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.
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!
- free-range eggs 3
- oil (e.g. coconut, grapeseed or canola oil) or melted butter ¾ cup
- liquid honey ¾ cup
- very ripe banana 1, mashed
- vanilla essence 1 teaspoon
- carrot 2, medium sized
- baking soda 1 teaspoon, mixed with 1 tablespoon warm milk (cows or non-dairy)
- oranges 2, finely zested
- self-raising flour 2 cups (use self-raising gluten-free if you need to)
- mixed spice 1 ½ teaspoons
- desiccated coconut ½ cup
- salt ¼ teaspoon
- pumpkin seeds ½ cup
- sunflower seeds ½ cup
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.