Ingredients   

1 persimmon, grated
1 banana, mashed
1 carrot, grated
2 cups flour
½ cup coconut sugar
½ cup walnuts
2 tsp cinnamon
1 tsp ginger
1 tsp baking powder
1 tsp baking soda
¼ cup plant-based or dairy milk
¾ cup light flavoured oil

Method    

Pre-heat oven to 190 °C and grease a muffin tin with melted coconut oil, set aside

Add all the ingredients to a bowl and mix until well combined

Pour the mixture into muffin tin and place in oven for 25-30 minutes or until a skewer comes out clean

These will last in an airtight container for up to 5 days

Image & recipe courtesy of Two Raw Sisters