So we had some browning bananas
and my mom wanted to throw them away. And I came to the rescue! I looked around in our kitchen to see what else I could throw in the yummy muffins I had in mind. I found: carrots and oranges.
Now, let’s preheat our ovens to 375 F. Then, oil and flour your muffin pans. Now, peel your bananas!
[for some reason my mashed bananas photo won’t upload 😦 ]
Now grab your carrots.
Now grab your orange and grate the skin off of it.
[Again…photo mishap…. :/]
So let’s mix carrots, eggs, orange peel, brown sugar and oil.
Sift the dry ingredients and slowly incorporate. Pour into muffin pan and place in oven. Bake for 35 minutes or until a toothpick comes out clean.
I must say, they were absolutely delectable and moist!
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon pure vanilla extract
- 3 extra-large eggs
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 tsp cardamom
- 1 tsp cinnamon
- 1 tsp ginger
- 3 cups grated carrots (less than 1 pound)
- 2 c mashed bananas
- 1 tbsp grated orange peel [fresh]
Preheat the oven to 375 degrees F.
Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. Add carrots, bananas, and prange peel. In another bowl, sift together the dry ingredients. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Mix until just combined.
Line muffin pans with paper liners. Scoop the batter into prepared muffin pan until each is 3/4 full. Bake at 375 degrees F for 35 minutes, until a toothpick comes out clean. Cool on a rack.
Hope you enjoy!