Carrot Cake Vegan Oat Muffins

Fancy a sweet treat that still contains three of your five a day?! Okay, so it's not quite a superfood salad! But with banana, carrot and apple these delicious treats are naturally sweet, easy to bake and wonderfully moist in the middle.

INGREDIENTS

2 very ripe bananas (mashed with a fork)

1 large carrot grated

2 small apples grated 

100ml oat milk 

2 tbsp coconut oil

50g coconut sugar

50ml maple syrup

1 tsp mixed spice

2 tsp cinnamon

Pinch of salt

1 tbsp baking powder

1 tsp vanilla essence

150g rolled oats

75g self raising flour (I used gluten free)

100g raisins

100g walnuts chopped

METHOD

• Preheat the oven to 160C
• Add all the ingredients except the raisins and walnuts to a mixing bowl and stir together well
• Spoon into a food processor and pulse. You don't want the mixture to be super smooth, so pulsing to blend works well
• Stir in the raisins and walnuts
• Pour the mixture into a 12 muffin cupcake tray
• Bake in the oven for 25 to 25 mins at 160C. Remove from the oven and allow to cool
• Store in a tin for up to three days