These muffins are so easy to make - whizzed up in literally five minutes!  They are great for a lunch box, breakfast or just a snack (also delicious with nut butter or coconut oil liberally spread over them! This recipe makes 10-12 muffins.

Ingredients

1 banana
1 large courgette
1 large carrot
100g gluten-free oats
2 desert spoons coconut flakes
2 desert spoons flaxseeds
2 desert spoons coconut oil
1 handful of raisins (or more if you want a bit sweeter)
1 egg

Method

Grate the courgette and carrot (or use a food processor).  Then add all the other ingredients in together into a food processor mix thoroughly.

Oil a muffin tray (or you can use cupcake holders) and add some mixture to each muffin mould.  Bake in the oven for 35-40 minutes at 170 degrees.