Ingredients
• 3 eggs
• 2 medium ripe banana, mashed
• 125ml (1/2 cup) skim milk
• 70g (1/3 cup) brown sugar
• 1 tablespoon olive oil
• 2 medium carrots, peeled, coarsely grated
• 30g (1/4 cup) coarsely chopped pecans
• 1 teaspoon finely grated orange rind
• 265g (13/4 cup) gluten-free plain flour
• 1 tablespoon gluten-free baking powder
• 1 teaspoon ground cinnamon
• 2 tablespoons coarsely chopped pecans, extra
Orange icing
• 150g (1 cup) pure icing sugar
• 2 teaspoons finely grated orange rind
• 1 teaspoon melted butter
• 1 tablespoon orange juice
Method
1. Preheat oven to 180C. Line twelve 80ml (1/3 cup) capacity muffin pans with paper cases. Whisk the eggs, banana, milk, sugar and oil in a large bowl. Add the carrot, pecans and orange rind and stir to combine. Add the flour, baking powder and cinnamon and stir to combine. Spoon evenly among the prepared pans.
2. Bake in preheated oven for 20-25 minutes or until a skewer inserted in the centre comes out clean. Turn onto a wire rack to cool completely.
3. To make the orange icing, sift the icing sugar into a medium bowl. Add the orange rind and butter and stir to combine. Add orange juice and stir to a smooth paste. Drizzle icing over muffins and sprinkle with pecans. Set aside for 30 minutes to set.
