Community Pick
Banana Carrot Muffins
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
24 muffins
ingredients
directions
- Preheat oven to 350°F.
- In medium bowl, combine flour, soda and salt.
- In large bowl, cream Crisco and sugar.
- Mix in eggs and juice.
- Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.
- Mix the carrots and bananas into the egg-sugar mix.
- Stir in dry mix; stir only to moisten.
- Put in lined muffin tins.
- Bake at 350°F for approximately 30 minutes, until light golden.
- To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.
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Reviews
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I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)
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These are very versatile, moist and flavorful The recipe makes a lot! I ended up with 15 large & 30 mini muffins.<br/>I had been wanting to use up some coconut oil I had on hand, so in place of the shortening I did so with great results. If you haven't tried coconut oil in baking, you should. At room temperature it's liquid; around 70 and below, it's a solid which creams beautifully with sugar in baked goods. If you're worried about the coconut flavor taking over your baked goods, it really doesn't. It's a heart healthier option than shortening, vegetable or corn oils.<br/>I went with the shredded carrot option, which was a breeze to do in the food processor grating attachment. Lastly, I subbed 1 c. of whole wheat flour for one of the cups of AP flour called for. I also added 1 t. ground cinnamon, 1/2 t. ground nutmeg and a dash of ground cloves. The house smelled amazing while they baked.<br/>While the first 2 pans were baking, I played around with the remaining batter and added some raisins and topped the last pan of muffins with some finely chopped praline pecans. <br/>I froze about 2/3 of the muffins so we can pull them out the night before and have "fresh" muffins for breakfast, it works...try it! <br/>Thanks for sharing, we'll be making these again!
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I give this one 5 stars, this is absolutely FABULOUS. I have been trying to find a use for my shredded carrots (I'm not really one for eating carrots) and saw this online, at first it sounded gross & I almost passed it by. SO glad I didn't! I agree with the Veganista, you can't very well make a whole bunch of changes to this recipe and then give it a low rating-you're kind of going by your own recipe, try the OP's recipe before you knock it. Just saying. However, I decided to be brave and make a couple of changes myself, knowing I could have ruined this spectacular recipe. I used one of the little applesauce cups in place of the orange juice, since I didn't have any. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla for a little extra flavor (I LOVE cinnamon and vanilla!), as well as butter since I had no Crisco. The smell of these in the oven had me drooling, and they came out PERFECTLY. I have no doubt that even without my changes these would have been just as wonderful. This one has been shared with everyone that I know, I'll be making these frequently for my little boy! :) Thank you so much for sharing!
see 21 more reviews
Tweaks
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These are very versatile, moist and flavorful The recipe makes a lot! I ended up with 15 large & 30 mini muffins.<br/>I had been wanting to use up some coconut oil I had on hand, so in place of the shortening I did so with great results. If you haven't tried coconut oil in baking, you should. At room temperature it's liquid; around 70 and below, it's a solid which creams beautifully with sugar in baked goods. If you're worried about the coconut flavor taking over your baked goods, it really doesn't. It's a heart healthier option than shortening, vegetable or corn oils.<br/>I went with the shredded carrot option, which was a breeze to do in the food processor grating attachment. Lastly, I subbed 1 c. of whole wheat flour for one of the cups of AP flour called for. I also added 1 t. ground cinnamon, 1/2 t. ground nutmeg and a dash of ground cloves. The house smelled amazing while they baked.<br/>While the first 2 pans were baking, I played around with the remaining batter and added some raisins and topped the last pan of muffins with some finely chopped praline pecans. <br/>I froze about 2/3 of the muffins so we can pull them out the night before and have "fresh" muffins for breakfast, it works...try it! <br/>Thanks for sharing, we'll be making these again!
see 3 more tweaks
RECIPE SUBMITTED BY
wildheart
Ridgeley, West Virginia
Still in West Virginia but we've moved a few miles away, down to the county capitol. It's a compromise: bigger than our last town but smalelr than the "big city" of Cumberland MD, right up the road. Jobs are not that plentiful here so I am fortunate to be able to work at home (I'm a writer). My passion is cooking and feeding people family well....my pet peeve is the family court systems in America......my love is for emergency medicine and the people that make survival in a crisis possible