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.
1 ripe banana mashed
1/2 cup grated carrot
2 tablespoons of canola oil (or other non flavoured oil)
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
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.