Prep 10 mins
Cooking 20 mins
Makes 12
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.
Preheat oven to 200 degrees and line a 12-hole 1-cup muffin tin with paper cases.
Place the flour in your Thermomix bowl and sift by blitzing at speed 7 for a couple of seconds.
Add remaining ingredients except the carrots, raisins, oats and seeds. Mix at speed 5/5 seconds.
Scrape down the sides of the bowl and repeat. Fold through the remaining ingredients very gently.
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.
The Healthy Baker flours are milled from premium 100 per cent GMO-free Australian wheat that has been carefully selected, triple-sifted and unbleached.
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