Sunday, September 24, 2017
Honey Carrot Banana Texas Size Muffins
1 ½ cups shredded carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
2 large eggs
½ cup grapeseed oil ( used canola oil)
½ cup honey
¼ cup plain yogurt
1 tablespoons vanilla extract
Preheat oven to 350 degrees. Prepare muffin pan and set aside.
In a large mixing bowl, smash the bananas with a potato masher or fork. Stir in the shredded carrots.
Sift the dry ingredients together over mixing bowl and stir to combines.
Whisk two eggs in a small bowl
In a separate bowl or liquid measuring cup, combine the oil, honey, yogurt, and vanilla.
Add the liquids to the large bowl, and stir/fold until combined.
Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes or until a thin knife inserted deep into the muffins comes out with moist crumbs
Let cool for 10 minutes before removing the bread from the pan. Continue to cool on a wire rack.