Banana and carrot muffins


These banana and carrot muffins are delicious! They also freeze well.


2 C wholemeal flour

3/4 C caster sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 C mashed banana

1 C coconut milk

1 tbsp apple cider vinegar

1/2 C olive oil

1 tbsp vanilla

1 C grated carrot


Preheat the oven to 180 degrees celcius. Spray a 12 muffin tin with non-stick spray.

Gently mix the flour, sugar, baking powder, baking soda, cinnamon and salt in a bowl.

In a separate bowl mix the mashed bananas, coconut milk, olive oil, apple cider vinegar and vanilla. Combine the dry ingredients with the wet ingredients until just mixed. Next add the grated carrot and fold through the mixture,

Evenly spread the mixture through the 12 tins. Bake in the oven for 20 minutes. Check the muffins are cooked by inserting a skewer or toothpick into the middle of the muffin. If it comes out clean, they're ready. Let the muffins cool for a few minutes in the tray before gently tipping them out on to a cooling rack.

Note - to make these gluten free, substitute the flour for gluten free and add 1 tsp of xanthan gum to the dry ingredients.