Nif's Jumbo Banana Carrot Muffins |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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My boys go back to school tomorrow and I wanted to be prepared by having some food that they can grab on their way out. This is what I ended up with and they are moist and really good! My boys are teens so I made this recipe for the great big muffins, but adjust the time and amounts and you can make smaller ones. Also, you can exclude the raisins and replace them with nuts if you prefer. Enjoy! Ingredients:
3/4 cup vegetable oil |
1 1/2 cups sugar |
6 eggs |
6 medium ripe bananas, mashed |
1 teaspoon vanilla |
5 cups all-purpose flour |
2 teaspoons ground cinnamon |
2 teaspoons baking soda |
1 teaspoon salt |
2 1/2 cups carrots, grated |
1 cup raisins (not little dried up raisins!) |
Directions:
1. Preheat oven to 350 degrees and spray a non-stick muffin tin OR I highly recommend using the silicone version of the pan for no spraying or sticking.
2. In a large bowl (I used my Cuisinart stand mixer with the paddle attachment), mix the oil, sugar and eggs completely. Add the mashed bananas and vanilla and mix again until incorporated.
3. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt. Add to the creamed mixture in 2 batches, stirring after each addition.
4. Stir in carrots and raisins.
5. Scoop 1/2 cup of batter into each muffin mold. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
6. Remove from oven and place on cooling rack. Cool for at least 10 minutes and then remove from pan.
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