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.
I’m entering this post into the following blogging linkies this week.