Carrot Cake Muffins

SERVES:

DIFFICULTY:
Easy

PREP TIME:
15

COOK TIME:
15

Ingredients

1 cup wholemeal self raising flour
⅓ cup rolled oats OR oat bran
1 tsp bicarbonate of soda
1 tsp ground cinnamon
2 eggs lightly whisked
3 bananas medium ripe bananas well mashed
2 tbsp low GI honey
⅓ cup olive oil cold pressed olive oil
2 carrots medium sized carrots
½ cup blueberries OR chopped prunes
¼ cup walnuts

Method

Preheat oven to 180C and grease a 12-cup muffin tin or 2 x 12 mini muffin tin. Sift together flour, oats, bicarbonate of soda and cinnamon in a large bowl.
In a separate bowl, mash banana with honey. Add eggs and olive oil, mixing together until combined.
Create a well in the centre of dry ingredients and pour in banana mixture. Mix well.
Stir in carrots, blueberries (or prunes) and walnuts. If mixture is too dry, add 1 tsp of hot water.
Spoon batter into muffin tin and bake for approximately 15 minutes (or until cooked).

Notes

Alternatives:

Experiment with other types of fruit and nuts e.g.,

Swap banana for ½ cup apple puree
Swap walnuts for LSA (ground linseeds, sunflower seeds and almonds), pecans or almonds

LOW FODMAP version:

Swap honey for pure maple syrup
Swap flour for spelt flour
Use blueberries instead of prunes

GLUTEN free version:

Swap wholemeal self-raising flour for gluten free flour
Swap oat bran for almond meal

Swap wholemeal self-raising flour and oatbran for 1 1/3 cup almond meal (This version will probably need a bit more liquid).

VEGAN version:

Swap 2 eggs for ¼ cup apple sauce or egg replacer
Swap honey for pure maple syrup

Recipe by Rebecca McPhee, Accredited Practising Dietitian (APD).

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)