Recipes TIME TO EAT These delicious, feelgood recipes will transform your mealtimes Breakfast muffins with banana, carrot and seeds Ingredients 30g unsalted butter, 3 tbsp maple syrup 200g ground almonds plus extra for greasing 3 medium, very ripe bananas, peeled 4 eggs 1 large carrot, scrubbed and roughly grated 1 tsp vanilla extract 25g ground flaxseed Pinch of sea salt 3 tbsp raisins or 1 tsp ground cinnamon 1 tsp bicarbonate of soda 1 tbsp lemon or orange juice and a little grated zest chopped dried fruit 3 tbsp seeds or chopped nuts 12 fresh berries (optional) Method 1 Preheat the oven to fan 180C/ gas mark 6 and grease a 12-hole muffin tray with butter or line with paper cases. 2 Melt the butter in a small saucepan and then take off the heat and allow to cool slightly so it doesnt scramble the eggs. 3 In a medium bowl, mash the bananas with a fork. Push them to one side, then crack the eggs into the empty part of the bowl and whisk well with the fork. or nuts, and mix well. Divide the batter between the greased or lined moulds of the muffin tray and scatter over the rest of the seeds or nuts. If using fresh berries, pop them on top now and press in slightly. 6 Bake in the oven for 30 minutes. If your muffins are getting very browned after 20 minutes, then lower the heat slightly. If using fresh berries, these muffins may need 35 minutes extra. 7 Remove the muffins from the oven and leave to cool in the tray for 1015 minutes before lifting out and transferring to a wire rack to cool down completely before enjoying. MAKES 12 LARGE MUFFINS 4 Add the carrot, maple syrup, vanilla, salt, cinnamon, bicarbonate of soda and lemon/ orange juice and zest. Mix together with the fork and then add the melted butter. 5 Add the ground almonds, ground flaxseed, raisins or dried fruit and most of the seeds 16 Inspire Autumn 22 pp16-18 Recipes.indd 16 16/08/2022 16:49