One-Bowl Wholesome Muffins
Makes 12 • Prep 10 mins • Cooking 20 mins
A batch of these at the ready can save even the most hectic of mornings. Hand them out as your family fly out the door or make a batch, freeze them and help yourself to one or two as you need them, just gently re-warm or defrost overnight.
What you’ll need
1 ⅓ cups The Healthy Baker Self Raising Flour
½ cup brown sugar
pinch nutmeg powder
½ teaspoon sea salt
¼ cup auzure Canola Oil
1 teaspoon vanilla extract
1 tablespoon tahini
1 egg
¼ cup milk
1 banana, mashed
3 carrots, grated
½ cup raisins
1 cup oats
½ cup mixed seeds (pepitas/sunflower seeds)
½ teaspoon ground cinnamon
Preheat oven to 200 degrees and line a 12-hole 1-cup muffin tin with paper cases.
Place flour, sugar, nutmeg, cinnamon, oats and salt in a large bowl and whisk to combine.
In a separate bowl whisk together the Canola Oil, egg, milk, vanilla and tahini until a smooth batter. Add the banana and mix again.
Gently fold this into the dry ingredients then fold in the carrots, raisins and seeds until just combined.
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.
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.
