These tasty muffins crammed with goodness are brilliant for breakfast or as a tasty snack at any time of the day - and they can be made in one bowl to reduce washing up.
Ingredients (makes 12 muffins)
- 60ml coconut oil, melted and cooled
- 125ml milk (of your choice)
- 1 very ripe banana, mashed
- Optional: a sprinkle of chopped nuts or seeds per muffin (for a crunchy topping)
- Lightly grease a 12-hole muffin tin and preheat the oven to 190C.
- Crack eggs into a bowl, add syrup/honey and coconut oil and whisk.
- Next add sugar, salt, cinnamon and baking soda and stir together.
- Pour in milk and stir to combine.
- Add mashed banana, grated carrot and grated apple and stir well.
- Lastly add flour, almond meal and oats and stir to ensure all ingredients are well combined.
- Divide evenly among 12 muffin tins, and sprinkle with chopped nuts or seeds (optional).
- Bake for 30-35 minutes, until golden brown and smelling delicious.
- Test if the muffins are fully cooked: insert a wooden skewer into the middle of a muffin and ensure it comes out clean. If wet muffin batter coats the skewer then return to the oven for a few more minutes.
- Remove from oven and leave to cool in the muffin pan for 10 minutes.
- Gently lift each muffin out the tin and place on a cake rack to cool completely.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
- To make vegan muffins: use agave or maple syrup instead of honey, and replace eggs with flax eggs (20ml flaxmeal + 90ml water - allow to become a gel before adding)
- To make gluten-free muffins: use gluten-free flour and gluten-free oats
- Note: a gluten-free batter may take a little longer to bake
- Note: baking soda is not the same as baking powder
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