BLW Carrot and Coconut Sugar-Free Muffins

Makes 12

These little cakes have extra texture from the carrot, coconut and oats. They are sweetened naturally by the banana, and the fruit and vegetables help contribute to your little one’s healthy diet.

When peeled from their paper cases these are the perfect size for little hands to hold and so make a great snack.

These take only a gentle stir so can be made quickly and easily and can be frozen once baked.

• Ingredients:
• 1 large banana, mashed with a fork
• 1 medium-large carrot, peeled and grated
• 25g desiccated coconut
• 50g oats
• 100g plain flour
• 1 tsp ground cinnamon
• 1 tsp baking powder
• 120ml full fat milk
• 60ml oil
• 1 egg, beaten

Step 1: Lightly combine the banana, carrot, coconut, oats, flour, cinnamon and baking powder in a bowl.

Step 2: In a jug, mix the milk, oil and egg.

Step 3: Add the liquid to the drier ingredients and gently mix. Do not over mix it.

Step 4: Fill a muffin tray with 12 cases. Put a dessert spoon of mixture into each case. Then spread any remaining mixture equally between the cases.

Step 5: Bake in a preheated oven (200c) for 20 minutes.

Step 6: Remove and allow to cool on a wire rack.