3 free-range eggs
¾ cup oil or melted butter
¾ cup Mossop's Field & Tawari liquid honey
1 very ripe banana, mashed
1 teaspoon vanilla essence
2 medium-sized carrots
1 teaspoon baking soda mixed with 1 tablespoon warm milk
Finely grated zest of 2 oranges
2 cups self-raising flour
1½ teaspoons mixed spice
½ cup desiccated coconut
¼ teaspoon salt
½ cup pumpkin seeds
½ cup sunflower seeds
Preheat the oven to 180°C.
In a large mixing bowl, whisk the eggs, oil or butter, honey, mashed banana and vanilla together.
Grate the carrots directly onto a clean tea towel, then wring the tea towel to squeeze out the excess moisture.
Stir into the mixing bowl 2 loosely packed cups of carrot, the baking soda mixture and the orange zest.
Sift the flour and mixed spice into the wet ingredients and add the coconut, salt and seeds. Stir into the wet mixture, being careful not to over-mix (to avoid tough muffins).
Line a large 12-pan muffin tin with paper cases and spoon the batter into the cases, dividing equally. Bake for 25-30 minutes or until the tops of the muffins spring back when gently pressed.