Carrot Banana Mini Muffins

What you need

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup mashed ripe banana
• ¼ cup unsweetened applesauce
• 2 large eggs
• ¼ cup vegetable oil
• 1 cup finely grated carrot
• ⅓ cup chopped walnuts (optional)

The easy way

1. Preheat the oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, mash the banana with a fork, then whisk in the applesauce, eggs, and vegetable oil until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the grated carrot and walnuts if using.
5. Divide the batter evenly among the 24 mini muffin cups.
6. Bake for 10-12 minutes until the tops are lightly golden and a toothpick comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack. Store in an airtight container in the refrigerator for up to four days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.