These are the most beautiful moist and delicious muffins which are great as a breakfast treat.  I regularly make Banana Cake, which I featured in my article a few months ago, this is a variation and a great way to use up very ripe bananas.  The carrot makes them nice and moist and the addition of the orange zest gives them a little bit of a zing.  To serve I use cream cheese but they are equally good with some butter – that said, they are fantastic just on their own with a cup of coffee.

Ingredients

175ml sunflower oil

175g light muscovado sugar

3 large eggs, slightly beaten

1tsp vanilla extract

4 carrots grated

2 bananas, mashed

1 orange zested

2tsp ground cinnamon

200g self-raising flour

1tsp bicarbonate of soda

Method

1. Heat oven to 180 degrees and line a 12 hole muffin tin with paper cases
2. Combine the oil in a large bowl with the sugar eggs and vanilla.  Beat together then add carrots, bananas and orange zest
3. Stir in the cinnamon, flour and bicarbonate of soda and mix well.
4. Spoon into the paper cases and bake for 25 mins until firm to touch
5. To test, insert a skewer into the middle of a cupcake and if it comes out clean they are ready to be placed on a wire rack to cool

Prep Time – xxxx mins

Cooking Time – xxxx mins

Serves XX People