Banana carrot muffin バナナニンジンマフィン

 This is another muffin my wife made. We thought it was a bit unusual since it uses grated fresh carrot and banana. My wife got this recipe from her sister. It came from “Wild about muffins” by Angel Clubb.  Although we do not know the published date, this book appears old. After just a quick search on the internet, however, it appears that there are quite a few muffin recipes using bananas and carrots. So, apparently, although we have not heard of it before,  this is not such an unusual combination.

Some recipes add nuts but my wife added raisins as per the recipe she used.

Ingredients: (Makes 12 muffins)

Dry ingredients

1 1/2 cup (210g) AP flour

1/2 cup (85g) sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp nutmeg

One pinch of ground cloves

1 cup (125g) grated carrot

Wet ingredients

2 eggs

1 Tbs. molasses (this plus the white sugar results in brown sugar)

1/2 cup(125ml) oil

1/2 cup (125) buttermilk

1/2 cup (125ml) mashed banana

1 tsp vanilla

Other ingredients 

1/4 cup (40g) raisins (optional)

nuts (optional)

Directions:

Combine the dry ingredients and add the carrots stirring until they are coated with the flour. This helps keep them from sinking to the bottom of the muffin. Mix the wet ingredients together and combine them with the dry ingredients. Add the raisins and mix until they are incorporated. Using a large scoop put the batter in a well greased muffin tin. Cook in a 400 degree oven until a skewer comes out clean about 18 to 20 minutes.

These muffins were quite good. They were very moist with a mild nutmeg banana flavor. The raisins are a nice addition. They are a nice addition to any breakfast. Next time we might add some nuts.