Makes 12
1 3/4 cups of wholewheat flour
1 tsp of baking soda
½ tsp of baking powder
½ tsp of fine sea salt
1½ tsp of ground cinnamon
½ tsp of ground nutmeg
2 large eggs
1 cup of well mashed bananas (I used 3 medium bananas, the riper the better)
1/3 cup olive oil
½ maple syrup (I used slightly less)
1½ tsp of vanilla essence
1½ cups of grated carrot
Topping (I used about 1/3 of this quantity for a light topping)
225g softened cream cheese
1/4 cup maple syrup
1 tsp of vanilla essence
- Preheat the oven to 190oC. Line a muffin tray with 12 cases.
- Mix the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.
- In a different bowl whisk the eggs with the mashed banana, olive oil, maple syrup and vanilla extract until well combined.
- Add to the dry ingredients and mix until just combined.
- Gently fold in the carrot.
- Scoop the batter into the cases filling each about 3/4 full.
- Bake for about 20-25 minutes or until a knife inserted in the middle comes out clean.
- Leave to cool on a wire rack.
- Mix the topping ingredients and ice the muffins when cool.
Enjoy!