Delicious and nutritious, these carrot and banana muffins are free from added refined sugar and are a great lunchbox option for kids.
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.
*To make 3 flax eggs mix 3 tbsp ground flax seeds (linseed) with 6 tbsp cold water. Set aside for a few minutes until it forms a paste.