I did a 50/50 mix)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

¼ teaspoon cinnamon

½ cup granulated sugar

¼ cup brown sugar

½ cup unsalted butter (melted and slightly cooled)

2 eggs (room temperature)

1 teaspoon vanilla extract

1 cup finely shredded carrot (~2 medium) - place on a paper towel and squeeze out some excess moisture

¾ cup mashed bananas (~2 large)

½ cup pecan chips (optional - I skipped these since Brynn’s school is nut free)

2 handfuls of white chocolate chips (follow your heart)

步驟

Preheat oven to 350°F and line 12-14 muffin tins, depending on their size.

In a large mixing bowl, stir together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, granulated sugar, and brown sugar. Set aside.

In a separate medium bowl, whisk together the melted butter (slightly cooled), eggs, and vanilla. Stir the wet ingredients into dry ingredients until just incorporated. The batter will seem extra thick at this point but don't worry, that's normal! Gently stir in the shredded carrot and mashed banana and white chocolate chips until fully combined, but don't overmix.

Scoop batter into muffin tins, approximately 3/4ths full. Top each muffin with approximately 1 ½ teaspoons pecan chips, or as desired. Bake the muffins for 17-20 minutes until muffins bounce back when lightly touched and/or a toothpick comes out clean.

Let the muffins cool in the pan for 2-3 minutes before transferring to a wire rack. Serve once the muffins are cool enough to handle, yet still warm. Let any leftovers cool completely and store in an airtight container at room temperature for 1-2 days, or in the fridge.

營養

• 每份大小: 1 muffin
• 卡路里: 145 kcal
• 總脂肪: 6 g
• 飽和脂肪: 4 g
• 不飽和脂肪: 3 g
• 反式脂肪: 1 g
• 膽固醇: 36 mg
• 鈉: 112 mg
• 總碳水化合物: 20 g
• 膳食纖維: 1 g
• 總糖: 11 g
• 蛋白質: 2 g