Ingredients

The following ingredients have 4 Servings
  • 3 large eggs or flax eggs* (beaten)
  • 200 g plain flour (or wholemeal or spelt flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 large ripe banana (mashed)
  • 150 g grated carrot
  • 125 ml milk (use dairy free if vegan (natural yoghurt can also be used))
  • 1 teaspoon vanilla extract
  • 125 ml sunflower oil
  • 2 tablespoons honey or maple syrup (avoid honey for under ones)
  • 100 g raisins (optional)

Instruction

  • Pre-heat the oven to 180°C(fan)/200°C/gas mark 6. Prepare a muffin tin with 12 muffin cases.
  • Beat your eggs, or prepare your flax eggs, and set aside.
  • Sift 200g plain flour, 2 tsp baking powder and 1/2 tsp ground cinnamon together into a large mixing bowl.
  • Add three beaten eggs, or flax eggs (see note), one mashed banana, 150g grated carrot, 125ml milk, 1 tsp vanilla extract, 125ml sunflower oil, 2 tbsp maple syrup (or honey) and 100g raisins if using. Mix all the ingredients together until well combined.
  • Spoon an equal amount of the mixture into each muffin case. 
  • Bake for 25 minutes until well risen and golden on top. Remove from the oven and allow to cool on a cooling rack.