Banana, Carrot And Cinnamon Muffins

These kid-friendly muffins are the perfect size for school lunchboxes.

The ingredient of Banana Carrot And Cinnamon Muffins

• 1 medium ripe banana mashed
• 2 eggs
• 1 4 cup extra light olive oil
• 1 2 cup buttermilk
• 1 2 cup firmly packed brown sugar
• 1 teaspoon vanilla bean paste
• 1 1 4 cups self raising flour
• 1 teaspoon ground cinnamon
• 1 cup coarsely grated carrot
• 2 tablespoons pumpkin seeds pepitas

The Instruction of banana carrot and cinnamon muffins

• preheat oven to 180c 160c fan forced line 10 holes of a 12 hole 1 3 cup capacity muffin pan with paper cases
• using an electric mixer beat banana eggs oil buttermilk sugar and vanilla bean paste on high speed for 1 to 2 minutes or until creamy
• sift flour and cinnamon over the banana mixture add carrot fold until just combined
• spoon mixture evenly among paper cases sprinkle with pumpkin seeds bake for 15 to 17 minutes or until muffins spring back when lightly touched stand muffins in pan for 5 minutes turn out onto a wire rack to cool serve

Nutritions of Banana Carrot And Cinnamon Muffins

calories: 204 823 calories
calories: 8 3 grams fat
calories: 1 4 grams saturated fat
calories: 27 8 grams carbohydrates
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calories: n a
calories: 4 4 grams protein
calories: 32 milligrams cholesterol
calories: 126 milligrams sodium
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calories: nutritioninformation