I recently had lots of bananas to use up, thanks to my clumsiness when unpacking shopping and a bag of bananas being dropped on the floor. They all went a bit mushy and prematurely brown - good for freezing, smoothies and baking but not so good for eating in their natural state. These muffins used 3 of the bunch so they are good and banana-y!
Banana, carrot and sultana mini muffins
Naturally sweetened, vegan and fat free, these muffins make a delicious snack or breakfast
Makes 18 mini muffins or an estimated 12 regular muffins
Author: Bite-sized thoughts
3 medium bananas, mashed
2 small carrots or 1 medium carrot, grated, to give approximately 1/3 cup grated carrot
1/3 cup sultanas or small raisins
1/2 cup oat milk (or non-dairy milk of choice)
1 tsp vanilla essence
1 cup plain flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp mixed spice
Spray oil, for greasing your muffin pan
Preheat your oven to 180'C (375'F) and spray an 18-pan muffin tray with oil.
Combine the mashed bananas, grated carrots, sultanas, milk and vanilla essence in a medium mixing bowl. Add the flour, oats, baking powder and spice and stir through until fully combined.
Spoon the batter into your prepared muffin tray and bake for 12 minutes, or until the muffins have risen and are golden on top.
Allow to cool fully in the pan before removing. Best eaten within 2-3 days of baking.
Submitted to Healthy Vegan Fridays.
What are you snacking on this week?