In the first version of this recipe I made, I found that the bits of pineapple weren’t a huge hit, although the muffins did turn out super moist. I decided to try substituting the pineapple with mashed bananas and to add a 1/4 cup of skim milk to make the muffins a little bit more nutritious.
I think they turned out pretty good — the perfect breakfast muffin for on-the-go.
Here is the beautiful and moist batter:
Ready for the oven:
And ready to eat!
These muffins freeze well. I usually defrost them overnight then bring a couple to school with me the next morning.
Carrot & Banana Muffins
Adapted from the Food Network website
- 1 & 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 & 1/3 cups dark brown sugar
- 4 tablespoons wheat germ
- 4 teaspoons ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- 2/3 cup vegetable oil
- 2 tablespoon pure vanilla extract
- 1/4 cup skim milk
- 8 medium carrots, grated (about 4 cups)
- 1 cup very ripe mashed bananas (about 3 bananas)
Preheat the oven to 350 degrees F. Line twenty-four 1/2-cup muffin cups with paper muffin liners.
Whisk flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, vanilla extract, and skim milk.
Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and mashed bananas just until evenly moist; the batter will be very thick.
Divide batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack.
Makes 24 tasty and nutritious muffins!
Now that I’ve modified this recipe, I think it is okay for me to call it my own, even if I did only change two ingredients!