My kids love muffins of all kinds (except for the traditional blueberry) but they have really been enjoying this new recipe I've been using. Now, I have a dynamite banana bread recipe that always gets two thumbs up, but I came across this one when I was searching for a carrot muffin that didn't have pineapple in it. My kids are totally pineapple purists. Cold, not cooked and in big chunks, straight from the pineapple, please!
This recipe works up a little different than most of my quick bread recipes; you blend the oil with the sugar first, add the eggs and then alternate the dry ingredients with the bananas. I don't know why they say to do it that way, but it works. These muffins are always light and fluffy, never dense and flat! I'll post the recipe below with my notes in color.
Carrot Banana Bread
1/3 C. veg. oil
1 C. sugar (I use less, maybe 1/2 to 3/4 C.)
2 C. all purpose flour (1 C. all-purpose, 1 C. whole wheat)
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon (I use 1 tsp.)
1 C. mashed ripe bananas
1C. grated carrots (I usually chop mine in the food processor.)
1/2 C. chopped pecans (optional)
In a mixing bowl, combine the oil and sugar. Add egg; mix well. Combine the rest of the dry ingredients and gradually add to the creamed mixture alternating with the bananas. Spoon into greased muffin tins. Bake at 350 degrees for 10-15 minutes. Cool before removing from pan to wire rack.