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Moist Carrot Banana Walnut Cupcake ~ 胡萝卜香蕉核桃杯子蛋糕

 

These hearty cupcakes are packed with grated carrots, crunchy walnuts and soft mashed bananas.  They are full of texture, taste like carrot cake but yummier because of the addition of bananas which makes them soft and moist. These cuppies are made with oil instead of butter which is more 'heart-healthy' and is an easy grab-and-go at breakfast.







Moist Carrot Banana Walnut Cupcake  ~  胡萝卜香蕉核桃杯子蛋糕                 

Ingredients

  • 158 gm plain flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/4 cup oil
  • 150 gm brown sugar
  • 2 'L' eggs
  • 100 gm over ripe bananas (mashed)
  • 148 gm shredded carrots
  • 50 gm walnuts, slightly toasted and chopped
Method
  1. Whisk flour, baking soda, salt and cinnamon.  Set aside.
  2. Whisk oil, brown sugar and eggs.  Stir in mashed bananas, vanilla and shredded carrots, mix well.
  3. Add the dry ingredients into the wet ingredients, add in chopped walnuts and mix till just combined.
  4. Divide batter evenly into a lightly greased muffin pan.
  5. Bake in preheated oven @ 180 deg.C for about 20 mins. till brown.  Test with a skewer till it comes out clean.
  6. Let cool in pan for about 10 mins. before unmoulding to cool on a wire rack.
  7. Dust with icing sugar if preferred, before serving.
  8. Yield :  9 cupcakes


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