Banana and Carrot Muffins**, perfect for a healthy snack that incorporates both fruit and vegetables!
### Ingredients:
- **1 ¼ cups (163 g)** All-Purpose Flour
- **½ cup** Brown Sugar, lightly packed
- **1 tsp** Baking Powder
- **1 tsp** Ground Cinnamon
- **¾ tsp** Baking Soda
- **¼ tsp** Salt
- **2 large** Ripe Bananas, mashed
- **1 large** Carrot, grated
- **1/3 cup** Vegetable Oil (or melted coconut oil)
- **2 large** Eggs
- **1 tsp** Vanilla Extract
- **¼ cup** Walnuts or pecans (optional, for extra crunch)
### Instructions:
1. **Preheat the Oven**: Preheat your oven to **350°F (175°C)**. Line a muffin tin with paper liners or lightly grease it.
2. **Mix the Dry Ingredients**: In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, baking soda, and salt.
3. **Prepare the Wet Ingredients**: In another bowl, mash the bananas until smooth. Add the grated carrot, eggs, vegetable oil, and vanilla extract. Stir until well combined.
4. **Combine the Wet and Dry Mixtures**: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix! If you like, fold in the nuts for added texture.
5. **Spoon Into Muffin Tin**: Evenly distribute the batter into the muffin tin, filling each cup about **2/3 full**.
6. **Bake**: Bake for **18-22 minutes**, or until a toothpick inserted into the center comes out clean.
7. **Cool and Serve**: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
These muffins are a delicious way to sneak in some veggies while enjoying a sweet, flavorful treat! ????Thank you for following along for more yummy recipes! Keep this tasty journey going! ????