.. or at least that is what I call them (with a little dash of rum). So with a plethora of carrots and a little tired of making carrot juice (I prefer it without the pulp) I came up with these. Of course, if you do not throw an icing on them you can call them ‘healthier’. They are really easy to make and its just one bowl and cleanup is a cinch. No beating, no fussing, if this is your first time making muffins I would definitely use this recipe. I will say I could not find my grater so I did hand chop the carrots (not the best for getting the thinnest slivers but just as long as you do not have chunks of carrots.
Makes 24 mini muffins + 6 medium ones
- 1.5 cups all-purpose flour, spooned and levelled
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
- 1 ripe banana, mashed
- 1.5 sticks (3/4 cup) unsalted butter, melted
- 1 cup dark brown sugar, packed
- 1 large egg
- 2 tbsp plain yoghurt
- 1 tsp vanilla extract
- 1.5 cups grated carrots
Preheat the oven to 375F. Grease your muffin pans. I have silicone one but still grease them very lightly with the butter paper wrapper.
Melt butter, add brown sugar and stir to get the brown sugar all wet. Add the egg, yoghurt and vanilla and stir to mix. Add carrots and stir again. Add flour, baking powder, baking soda and salt and then stir with a spatula until the batter is evenly moist. Mash the banana and add it. Add a tablespoon of rum (optional – but so delicious if you do add it :-)). Stir again.
Using a cookie scoop (or your scooper of choice) fill the cases with the batter. These do not rise a whole lot so you can be generous with the scoops.
Bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. Enjoy the moist muffins!!