Ingredients:

  • 2 large ripe bananas, mashed (about 1 cup/225g)
  • 2 large eggs
  • 1/2 cup (120ml) vegetable oil (such as canola or sunflower)
  • 1/4 cup (50g) packed light brown sugar
  • 1 teaspoon vanilla extract (5ml)
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1/2 teaspoon ground cinnamon (2.5g)
  • 1/4 teaspoon ground nutmeg (1.25g)
  • 1/4 teaspoon salt (1.25g)
  • 1 cup (115g) shredded carrots
  • 1/2 cup (75g) chopped walnuts or pecans (optional)
  • 1/2 cup (85g) raisins or dried cranberries (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, mash the bananas. Whisk in the eggs, oil, brown sugar, and vanilla extract until well combined.
  3. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the shredded carrots, nuts (if using), and raisins/cranberries (if using).
  6. Fill each muffin cup about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.