1Preheat the oven to 180°C/Gas Mark 4 and line a muffin tin with six muffin cases.

2Add the oats, baking powder and cinnamon to a bowl.

3Stir in the maple syrup, milk, nut butter, vanilla extract and mashed banana until well combined.

4Stir in the grated carrot and nuts.

5Spoon the mixture evenly between the 6 muffin cases.

6Bake for 20 minutes.

1Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole cupcake tin with paper cases.

2Sift the flour and baking powder together, then set aside.

3Cream the butter and sugar until fluffy. Add the eggs one at a time, scraping down the side of bowl as necessary.

4Beat in the espresso. Mix in the flour in three parts, alternating with the milk.

5Spoon into cupcake cases and bake for 20 minutes or until cooked. Allow to cool, then top with your favourite buttercream.