Ingredients
1 medium banana
150g brown sugar
150ml olive oil
200g self-raising flour
2 tsp ground cinnamon
3 medium carrots, grated
juice of 2 oranges

Method
Preheat the oven to 180*C/Gas Mark 4.
Mix together the oli, sugar and banana in a food processer/blender or mash well with a fork.
In a separate bowl mix together the flour, cinnamon and carrots.
Beat the banana mixture into the flour mixture with an electric whisk slowly adding the orange juice. Remember to add the orange juice a little at a time, just in case you don’t need it all to get the required consistency.
Once you have a fairly thick batter spoon into muffin cases, filling them about three quarters full.
Bake for 25 minutes until golden and spongy.

To make the “cream cheese” frosting beat together 200g of vegan “cream cheese” (available in the fridge of all health food shops) with 50g of icing sugar and a splash of orange juice. Slap onto the cakes once they are cool.

Enjoy:)

* On Tuesday an article I co-wrote for an American college website about yoga at your desk was published.  Co-written with several wonderful yoga bloggers and ….. Sir Paul McCartney!!

This may be my proudest moment.  (Oh and Paul, get Dave Grohl to call me ‘kay!).

* The bright colours in my stir fry.

* The sun shining into my yoga room (even though it is freezing out!).

* Cycling in face on gale force wind, peddling so fast and getting nowhere, so out of breath you think you may die and then…. reaching your destination.  Not dead.

* Mr J. Park (above), lounging in the sunshine (I know he shouldn’t really be on the bed but you try training a cat!).

(apologies for poor quality phone photos – camera was out of batteries!)