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carrot banana and cinnamon muffins
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Carrot, Banana and Cinnamon Muffins

These Carrot Banana and Cinnamon Muffins are a delicious sweet treat for the whole family. They are great for lunchboxes, easy to make, freezer friendly and both regular and Thermomix instructions are included
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Desserts, Snacks
Cuisine: Australian, Modern
Keyword: Freezer Friendly, Lunchbox Snacks, Muffins, Thermomix
Servings: 18 muffins
Author: Lauren

Ingredients

  • 150 grams bananas 2 bananas mashed
  • 2 eggs
  • ¼ cup coconut oil - liquid 60 grams
  • ½ cup milk 120 grams
  • ½ cup brown sugar 90 grams
  • 1 teaspoon vanilla extract
  • 1 & ¼ cups wholemeal self raising flour 180 grams
  • 1 teaspoon ground cinnamon
  • 1 cup grated carrot
  • ¼ cup pepitas optional
  • 2 tablespoons chia seeds

Instructions

  • Preheat your oven to 180 degrees celsius (fan forced) and line 2 muffin trays with paper cases (you will get approximately 18 muffins from this recipe and set aside until needed.
  • In a large bowl add the mashed banana, coconut oil, eggs, milk, vanilla extract and sugar and whisk well to combine.
  • Sift flour and cinnamon over the top of mixture.  Add carrot, pepitas and chia seeds and fold together until just combined.
  • Spoon mixture into paper cases and bake for approximately 15 - 18 minutes until they are starting to brown on the top and are cooked through.
  • Allow the muffins to cool in tins for approximately 5 minutes before transferring to a wire rack to cool completely.

Thermomix Instructions

  • Preheat your oven to 180 degrees celsius (fan forced) and line 2 muffin trays with paper cases (you will get approximately 18 muffins from this recipe and set aside until needed.
  • Add the bananas to your Thermomix bowl along with the eggs, coconut oil and vanilla extract. Mix for 6 second, speed 6 to combine.
  • Scrape down the sides of your Thermomix bowl and add the remaining ingredients. Mix for 10 seconds, speed 4, REVERSE . Scrape down the sides of the bowl and mix for a further 5 seconds, speed 4, REVERSE to combine.
  • Spoon mixture into paper cases and bake for approximately 15 - 18 minutes until they are starting to brown on the top and are cooked through.
  • Allow the muffins to cool in tins for approximately 5 minutes before transferring to a wire rack to cool completely.

Notes

  • If your coconut oil is solid, place into a microwave safe bowl and cook in 30 seconds spurts until it's liquid. If making in a Thermomix, cook the coconut oil for 3 minutes, 50 degrees, speed 2 to melt. Then continue the recipe as above.
  • You will need 2 medium size bananas for this recipe. If your banana is very large, use one.
  • The pepitas can be omitted if you prefer.
  • These muffins are best stored in an airtight container in a cool spot and enjoyed within 4 days.
  • These muffins are also freezer friendly.