Name: Carrot Banana Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: C&H Premium Pure Cane Light Brown Sugar; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Baking Powder, Double Acting; Morton Lite Salt; Bob's Red Mill Dark Rye Flour, Organic; Badia Spices Cinnamon Powder; Bluebonnet Nutrition Vegetable Oil Sticks; Banana; Cake Mate Sugar, Blue; Carrot; Crunch Easter Flatback Egg

Preheat oven to 375 degrees. Combine flour, baking powder, cinnamon and salt in a medium bowl. Combine sugar, eggs and oil in a separate bowl and mix together. Add wet ingredients to dry ingredients and stir till combined. Slice a banana thinly and chop it up. Shred carrots (Approximately 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! Let cool for 5 minutes on cooling rack. Drizzle with butter if desired! We enjoy eating them warm.

Carrot Banana Muffins

Serves 12

15 mins prep

25 mins cook

40 mins total

What you need

How to make

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