Wholemeal carrot and banana muffins: recipe with and without Magimix Cook Expert
In my head a muffin has something dense but juicy, well aromatic and with a somewhat rustic texture, but nothing marzipan. And not too sweet, because for me they belong to the field of breakfasts and snacks, like these fluffy and juicy carrot and banana muffins, great for dipping in milk or coffee.
I have commented several times how much I like carrot pastry; combining it with those bananas that ripen very quickly in summer has been a success. The only drawback is grating the vegetables, a somewhat tedious task that thanks to kitchen robots such as Magimix Cook Expert we can accomplish in just seconds. Needless to say, it can be done perfectly by hand with a good grater, always with care.
IngredientsFor 12 units
- Egg 2
- Ripe banana, peeled and mashed 140 g
- Vanilla essence 5 ml
- Brown sugar 100 g
- Sunflower oil 30 ml
- Pastry flour 100 g
- Whole wheat or spelled flour 100 g
- Oatmeal 40 g
- Salt 2 g
- Ground cinnamon 4 g
- Ground nutmeg 1 g
- Chemical yeast 5 g
- Sodium bicarbonate 5 g
- Milk 100 ml
- Grated carrot 150 g
How to make carrot and banana muffinsDifficulty: easy
- Total time 40 m
- Elaboration 20 m
- Cooking 20 m
Preheat the oven to 180ºC and prepare a tray with 12 cavities of muffins or muffins, with capsules or greased with oil or butter. Wash, dry and lightly peel the carrots if they are somewhat ugly on the outside. Place the transparent bowl and grate with the 2 mm grating disc.
Replace the stainless pot. Add the eggs, sugar, brown, peeled and mashed banana, vanilla and oil. Program EXPERT 1 minute / speed 4. Add the rest of the ingredients minus the carrots and program MASA / PASTEL. When the program is done, add the carrots and reprogram for 20 seconds, scraping off the edges if necessary.
Stir with the spatula to check that the dough is homogeneous and distribute in the molds. Bake for about 18-20 minutes, until golden brown and when pricked with a toothpick comes out practically clean. Wait a couple of minutes out of the oven before removing from the mold and let cool completely on a wire rack.
Preheat the oven to 180ºC and prepare a tray with 12 cavities of muffins or muffins, with capsules or greased with oil or butter. Wash, dry and lightly peel the carrots. Grate fines with a grater until obtaining 150 g.
Place the eggs with the brown sugar, the peeled and crushed bananas, the vanilla and the oil in a medium container. Beat with a stick mixer until you have a homogeneous mass, with slight lumps.
Separately mix the flours, yeast, salt, baking soda and oats with some rods. Add these ingredients to the first dough and start mixing. Incorporate the milk, stirring gently, and the carrot. Mix with smooth movements until everything is well integrated.
Distribute the dough in the molds and bake for about 18-20 minutes, until they are golden brown and when pricking with a toothpick comes out practically clean. Wait a couple of minutes out of the oven before removing from the mold and let cool completely on a wire rack.
With what to accompany the muffins
As I've already mentioned, these carrot and banana muffins are great to start your day with a somewhat sweet, yet nutritious, energy bite. They are fluffy as well as satiating, soak very well in milk, coffee or vegetable drink, and have a lot of aroma.
In summer, if it is very hot, I would recommend keeping them in the fridge, always in an airtight container, although they may lose texture. Another option is to freeze them individually to enjoy them as freshly made when we feel like it.Tags: Fish Vegetables And Legumes Desserts