– 1 ½ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 teaspoon ground cinnamon
– 1 ½ cups all-purpose flour– 1 teaspoon baking soda– ½ teaspoon salt– 1 teaspoon ground cinnamon
Ingredients
Ingredients
– ¼ teaspoon ground nutmeg
– 1/4 cup granulated sugar
– 1 cup shredded carrot
– 1 large egg
– ¼ teaspoon ground nutmeg– 1/4 cup granulated sugar– 1 cup shredded carrot– 1 large egg
Ingredients
Ingredients
– 1 cup milk
– ¼ cup vegetable oil
– 3 ripe bananas, mashed
– 1 cup milk– ¼ cup vegetable oil– 3 ripe bananas, mashed
Instructions:
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the sugar, carrots, egg, milk, and vegetable oil.
1. Preheat oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.3. In a separate bowl, whisk together the sugar, carrots, egg, milk, and vegetable oil.
Instructions:
Instructions:
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
5. Stir in the mashed bananas.
6. Divide the batter evenly among the prepared muffin cups.
4. Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.5. Stir in the mashed bananas.6. Divide the batter evenly among the prepared muffin cups.
Instructions:
Instructions:
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.8. Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.