Quick Banana Carrot Muffins with Oil
These unique muffins are very easy to make. It's a winning combination of popular flavors that complement each other. They're ready in 45 minutes and freeze wonderfully.
Servings 9 regular muffins
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ½ cup white sugar
- 1 egg at room temperature
- ⅓ cup vegetable oil
- ½ teaspoon vanilla extract
- ⅔ cup mashed bananas about 2 medium
- 1 cup grated carrots about 1 medium
Instructions
- Preheat the oven to 350ºF (180ºC).
- Line 12 regular muffin tins with paper liners or butter/spray the pans.
- Sift together dry ingredients in a large bowl: 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon ground cinnamon and ⅛ teaspoon ground ginger. Add ½ cup white sugar and stir to combine. Reserve.
- Whisk 1 egg, ⅓ cup vegetable oil and ½ teaspoon vanilla extract in a separate medium bowl. Do not beat, but mix well until no streaks of egg whites remain.
- Add ⅔ cup mashed bananas and stir.
- Add the wet ingredients at once to the bowl with the dry ingredients.
- Mix until you barely have streaks of flour, but do NOT overmix. It will be lumpy and not completely mixed and that is fine.
- Fold in 1 cup grated carrots and integrate with a rubber spatula. Don't overmix.
- Divide evenly among the muffin cups or muffin liners.
- Bake for 25-30 minutes, until the top is dry and golden brown, and a cake tester or toothpick inserted in the center comes out clean. Don't overbake.
- Let cool on a wire rack and eat warm or let cool down completely.
- They are best eaten the day they are made, but you can keep them for a day at room temperature covered or wrapped.
- Store leftovers, covered in plastic wrap or in an airtight container, in the refrigerator for a few days or frozen for a month.
Video
Notes
Don't overmix the batters when you combine them: it's important for soft and fluffy muffins.
Oil alternatives: Greek yogurt can be used instead of the oil for a lighter, tangier muffin. You can also use melted butter instead of the oil in the batter, same volume (⅓ cup, measure first and then melt). It adds flavor, but the crumb is usually a bit denser.
Freezing: they can be frozen for a month, always well-wrapped or in an airtight container. Defrost them at room temperature, unwrapped. I suggest warming them slightly in the oven before eating. For softer muffins, freeze them while still warm; they'll retain moisture.
