This recipe is adapted from one of my favourite Youtubers – Beth’s Le Manach and her Pistachio Olive Cake. I’ve made a few healthy tweaks on it, making egg-, dairy-free and vegan, next to turning a cake into a crowd-pleasing muffin format
100gralmond flour OR oat flour OR any other wholegrain flour that you have at home
1tsppure vanilla extract
1tsporange zest + some julienned strips for garnishing
Some crushed roasted pistach for toppingsof course!
1.5tbspolive oil15-18ml extra verge AND extra for lining muffin tins
2eggs OR flax-egg if vegan1tbsp ~ 12gr flaxmeal + 4 tbsp water or milk of choice
150mlfreshly-squeezed orange juice
Optional if you, your kids, or guests are used to the level of sweetness in stored bought pastries, you might need to add 20-30ml of nectar agave OR maple syrup into the mixture. For me, the banana and orange juice are just perfect!
In a blender or food processor, put in all the wet ingredients
For the vegan edition, replace 2 eggs with flaxmeal mixture
Pulse a 3-4 times of 2seconds each until reaching smooth liquid texture. I would avoid over pulse here. You can also do this in a bowl instead and just mash the banana and beat the eggs with a whisk and spatula.
Mix all dry ingredients and pour into the liquid base, one half at a time
Pulse (Mix) until everything is well incorporated
Let rest for about 5-10 min while preheating oven to to 175C
Line the muffin tins or paper cups with olive oil
Divide batter into 12-14 mini portions OR 6-8 normal-sized muffin
Bake for 35-40mins
Garnish with orange strips, crushed pistachio OR the coconut cream as mentioned above.
Calories: 130Cal / 544Kj ; Fat 5.4gr; Sodium 26mg; Potassium 124mg ; Carb 3.5gr; Protein 3.5gr; Fiber 2gr ; Sugar 3.8gr ; Vit C 9.7% DV