Oh baby! Carrot + spice muffins

A fluffy, naturally sweet muffin made with carrots and a touch of warming spice from the cinnamon - yum! A perfect baby breakfast or batch cook for a quick snack-on-the-go…

YOU NEED

• 150g (1 ¼ mugs) wholemeal flour

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1 small carrot, finely grated

• 1 tablespoon ground flaxseed (for fibre + omega-3s)

• 1 tablespoon smooth almond butter (or any nut/seed butter)

• 1 mashed banana

• 120ml (½ mug) oat milk

• 60ml (¼ mug) extra virgin olive oil

TO MAKE

• Preheat your oven to 180°C and line a muffin tin with cases or grease well

• In a bowl, mix the flour, baking powder, cinnamon and flax together, then stir in the grated carrot

• In another bowl, whisk together the oat milk, oil, nut butter and banana 

• Combine wet and dry ingredients, stirring gently to mix, then spoon into muffin cases and bake for 15-17 minutes, or until golden and a skewer comes out clean. Cool then serve!

These freeze pretty well—just take them out to defrost overnight when needed

Allergens: almond (tree nuts), flour (wheat)