@nushfoods: 🥕🍌 CARROT CAKE + BANANA BREAD = THE COMBO WE DIDN’T KNOW WE NEEDED 🥕 Cosier nights are officially calling for a little home baking… and honestly, these ARE THE ANSWER!! Imagine your favourite banana bread, your favourite carrot cake AND the creamiest Nush Natural Almond Spread frosting all rolled into one cute little muffin. CRAZY good. Soft, cinnamon-y, packed with banana and shredded carrot, then topped with dreamy almond spread frosting and crushed ginger biscuits. Like… are you seeing this?! FOR THE MUFFINS - 110g plain flour - 1 tsp baking powder - 1/4 tsp bicarbonate of soda - 1/4 tsp salt - 1/2 tbsp cinnamon - 1/4 tsp nutmeg - 25g brown sugar - 50g caster sugar - 60g butter, melted - 1 egg or 1 tbsp flaxseed + 2 tbsp water - 1 large ripe banana - 50g Nush Protein Natural Yog - 1 tsp vanilla extract - 1 large carrot, shredded FOR THE FROSTING - 100g Nush Protein Natural Almond Spread - 30g butter - 75g icing sugar - 1 tsp cinnamon - 1/2 tsp vanilla extract - A few ginger biscuits * Mix the flaxseed with 2 tbsp water and set aside to thicken. * Mash the banana in a large bowl, then add the Nush Yog, vanilla, melted butter and flax mixture or egg. Stir to combine. * Add both sugars, followed by the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Mix until you have a thick batter, then fold through the shredded carrot. * Divide between 6 muffin cases and bake at 180°C for 20–25 minutes. * Whilst they’re baking, make the frosting. Whisk the Nush spread and butter until smooth, then add the icing sugar, cinnamon and vanilla. Whisk until creamy and pop in the fridge. * Let the muffins cool completely, then spoon over that DREAMYY frosting and finish with crushed ginger biscuits. Save this one for your next cosy baking night! #carrotcake #bananabread #baking #muffins #easybakes

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Sunday 13 September 2026 17:53:19 GMT