Morning Glow Breakfast Muffins

Method

1. Preheat the oven to 210°C conventional bake. Line a 12-hole muffin tin with muffin cases.
2. Mash the bananas until mostly smooth. Coarsely grate the apple and finely grate the carrot. Don't squeeze the moisture from the apple — we want that moisture in the muffins.
3. Add the coconut sugar and lemon zest to a large bowl. Rub them together with your fingertips for about 30 seconds, until fragrant.
4. Add the eggs and whisk vigorously for 1–2 minutes, until slightly lighter and aerated. Whisk in the vanilla, lemon juice and milk, followed by the oil. Add the mashed banana and whisk until combined.
5. In a separate bowl, whisk together the spelt flour, hemp hearts, desiccated coconut, cinnamon, nutmeg, baking powder, baking soda and sea salt.
6. Add the dry ingredients to the wet mixture. Fold gently just a few times, then add the grated apple, carrot and chocolate chips while there are still visible streaks of flour. Continue folding until just combined. Don't overmix.
7. Leave the batter to rest for 8–10 minutes so it thickens and becomes scoopable.
8. Divide between the 12 muffin cases, filling them generously so the batter mounds slightly above the tin. Scatter with extra chocolate chips.
9. Bake at 210°C for 5 minutes, then, without opening the oven door, reduce the temperature to 180°C. Bake for a further 15–19 minutes, until risen and golden and the tops spring back when lightly pressed.
10. Leave in the tin for 8–10 minutes, then transfer to a wire rack and cool for at least 10 minutes before eating.