Orange, carrot, honey and pumpkin seed muffins
These muffins are light and fluffy, and full of orange flavour. They’re also high in fibre, with a whole cup of seeds in them.
- 3 free-range eggs
- ¾ cup oil e.g. coconut, grapeseed or canola oil or melted butter ¾ cup
- ¾ cup liquid honey
- 1 very ripe banana mashed
- 1 teaspoon vanilla essence
- 2 carrot medium sized
- 1 teaspoon baking soda mixed with 1 tablespoon warm milk (cows or non-dairy)
- 2 oranges finely zested
- 2 cups self-raising flour use self-raising gluten-free if you need to
- 1½ teaspoons mixed spice
- ½ cup desiccated coconut
- ¼ teaspoon salt
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- Preheat oven to 180degC.
- In a large mixing bowl, whisk eggs, oil or butter, honey, mashed banana and vanilla together.
- Grate carrots directly onto a clean tea towel, then wring tea towels to squeeze out excess moisture form carrots. Stir in 2 loosely packed cups of carrot, baking soda mixture and orange zest into egg mixture.
- Sift flour and mixed spice into wet ingredients, and add coconut, salt and seeds. Stir into wet mixture, being careful not to over-mix (to avoid tough muffins).
- Line a large 12-pan muffin tin with paper cases and spoon batter into cases, dividing equally. Bake for 25-30 minutes or until the tops of the muffins spring back when gently pressed.
Instead of using refined sugar for sweetness I use honey and banana in these muffins. They can also easily be made gluten and dairy-free simply by swapping out the flour for gluten-free flour and using oil in place of butter. These tasty muffins are great for a breakfast on the run, morning tea, or school lunchboxes. If you have the time, warm them up and serve with a lick of butter – too good!