Banana, Carrot & Chia Seed Muffins (1 Year+)
Healthy and delicious muffins, perfect to stock in the freezer and take out on-the-go.
Ingredients
- ★ 65 g Wholemeal Flour
- ★ 65 g Plain Flour
- ★ 1 tbsp Chia Seeds
- ★ 1 tsp Baking Powder
- ★ 1 tsp Baking Soda
- ★ 1/2 tsp Cinnamon
- ★ Sprinkle of Salt
- 1 Large Banana / 2 Small Very ripe
- 1 Large Carrot / 2 Small
- 60 ml Full Fat Milk
- 1 Egg
- 1 tsp Vanilla Extract The real deal, not vanilla flavouring
Optional
- 50 ml Maple Syrup
- Cube of Unsalted Butter
Instructions
- Peel and coarsely grate the carrot. Peel and break the banana into chunks
- Cover and microwave the grated carrot for 2mins and cool
- Line the muffin tin with the butter
- Set the Oven to 180°C
- Combine all the dry ingredients marked with ★ next to it in a large bowl. Set aside
- Take the banana chunks, grated carrot, milk and optional maple syrup. Pop them in a blender and blend until almost smooth. I like to leave a bit of texture
- Directly into the blender cup, drop in the egg and vanilla essence. Mix with the whisk
- Pour the mixture into the bowl with the dry ingredients in 3 parts, mixing as little as possible (otherwise the muffins will become heavy)
- Spoon the mixture into a muffin tray, about 3/4 full. I usually get 7 muffins from this
- Bake in the oven for 20mins
- Take the tray out of the oven and rest the muffins in there for 5min. Then transfer the muffins onto a cooling rack for a few more mins
- Ready to serve!
Notes
Muffin Cases VS Butter Lined Tin: If you prefer not to use butter, place muffin cases into the tin, then pour in the mixture.
Storage: Make sure the muffins have completely cooled down, then store in an air tight container or freeze in a tupperware or sealed bag.
Consume within 3 months.
Heat Up: Microwave for 40-50 seconds.
Make It Sweeter For Older Kids and Adults - Add the Optional 50ml of maple syrup or even up to 70ml for a sweeter taste.