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Place carrot purée in a large bowl
Add eggs, and butter/oil
Beat these wet ingredients together with a hand-held beater, the batter should become smooth
Add the flour, baking powder and cinnamon
Beat for a further 30-60 seconds to make a well-mixed batter
Portion into an oiled muffin tin (I use a non-stick silicone tray sprayed with oil) Mix makes 12 standard-sized muffins or 30 mini muffins
Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) (for mini muffins, cooking time will be longer for standard size)
These muffins can be stored in an airtight container for 3 days, or they can be frozen.