On the menu: Carrot and pineapple muffins

These vegan muffins have had the thumbs up from parents and children. Lucy Power-Sheppard, mother of Bella and Isla-Rose, says, 'These muffins are delicious, as well as being a healthy snack that keeps you going until teatime. My kids love them too!'

Ingredients

120g plain flour

80g wholemeal flour

1 tsp baking powder

1 tsp bicarbonate of soda

200ml vegetable or sunflower oil

50g demerara sugar

100g grated carrots

225g crushed pineapple (drained)

Method

- Preheat oven to 180degsC/gas mark 4.

- Sift the flour, baking powder and bicarb into a large bowl.

- In another bowl, beat together the oil and sugar.

- Mix in the carrots and pineapple.

- Add the flour mixture and stir to combine. It should still be lumpy but the flour should be absorbed.

- Fill your muffin cases 3/4 full and bake for approximately 25 minutes until golden and firm.