Some of the best recipes ever created have been born out of leftovers. Just like these lightly sweet, fruity muffins, which we threw together using an overripe banana, a lonely carrot and orange, and the last two eggs in the box. Simple, humble and so great with a cuppa.
You could use up odds and ends of flours in this recipe too. We often make muffins with half spelt flour and half ground almonds, or replace some of the flour with oats if we’re low.
You will need:
- 40g coconut oil, melted
- 2 tbsp honey
- zest of 1 orange
- 1 ripe banana, mashed
- 1 large carrot, peeled and grated
- 2 eggs
- 120g (1/2 cup) natural or Greek yoghurt
- 1 tsp bicarbonate of soda (baking soda)
- 1 tbsp ground cinnamon (optional)
- 200g wholemeal spelt flour
- Handful raisins (optional)
- Handful walnuts (optional)
- Grease a 12 tin muffin tray or line with paper cases. Heat the oven to 165C.
- Whisk together the coconut oil and honey, add the orange zest, banana and grated carrot. Next add the eggs, yoghurt, bicarbonate of soda and pinch sea salt and mix to incorporate.
- Fold in the flour until just combined, then gently add in the raisins and walnuts.
- Spoon mixture into the muffin tray and bake for 20-25 minutes until risen and golden brown.
Store in a sealed container in a cool, dark place for 2-3 days, or in the fridge for up to 5 days. They’ll freeze well too, for up to 3 months.
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