Wholesome, lightly spiced muffins packed with grated carrot, apple, and banana — naturally sweetened with maple syrup and topped with pumpkin seeds for crunch. Perfect for lunchboxes, quick breakfasts on the go, or an afternoon snack with a cup of tea..

Makes 6 large muffins or 12 small.

Ingredients
●    ¾ cup plain flour
●    ¾ cup wholemeal flour
●    1 tsp baking powder
●    ½ tsp baking soda
●    1 tsp ground cinnamon
●    ¼ tsp ground ginger
●    2 chook eggs
●    ⅓ cup milk
●    ¼ cup maple syrup
●    ¼ cup coconut oil, melted (or light olive oil)
●    1 tsp apple cider vinegar
●    1 carrot, grated
●    1 apple, grated
●    1 banana, mashed
●    ¼ cup chopped dates (optional)
●    Pumpkin seeds, for sprinkling on top

Method
1.  Preheat oven to 180°C (350°F) and line a 6-hole large or 12-hole standard muffin tin with paper cases.
2.  In a large bowl, whisk together the flours, baking powder, baking soda, cinnamon, and ginger.
3.  In a separate bowl, whisk the eggs, milk, maple syrup, oil, and apple cider vinegar.
4.  Stir the grated carrot, grated apple, and mashed banana into the wet mixture.
5.  Pour the wet mixture into the dry ingredients and fold gently until just combined — don’t overmix. Fold through the chopped dates if using.
6.  Spoon the batter evenly into the muffin cases, filling each about ¾ full.
7.  Sprinkle a generous pinch of pumpkin seeds over the top of each muffin.
8.  Bake for 20–25 minutes for small, or 25–30 minutes for large, until golden and a skewer inserted into the centre comes out clean.
9.  Cool in the tin for 5 minutes, then transfer to a wire rack.
10.  Store airtight for up to 2 days, or freeze for up to 1 month.