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Breakfast muffins

Name: Breakfast muffins
Prep time: 15 min
Cook time: 20 min
Ingredients: 2 eggs; 2/3 cup So Good™ Oat No Added Sugar milk; 1/3 cup honey; 1/3 cup sunflower oil or other neutral oil; 2 medium carrots, grated; 1 ripe banana, mashed; 1/4 cup roughly chopped dates; 1 cup wholemeal flour (150g); 3 Tbsp pumpkin seeds; 2 Tbsp sunflower seeds; 1 1/2 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt

Serves: 12

Prep: 15

Cook: 20

Ingredients

2 eggs
2/3 cup So Good™ Oat No Added Sugar milk
1/3 cup honey
1/3 cup sunflower oil or other neutral oil
2 medium carrots, grated
1 ripe banana, mashed
1/4 cup roughly chopped dates
1 cup wholemeal flour (150g)
3 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
1 1/2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt

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Method

Step 1
Preheat oven to 170ºC fan bake. Line a 12-hole muffin tin with paper cases or grease well with margarine.
Step 2
Whisk eggs, oat milk, honey and oil together in a large bowl. Stir in carrot, banana and dates.
Step 3
Add flour, seeds, cinnamon, baking soda, baking powder and salt. Mix together until just combined.
Step 4
Divide mixture between muffin tin holes, filling them to the top. Bake for 20 minutes, until golden brown and muffins spring back when gently pressed on top.
Step 5
Leave to cool in tins for 10 minutes, then transfer to a cooling rack.