Carrot and banana muffins
Delicious and nutritious, these carrot and banana muffins are free from added refined sugar and are a great lunchbox option for kids.
Ingredients
- 3 large eggs or flax eggs* beaten
- 200 g plain flour or wholemeal or spelt flour
- 2 teaspoons baking powder
- ½ 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
Instructions
- 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 teaspoon baking powder and ½ teaspoon 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 teaspoon vanilla extract, 125ml sunflower oil, 2 tablespoon 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.
Notes
- To make 3 flax eggs mix 3 tablespoon ground flax seeds (linseed) with 6 tablespoon cold water. Set aside for a few minutes until it forms a paste.
- Nutritional information has been calculated using the non vegan version
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 223kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 1gTrans Fat: 1gCholesterol: 41mgSodium: 103mgPotassium: 191mgFiber: 2gSugar: 5gVitamin A: 2176IUVitamin C: 2mgCalcium: 74mgIron: 1mg
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