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

• Step 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.
• Step 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.
• Step 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.