Oaty nutmeg breakfast muffins

Method

1. Heat the oven to 190ºC/170ºC fan/gas 5. Line the tin with the cases.
2. Beat the eggs and 150g sugar in a mixing bowl using an electric mixer for about 6 minutes until pale, thick and moussey. Sift the flour and 2 tsp nutmeg into separate medium bowl.
3. Using a large metal spoon, gently fold the banana, carrot and butter into the egg mixture, followed by the nutmeg-laced flour. Spoon the mixture into the cases.
4. Mix the topping ingredients in a bowl, then sprinkle evenly over the muffin mix. Bake for 25 minutes or until risen and golden.
5. Remove the muffins from the tin to a wire rack to cool. Serve warm.