These olive oil-based carrot banana muffins are very nutty, moderately sweet and contain homemade candied orange peel which adds the citrus flavor.
Grab-and-go breakfast thing:)
Yield: 8 muffins
50 ml olive oil
25 ml milk
1 large finely grated carrot
generous handful of walnuts
2 tablespoons candied orange peel
30 g brown sugar
1 cup wheat flour
1/4 teaspoon soda
1 teaspoon freshly squeezed lemon juice
pinch of salt
- Preheat the oven to 180°C. Line a 8-cup muffin tin with muffin paper liners.
- Grate the carrot and mash the banana. Chop walnuts.
- In a bowl whisk together oil, milk and egg. In a separate bowl combine the flour, brown sugar, cinnamon, salt and soda reacted with the lemon juice. Add the liquids, carrot, banana, walnuts and candied orange peel to the flour mixture and stir just until combined.
- Divide batter among 8 muffin cups and top with walnut halves. Bake 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool in the baking form 10 minutes, then transfer to a wire rack to cool completely.