1/2 cup raw sugar, Turbinado
1/4 cup butter, unsalted
1 1/2 cup mashed bananas
2 cups all purpose flour
1/2 tsp rapid yeast
1/4 tsp sea salt
1/2 tsp cinnammon
1/2 tsp pumpkin pie spice
2 tsp baking soda
2 tsp vanilla extract
1/2 cup canned pumpkin
1 cup grated carrot
Preheat oven to 350 degrees and prepare a muffin pan by either spraying with pam, or lining with muffin wrappers.
First, cream the butter and sugar together.
Next, add in the two eggs and whisk well.
Then add the mashed banana and pumpkin puree, and vanilla extract, ensuring it has been well incorporated
Now, dilute the yeast in a few teaspoons of hot water, and add it to the batter.
In a separate bowl, mix the flour, baking soda, salt, cinnamon and pumpkin spice together.
Slowly add the dry mixture to the wet batter. Do not mix the batter more than needed to incorporate flour.
Lastly, fold in the grated carrots.
Divide the batter evenly in the 12-muffin pan and bake for about 30 minutes or until a toothpick ( or piece of dry pasta) comes out clean.