Try this best ever carrot banana muffins recipe made with grated carrots and overripe bananas and topped with German Quark Frosting! They make for great snacks and are a delicious way to have the flavors of carrot cake AND banana bread.
1teaspooncinnamonif, you want, also 1 tsp ground ginger
1/2cupcoconut oilmeasured solid then melted and cooled
1cupgranulated sugar
3large eggs
3bananasmashed
2cupsfreshly grated carrots
2teaspoonsvanilla extract
3/4cupbuttermilk
For the frosting:
1/3cupbutter softened
3/4cup/ 100 g powdered xylitol* or powdered sugar
1tbspcornstarch
1tbspvanilla extract or a few drops of butter-vanilla flavoring
1cup- 200 g quark
Instructions
Preheat the oven to 360 F/ 180 C and line a muffin tin with paper liners !
Mix the dry ingredients for the muffin batter in a bowl! In a second bowl, cream the eggs and sugar with a hand mixer until white and fluffy. Add the oil and blend until well blended.
Now add banana puree, grated carrots and vanilla. When the batter is mixed, we add half of the dry ingredients. Now stir the dough with a wooden spoon! Now add the buttermilk - then the 2nd half of the dry ingredients. Stir again until well blended!
Fill your molds 2/3 full and bake the muffins for 20 minutes! Check for doneness (see tips)
Leave to cool down completely after baking
For the frosting
Using a hand mixer, cream together the softened butter, powdered xylitol or icing sugar and cornflour.
Stir in the vanilla and quark.
Place the frosting in the fridge for at least 60 minutes to set. As soon as the frosting has become firm enough, it can be filled into a piping bag and piped on the cooled cupcakes Decorate with chopped nuts or marzipan carrots.