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Heat the oven to 180C and line a muffin tin with paper muffin cases. Mix the oil, yogurt, honey, vanilla extract and eggs in a bowl. Then in another bowl combine the all the dry ingredients and 2 tablespoons of the pumpkin seeds. Then add the apple and carrot, and mix until well combined.
Split the mixture between your muffin cases, sprinkle a few of the remaining pumpkin seeds over each muffin. Bake for about 20 minutes or until a knife comes out clean. Leave to cool and enjoy.
As an alternative serving suggestion, these are lovely with yogurt and fresh berries for an extra sumptous breakfast or dessert idea.