In my head a muffin has something dense but juicy, very aromatic and with a somewhat rustic texture, but nothing mazacote. And not too sweet, because for me they belong to the field of breakfast and snacks, like these carrot and banana muffins, fluffy and juicy, great to dip in milk or coffee.
I have commented several times how much I like carrot pastry; combining it with bananas of those that ripen very quickly in summer has been a success. The only drawback is grating the vegetable, a somewhat tedious task that thanks to kitchen robots like Magimix Cook Expert we can achieve in just seconds. It goes without saying that it can be done perfectly by hand with a good grater, always carefully.
IngredientsFor 12 units
- Egg 2
- Peeled and crushed ripe banana 140 g
- Essence of vanilla 5 ml
- 100 g brown sugar
- Sunflower oil 30 ml
- 100 g pastry flour
- Whole wheat flour or spelled 100 g
- Oatmeal 40 g
- 2 g salt
- Ground cinnamon 4 g
- 1 g ground nutmeg
- 5 g chemical yeast
- 5 g sodium bicarbonate
- 100 ml milk
- Grated carrot 150 g
How to make carrot and banana muffinsDifficulty: Easy
- Total time 40 m
- Elaboration 20 m
- 20 m cooking
Preheat the oven to 180ºC and prepare a tray with 12 cavities of muffins or muffins, with capsules or greasing them with oil or butter. Wash, dry and lightly peel the carrots if they were somewhat ugly on the outside. Place the transparent tank and grate with the 2 mm grater disc.
Replace the stainless pot. Introduce the eggs, sugar, brown, peeled and crushed banana, vanilla and oil. Schedule EXPERT 1 minute / speed 4. Add the rest of the ingredients except carrots and program MASS / PASTEL. When the program is finished, add the carrots and reschedule for 20 seconds, cutting the edges if necessary.
Stir with the spatula to check that the dough is homogeneous and distribute in the molds. Bake for about 18-20 minutes, until golden brown and when pricking with a stick it comes out practically clean. Wait a couple of minutes outside the oven before unmolding and allow to cool completely on a rack.
Preheat the oven to 180ºC and prepare a tray with 12 cavities of muffins or muffins, with capsules or greasing them with oil or butter. Wash, dry and lightly peel the carrots. Grate thin with a grater until you get 150 g.
Place the eggs with the brown sugar, the peeled and crushed bananas, the vanilla and the oil in a medium bowl. Beat with a rod blender until having a homogeneous mass, with light lumps.
Apart, mix the flours, yeast, salt, baking soda and oatmeal with a few rods. Add these ingredients to the first dough and start mixing. Incorporate the milk, stirring gently, and the carrot. Mix with gentle movements until everything is well integrated.
Spread the dough in the molds and bake for about 18-20 minutes, until they are golden brown and when you prick with a stick it comes out practically clean. Wait a couple of minutes out of the oven before unmolding and allow to cool completely on a rack.
With what to accompany the muffins
As I mentioned, these carrot and banana muffins They are great to start the day with an energetic snack something sweet, but nutritious. They are fluffy as well as satiating, they get wet very well in milk, coffee or vegetable drink, and they have a lot of aroma.
In summer, if it's very hot, I would recommend keeping them inside the fridge, always in an airtight container, although they may lose texture. Another option is to freeze them individually to enjoy them as freshly made when we feel like it.