Name: Banana, carrot and cinnamon muffins
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 1
Ingredients: 1 medium ripe banana, mashed; 2 eggs; 56.88 gm extra light olive oil; 130.00 gm buttermilk; 90.00 gm firmly packed brown sugar; 1 tsp vanilla bean paste; 187.50 gm self-raising flour; 2.50 gm ground cinnamon; 250.00 ml coarsely grated carrot; 40.00 ml pumpkin seeds (pepitas)

Banana, carrot and cinnamon muffins

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Prep Time:
25 minutes

Cook Time:
17 minutes

Total Time:
42 minutes

School lunchbox-sized muffins, perfect for kids.

Ingredients:

1 medium ripe banana, mashed
56.88 gm extra light olive oil
130.00 gm buttermilk
90.00 gm firmly packed brown sugar
1 tsp vanilla bean paste
187.50 gm self-raising flour
2.50 gm ground cinnamon
250.00 ml coarsely grated carrot
40.00 ml pumpkin seeds (pepitas)

Instructions:

Preheat the oven to 180C/160C fan-forced and line 10 muffin pan holes with paper cases.
Whip banana, eggs, oil, buttermilk, sugar, and vanilla bean paste with an electric mixer on high for 1 to 2 minutes until creamy.
Sprinkle flour and cinnamon over the banana mixture, then add the carrot and gently fold until just combined.
Divide the mixture evenly into paper cases, then sprinkle pumpkin seeds on top. Bake for 15 to 17 minutes until the muffins bounce back when touched. Let them sit in the pan for 5 minutes before transferring to a wire rack to cool. Serve and enjoy!

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