This recipe is perfect for busy mornings when you need to get everyone out of the house at super speed! Nut free, and packed with protein and healthy fats from eggs, seeds and olive oil, with 2 different fruit and 1 veg! Rich in fibre. And delicious too!
Servings: 10
Ingredients
125gramwholemeal flour
50gramrolled or jumbo oats
50grambrown sugar
30gramground seeds, Or can be whole
1tspnground cinnamon
1tspnbaking powder
1tspnbaking soda
1/4tspnsalt
3eggs
2tbsphoney , or maple syrup
4tbspolive oil
2bananas, mashed
50gramraisins or sultanas
1tspngranulated brown sugar
150gcarrots, grated , approx 2 large or 4 small
Instructions
Preheat oven to 160C fan (320F)
Mix all the dry ingredients together (flour, oats, sugar (leave the extra teaspoon of sugar for the end), seeds, cinnamon, baking powder, baking soda, salt).
In a separate bowl, mix all the wet ingredients together and beat well – eggs, honey, oil, mashed bananas.
Tip the wet ingredients into the dry and stir well. Then stir in the carrots and raisins.
Pour into muffin cases or silicon muffin trays. Sprinkle each muffin with the remaining sugar.
Bake for about 18 to 20 minutes until bouncy to touch, and a skewer inserted comes out clean.
Notes
For a gluten free version, you can use gluten free flour, or 1/2 gluten free flour and 1/2 ground almonds. If you don't like bananas, you could use apple puree instead. Can be frozen after baking - and then take one out the night before for a quick brekkie on the go!