Carrot, banana, and hemp seed muffins

These muffins are easy to make, freeze well and are nut free (perfect for you and your kids lunchboxes). They are high in protein and fibre, and free from refined sugar and refined flour. Hope you and your little ones love them like we do!

Ingredients

2 cups oats

2 eggs

1 carrot, grated

2 bananas, mashed

1/2 cup maple syrup

1/3 cup extra virgin olive oil

1/2 cup hemp seeds

2 tsp baking powder

Method

Preheat the oven to 170 °C. Line two 6 hole muffin tins (or use a silicon tin).

Blend oats in a blender or food processor on high until it resembles flour. Leave aside.

Whisk eggs in a large bowl. Add carrot, banana, maple syrup and olive oil, and mix well.

Add the oat flour, hemp seeds and baking powder. Mix until well combined.

Spoon into muffin tins and cook for 30 minutes.

Store in the fridge for 4 days or the freezer for 6 months.

Note: If you don't have a blender or food processor, you can buy oat flour already ground.