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What you’ll need

flour

1 ⅓ cups The Healthy Baker Self Raising Flour

brown sugar

½ cup brown sugar

nutmeg powder

pinch nutmeg powder

sea salt

½ teaspoon sea salt

sunflower oil

¼ cup auzure Canola Oil

vanilla extract

1 teaspoon vanilla extract

tahini

1 tablespoon tahini

eggs

1 egg

milk

¼ cup milk

bananas mashed

1 banana, mashed

carrots

3 carrots, grated

raisins

½ cup raisins

rolled oats

1 cup oats

sunflower seeds

½ cup mixed seeds (pepitas/sunflower seeds)

ground cinnamon

½ teaspoon ground cinnamon

1

Preheat oven to 200 degrees and line a 12-hole 1-cup muffin tin with paper cases.

2

Place the flour in your Thermomix bowl and sift by blitzing at speed 7 for a couple of seconds.

3

Add remaining ingredients except the carrots, raisins, oats and seeds. Mix at speed 5/5 seconds.

4

Scrape down the sides of the bowl and repeat. Fold through the remaining ingredients very gently.

5

Spoon mixture into the paper cases, filling them up about 3/4 (an ice cream scoop is great for this) and bake for 20-25 minutes or until just beginning to turn golden.

6

Let cool in the tin for 5 minutes before serving or turning out onto a rack to cool completely and either freezing or storing in an airtight container for a couple of days.