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Orange, carrot, honey and pumpkin seed muffins

These muffins are light and fluffy, and full of orange flavour. They’re also high in fibre, with a whole cup of seeds in them.
Prep Time 15 mins
Cook Time 25 mins
Course Snacks and Sides
Servings 12 muffins
Calories 419 kcal
Dairy Free, Gluten Free, Kid Friendly

Ingredients
  

  • 3 free-range eggs
  • ¾ cup oil e.g. coconut, grapeseed or canola oil or melted butter ¾ cup
  • ¾ cup liquid honey
  • 1 very ripe banana mashed
  • 1 teaspoon vanilla essence
  • 2 carrot medium sized
  • 1 teaspoon baking soda mixed with 1 tablespoon warm milk (cows or non-dairy)
  • 2 oranges finely zested
  • 2 cups self-raising flour use self-raising gluten-free if you need to
  • teaspoons mixed spice
  • ½ cup desiccated coconut
  • ¼ teaspoon salt
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds

Instructions
 

  • Preheat oven to 180degC.
  • In a large mixing bowl, whisk eggs, oil or butter, honey, mashed banana and vanilla together.
  • Grate carrots directly onto a clean tea towel, then wring tea towels to squeeze out excess moisture form carrots. Stir in 2 loosely packed cups of carrot, baking soda mixture and orange zest into egg mixture.
  • Sift flour and mixed spice into wet ingredients, and add coconut, salt and seeds. Stir into wet mixture, being careful not to over-mix (to avoid tough muffins).
  • Line a large 12-pan muffin tin with paper cases and spoon batter into cases, dividing equally. Bake for 25-30 minutes or until the tops of the muffins spring back when gently pressed.

Notes

Instead of using refined sugar for sweetness I use honey and banana in these muffins. They can also easily be made gluten and dairy-free simply by swapping out the flour for gluten-free flour and using oil in place of butter. These tasty muffins are great for a breakfast on the run, morning tea, or school lunchboxes. If you have the time, warm them up and serve with a lick of butter – too good!