Carrot and banana yoghurt muffins

The members of the sneaky veg family all love cakes, especially me, and as I'm currently breastfeeding a three-month-old who is the size of an average six month old, I am hungry all the time. I've developed a bit of a dangerous cake habit, so it's important for me, as well as the children, to make my baking healthier.

I'm becoming increasingly interested in improving my family's diet - not just by including more fruit and vegetables but in other ways too, for example cutting down on sugar. I was really surprised a couple of weeks ago when Mr R, now almost 5, couldn't finish a slice of shop-bought birthday cake because "it's given me a tummy-ache". This has led me to think (hope) that perhaps his palate is changing to be more used to cakes and goodies that are sweetened in a natural way rather than packed full of refined sugar.

Whether this proves to be true or not, this batch of sugar-free muffins went down a treat and the whole batch disappeared rapidly!

Ingredients (makes 12 muffins)
200g self raising flour
1 large ripe banana
150g grated carrot
3 large eggs
125ml natural yoghurt
2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
125ml sunflower oil
2 tbsp honey or maple syrup
A handful of raisins (optional)

Pre-heat the oven to 200°C. Prepare a muffin tin with 12 muffin cases.

Mix all the ingredients together in a large bowl until well combined. Spoon an equal amount of the mixture into each muffin case. Bake for 15 minutes until well risen and golden on top.

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