The banana makes these muffins delicious and moist, the carrots are wholesome and the dates perfectly sweet. They freeze well and are best kept in the fridge.
2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 cup bran flakes
½ cup brown sugar
½ teaspoon salt
1 cup milk
1 teaspoon vanilla essence
1 cup banana, mashed
1 cup carrot, grated
1 cup pitted dates, finely chopped or mashed
125 grams butter, melted
In a large bowl, sift the flour, baking powder and baking soda. Stir through the brown sugar, salt and bran flakes then make a well in the centre.
Finely chop or mash the dates. To mash the dates, place in a small saucepan with 1/4 cup of water. Bring the water to the boil then cook for 3-4 minutes, until they are soft and can be mashed easily with a fork.
Mix together the milk, egg, vanilla essence and mashed banana. Add to dry ingredients, with the dates, grated carrot and melted butter then stir until just combined.
Line a muffin tray with muffin cases and divide mixture evenly. Makes 12-16 muffins.
Bake at 220ºc for 18-20 minutes until golden. Remove from oven and leave in the muffin tray for a further 5 mintues then cool on a wire rack.