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Carrot, Banana and Sultana Muffins


Recipe Info

  • Yield : 12
  • Prep Time : 5m
  • Cook Time : 25m
  • Ready In : 30m

I find muffins can be quite junky and often taste pretty much the same. To make this version healthier and less cakey, I’ve added some brown flour, popped in a grated carrot and used buttermilk to give it a lovely tang. Any leftovers will freeze well.


  • 150 grams plain flour
  • 75 grams plain wholemeal flour
  • 115 grams caster sugar
  • 2 teaspoon(s) baking powder
  • 2 eggs
  • 2 tablespoon(s) light-flavoured oil
  • 200 ml buttermilk
  • 2 ripe bananas, 1 roughly mashed, 1 thinly sliced
  • 1 carrot, grated
  • Cream
  • 90 grams sultanas
  • 2 1/2 tablespoon(s) demerara sugar


Step 1

Line a 12-hole, 80ml capacity muffin tin with paper cases or squares of baking-parchment.

Step 2

Preheat the oven to 180C/350F/ Gas4.

Step 3

Now sieve the flours, sugar and baking powder into a large bowl.

Step 4

Lightly whisk the eggs, oil and buttermilk together and roughly fold this mixture into the dry ingredients. Stop folding once you have a lumpy dough, with pockets of flour. Fold in the mashed banana, carrot and sultanas.

Step 5

Spoon into the prepared muffin tin, top with the sliced banana and sprinkle with demerara sugar.

Step 6

Bake for 20 to 22 minutes, until a skewer poked into the middle comes out clean.

Step 7

Cool on a wire rack.

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