Banana and Carrot Muffins

This recipe is adapted from Mary Berry’s Banana and Carrot cake found her brilliant (& highly recommended) foolproof cookbook. Mary’s cake recipe is completely delicious and when my mother in law baked it a few weeks ago I literally died and went to heaven, that said, it’s very unhealthy and not at all baby friendly. This version is still very delicious and very moist but just not nearly as sweet as I have cut all the refined white sugar, if you and your baby have a very sweet tooth add another 1/4 cup of maple syrup or if your baby is over 1 use 1/2 cup of honey as it’s much sweeter.

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Banana and Carrot Muffins

Prep Time: 15 mins
Cook Time: 15-20 mins
Yields: 16

Ingredients

  • 4 eggs
  • 1/2 cup maple syrup
  • 275g (10oz) wholemeal spelt flour (or self raising but omit baking powder)
  • 2 teaspoons baking powder
  • 1 large overripe banana (peeled and mashed)
  • 1 medium carrot, peeled and grated coursely
  • 250ml vegetable oil
  • 1/2 cup oats

Method

  1. Heat oven to 180Β°C
  2. Place eggs, oil and maple syrup into a large bowl and whisk to combine
  3. Add all other ingredients to the bowl (flour, baking powder, oats, carrot, banana) and beat together
  4. Evenly divide mix between 16 muffin tins and bake for 15-20 minutes

Additional Info

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