Carrot & banana cupcakes

When it's raining, bake some cupcakes with kids.

Carrot & banana cupcakes (makes 10-12)
Ingredients:

1 medium carrot, grated
1 banana, mashed
100g brown sugar
80g golden syrup
2 medium eggs
1/2tsp cinnamon
1tsp vanilla essence
2tbsp ground almonds
150g self-raising flour
1tsp baking powder
80g butter, melted
white chocolate buttons and seeds for topping

Grate one carrot and mix with a banana mashed with fork, add the sugar and eggs, golden syrup and spices, keep mixing. Add the flour and baking powder as well as the melted butter, and mix well.
Pour the cake batter in the paper muffin cases inserted in the muffin tray. Sprinkle some pumpkin seeds on top. Place the tray in the oven preheated to 180C for 20 minutes.
Add the white chocolate buttons for the last coupe of minutes, so that they slightly soften and stick to the cupcakes rather than melt.
Eat warm or cold, they will keep well in a closed cake tin for a couple of days.