Lunch box ideas: Banana and carrot muffins

By Drum Digital
29 June 2014

These muffins can be frozen - you can bake them when you have time.

MAKES ABOUT 24

Preparation time: 25 min

Cooking time: 25 min

INGREDIENTS

500 ml (2 c) cake flour

15 ml (1 T) baking powder

5 ml (1 t) bicarbonate of soda

5 ml (1 t) mixed spice

10 ml (2 t) ground cinnamon

500 ml (2 c) wholewheat flour

5 ml (1 t) salt

100 ml bran

100 ml muesli

50 ml desiccated coconut

50 ml sunflower seeds

50 ml flaxseed

100 ml seedless raisins

250 ml (1 c) sunflower oil

3 eggs

10 ml (2 t) vanilla essence

250 ml (1 c) milk

500 ml (2 c) finely grated carrots

6 mashed bananas

almond flakes

METHOD

  1. Preheat the oven to 180 °C. Grease 24 muffin tin hollows.
  2. Sift together the cake flour, baking powder, bicarb and spices. Add the wholewheat flour, salt, bran, muesli, coconut, sunflower seeds, flaxseed and seedless raisins.
  3. Whisk together the oil, eggs, essence and milk. Add the carrots and banana. Add the dry ingredients and stir to blend.
  4. Spoon the batter into the tins and scatter the almonds on top.
  5. Bake for 25-30 minutes.

Benita Coetzee of Krugersdorp West sent in this recipe.

- Carmen Niehaus

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