Description
These Banana Carrot Pecan Nut Muffins are a clever way to turn everyday ingredients into something cozy, moist, and full of flavor. They’re lightly spiced with cinnamon, packed with fresh carrot and banana, and have just the right crunch from pecans. The yogurt keeps them soft, and the brown sugar adds a gentle sweetness. Perfect for a snack, breakfast, or to toss into a lunchbox.
Ingredients
Units
Scale
- 1 cup self-raising wholemeal flour
- 1 tsp ground cinnamon
- Pinch of salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 cup chopped pecans
- 1/4 cup canola oil
- 1/3 cup brown sugar
- 1 egg
- 1/3 cup plain yogurt
- 3/4 cup grated carrot
- 1/2 cup mashed banana
- A small splash of vanilla
Instructions
- Mix all the dry stuff in one bowl: flour, cinnamon, salt, baking soda, baking powder, and pecans.
- In another bowl, whisk the oil, sugar, egg, yogurt, carrot, banana, and vanilla until smooth.
- Add the dry mix into the wet mix and stir until just combined. Don’t overdo it.
- Line your muffin tray with paper cups and fill each one about 3/4 full.
- Bake at 180°C (350°F) for 20–22 minutes, until a toothpick comes out clean.
- Let them cool fully before storing.
They stay fresh in the fridge for up to a week. Warm them slightly before serving for that fresh-out-of-the-oven feel.
Notes
Created, prepared, tried, and tested by Vijay
