Credit: Catherine Jeans, DipION, functional nutritional therapist | www.thefamilynutritionexpert.com | @catherine_jeans
Catherine says: “This is a recipe I designed for a local school that specialises in supporting children with diverse SEND needs [special educational needs and disabilities]. The recipe sneaks in healthy fats and veggies for a brain supporting nutrient boost, and is also nut free, so ideal for lunchboxes too.”
Makes 10 cup cake size muffins
Ingredients
- 125g wholemeal flour
- 50g rolled oats
- 50g brown sugar
- 30g ground seeds (or can be whole)
- 1 tsp cinnamon
- 1 tsp baking powder, 1 tsp baking soda
- ¼ tsp salt (a large pinch)
- 3 eggs
- 2 tbsp honey or maple syrup
- 4 tbsp olive oil
- 2 mashed bananas
- 150g grated carrot (approx. 2 large or 4 small)
- 50g raisins or sultanas
- 1 tsp granulated brown sugar (for sprinkling)
Method
- Preheat the oven to 160C fan.
- Mix all the dry ingredients together – i.e. flour, oats, sugar (leave the extra teaspoon of sugar for the end), seeds, cinnamon, baking powder, baking soda, salt.
- In a separate bowl, mix all the wet ingredients together and beat well – i.e. eggs, honey, oil, mashed bananas.
- Tip the wet ingredients into the dry and stir well.
- Stir in the carrots and raisins.
- Pour the mixture into muffin cases or silicon muffin trays and sprinkle each muffin with the remaining sugar.
- Bake for about 18 to 20 minutes until bouncy to touch, and a skewer inserted comes out clean.
For a gluten-free version, use gluten-free flour or ½ gluten-free flour, ½ ground almonds.
Catherine Jeans is a functional nutritional therapist, supporting children and adults of all ages with digestive health, hormone balance, weight management, stress relief and neurodiversity. She heads up a clinic team of nutritional therapists at The Family Nutrition Expert; their ethos is to empower clients towards a lifetime of good health, using simple, everyday food and lifestyle changes.
