Carrot & Raisin Muffins

Ingredients

• 1 cup grated carrot
• 2 ripe bananas, mashed
• 2 eggs
• 1/4 cup raisins (soaked and drained)
• 1 cup rolled oats
• 1/2 cup whole wheat flour
• 2 tbsp olive oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla extract

Method

1. 01

   Preheat oven to 350°F (175°C) and line a mini muffin tin with paper liners.

2. 02

   Finely grate 1 cup of carrot and set aside. Soak 1/4 cup of raisins in warm water for 10 minutes then drain — soaking softens them for safer eating.

3. 03

   In a bowl, whisk together 2 eggs, 2 mashed ripe bananas, 2 tbsp olive oil, and 1 tsp vanilla extract.

4. 04

   Stir in 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tsp baking powder, and 1 tsp cinnamon. Fold in the grated carrot and soaked raisins.

5. 05

   Spoon into the muffin tin and bake for 18–20 minutes. Cool completely before serving.

How to offer

Offer as whole mini muffins for babies 12 months and up. Raisins are softened by soaking and baking, but always check texture before offering. Cut in half if baby is still developing chewing skills.

Storage

Refrigerate in an airtight container for up to 5 days. Freeze for up to 2 months.