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Watch the quick recipe video before you get started, scroll up a little to find it
Check the notes at the bottom of the recipe for little bits of extra info and help
Peel and grate carrot, place apple and carrot in a pot with a little water, pop a lid on and simmer until apple soft. Usually 5-6 mins
While apple and carrot cooking, place banana in a large bowl, mash with a fork
Add eggs, vanilla, and butter/oil
Puree the cooked apple and carrot, I use a stick blender
Add apple and carrot to the other wet ingredients
Beat these wet ingredients together with a hand-held beater, should become smooth, yellow and a little frothy
Add the flour and baking powder
Beat for a further 30-60 seconds to make a well-mixed batter
Portion into an oiled muffin tin (I use a non-stick silicon tray sprayed with oil) Mix makes 12 standard sized muffins or 30 mini muffins
Bake at 180 degrees Celsius for 15 mins (350 Fahrenheit) 15 min cook time is based on making mini muffins, the mix makes approx 30 mini muffins. If you are using a standard muffin tray and making approx 12 muffins the cook time will be longer, approx 25-30 mins
These muffins can be stored in an airtight container for 3 days, or they can be frozen.