Ingredients:

  • 1 cup (240 ml) vegetable oil, plus extra for greasing
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5 ml) vanilla extract
  • 1 1/2 cups (approximately 3 medium) mashed ripe bananas
  • 1 3/4 cups (210g) all-purpose flour
  • 1 teaspoon (5 ml) baking soda
  • 1 teaspoon (5 ml) ground cinnamon
  • 1/2 teaspoon (2.5 ml) ground nutmeg
  • 1/4 teaspoon (1.25 ml) salt
  • 1 cup (100g) shredded carrots
  • 1/2 cup (50g) chopped walnuts or pecans (optional)

Instructions:

  1. Preheat oven to 375°F (190°C/Gas Mark 5). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until well combined.
  3. Add the mashed bananas to the wet ingredients and mix until evenly distributed.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! A few lumps are okay.
  6. Gently fold in the shredded carrots and nuts (if using).
  7. Fill each muffin cup about 2/3 full using an ice cream scoop or spoon.
  8. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs clinging to it).
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!