Description
These delicious Carrot Cake Muffins are fantastic for school lunches. Sweetened only with fruit and containing a generous serve of vegetables these are a fantastic snack for kids and adults alike.
Ingredients
Scale
- 3 medjool dates, seeds removed
- 1 tbsp vanilla extract
- 1 ripe banana
- 3/4 cup of milk
- 1/2 cup low flavoured extra virgin olive oil
- 1 egg
- 1 1/2 tsp cinnamon
- 1/8 tsp fresh nutmeg (optional)
- 2 medium grated carrots
- 1/4 cup sultanas (optional)
- 1/4 cup walnuts (optional)
- 2 cups wholemeal flour
- 2 tsp baking powder
Instructions
- Preheat your oven to 180c and line and grease a medium sized muffin tin
- In a small food processor blitz the medjool dates and vanilla extract to form a paste. If the dates are a little dry and do not break down add a small amount of water.
- In a large bowl mash the banana and whisk in the date and vanilla paste with the egg, milk and oil
- Once combined whisk in the cinnamon and nutmeg (if using) and then stir through the carrots, sultanas (if using) and walnuts (if using)
- Add the flour and baking powder and mix carefully until just combined, taking care not to over-mix
- Spoon into the prepared muffin tray and bake for around 15-18 minutes or until lightly golden and a skewer inserted into the centre comes out clean