I started making a version of these muffins with apple sauce instead of bananas (equally delicious) last fall when Little Smith was at the height of picky eating. Luckily he is now a great eater, but he's still completely obsessed with muffins and a little baking goes a long way to brighten the mood on a gloomy day. Since we were embracing simple pleasures last week-end, muffins were pretty much mandatory!
Carrot Banana Muffins: loosely adapted from 'Banana Nut Muffins' in The Joy of Cooking
- 2 c flour (or 1c all purpose and 1c wheat)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 medium ripe bananas, mashed
- 1 egg
- 1/4 c orange juice
- 1/4 c melted butter, plus more for greasing the pan
- 1/4 c sugar
- 1/4 c brown sugar
- 3 medium carrots, shredded
Preheat the oven to 375 degrees. Grease a muffin tin with butter. Combine flour, baking powder, baking soda, salt, and spices in a large bowl.
Beat the egg and add the mashed banana, orange juice, and sugars, beating after each addition.
Add the wet ingredients to the dry and mix until just combined. Fold in the shredded carrots.
Distribute evenly into the muffin tin and bake for 15-20 minutes until a toothpick comes out clean from the center of a muffin. Remove the muffins from the tin and cool on a rack.
These muffins are great for breakfast or a quick snack, they were definitely a hit. That might be an understatement. It was very tough to even get a photo.
Devoured. These even earned some smiles so I guess baked goods trump grumpiness! I'll be keeping that in mind for tough days in the future.