Sweetness & light

Food writer Melissa Hemsley's sweet treats will hit the spot - and they're better for you, too

- Melissa Hemsley

Breakfast muffins with banana, carrot & seeds

Makes 12 large muffins Prep 20 mins plus cooling Cook 35 mins VEGETARIAN

30g unsalted butter, plus extra for the tin (optional)

3 medium very ripe bananas (about 500g)

4 eggs

1 large carrot, scrubbed and roughly grated

3 tbsp maple syrup

1 tsp vanilla extract

1½ tsp ground cinnamon

1 tsp bicarbonate of soda

1 tbsp lemon or orange juice and a little grated zest

200g ground almonds

25g ground flaxseed

3 tbsp raisins or chopped dried fruit

3 tbsp seeds or chopped nuts

12 berries, such as raspberries (optional)

1 Heat the oven to 200C/180C fan/gas 6 and either butter a 12-hole muffin tray or line with paper cases. Melt the butter in a small saucepan and, as soon as it has melted, take off the heat and allow to cool slightly.

2 In a medium bowl, mash the bananas to a pulp 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.

3 Add the carrot, maple syrup, vanilla, the cinnamon, bicarbonate of soda and lemon or orange juice and zest to the bowl with 1/4 tsp sea salt. Mix everything together with the fork, then add the melted butter.

4 Add the ground almonds, ground flaxseed, raisins or dried fruit and most of the seeds or nuts, and mix well. Divide the batter between the buttered or lined moulds of the muffin tray and scatter over the rest of the seeds or nuts. If using berries, pop them on top now and press in slightly.