Carrot, Oat and Banana Muffin.

IMG_1543

At last, a muffin form Muffin Mum.

When I made this recipe I wanted to make 3 large (Texas) muffins to last the 3 days of school lunches. This recipe could be doubled or made into 6 small/ cup cake size muffins.

The muffin is a nice healthy number and Miss Muffin couldn’t resist taking a large bite out of tomorrows muffin when she packed her lunch box. She declared it most yummy and she knew what was in there.

In many muffin recipes it mentions putting the wet and dry ingredients into separate bowls. I am a big fan of using as few bowls as possible. I mixed the wet ingredients and them measured the dry on top. Living life on the edge or what? Do what makes you happy.

Oven 180

Ingredients

1 ripe banana mashed

1/2 cup grated carrot

2 tablespoons of canola oil (or other non flavoured oil)

1 egg

1/2 cup milk

1 tsp vanilla extract

2/3 cup flour

1/4 cup sugar

1/2 cup oats (quick cook is best)

2 tsp baking powder

1 tsp cinnamon

good pinch of salt

Directions 

Mix wet ingredients

Put all dry ingredients on top of wet

Stir until mixed well, not too much or they will be though

(if it makes you feel better, do the separate bowls)

Put into your greased muffin tin

Bake until brown and bounce back when gently touched, around 15-20 minutes.

Advertisements

One thought on “Carrot, Oat and Banana Muffin.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s