Make carrot cake muffins over the weekend and enjoy them all week long! Perfect finger food for busy mornings and such a great way to get the nutrients from carrots into bodies.
– Butter – Flour – Brown sugar – Sugar – Vanilla – Eggs
– Milk – Baking soda – Cinnamon – Salt – Carrots – Bananas
Preheat oven to 350°F. Line a muffin tin with liners. In a small bowl, make the crumble. Combine 2 tbsp butter, 1/2 cup flour and 1/2 cup brown sugar. Mix with a fork until crumbly.
Cream together the butter, sugar and vanilla using an electric hand mixer. Add the eggs and milk. Mix until combined.
Combine flour, baking soda, cinnamon and salt and mix well. Gradually add to the butter mixture until combined. Fold in the mashed banana and shredded carrots.
Pour into the prepared muffin tins, filling each 3/4 of the way full. Sprinkle the crumble mixture over the tops.
Bake in the preheated oven for 22 minutes, or until a toothpick inserted into the center comes out clean.
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