Banana, Carrot And Cinnamon Muffins

These kid-friendly muffins are the unqualified size for scholarly lunchboxes.

The ingredient of Banana Carrot And Cinnamon Muffins

• 1 medium ripe banana mashed
• 2 eggs
• 1 4 cup other light olive oil
• 1 2 cup buttermilk
• 1 2 cup firmly packed brown sugar
• 1 tsp vanilla bean paste
• 1 1 4 cups self raising flour
• 1 tsp sports ground cinnamon
• 1 cup coarsely grated carrot
• 2 tbsp 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 in the manner of paper cases
• using an electric mixer beat banana eggs oil buttermilk sugar and vanilla bean bonding agent vis u00d0u00b0 vis high zeal for 1 to 2 minutes or until creamy
• sift flour and cinnamon exceeding the banana mixture accumulate carrot fold until just combined
• spoon union evenly accompanied by paper cases sprinkle behind pumpkin seeds bake for 15 to 17 minutes or until muffins spring put up to gone 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: 4 4 grams protein
calories: 32 milligrams cholesterol
calories: 126 milligrams sodium
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