Organic, local oranges and bananas are abundant here in Ecuador. Both grow well here in the Sierras and throughout the country. When you drive to the Ecuadorian coast you’ll see miles and miles of banana plantations along the roadways — reminiscent of the seemingly endless monocropped fields of corn and soy that you find in the Midwest region of the United States, where I grew up. Oranges are also quite common, and many folks with garden space have at least one (but usually several) orange trees.
These banana-orange muffins are a delicious way to utilize these abundant fruits and are a tasty spin on a classic from my childhood — banana bread.
To make these muffins, you will need:
- 6 very ripe bananas
- 1 cup orange juice
- 1/3 cup butter
- 1 tsp salt
- 1 tsp baking soda
- 2 cups flour (non fortified)
- 1/3 cup panela (sub brown sugar, if needed)
- the zest from 1 orange
Makes 12 muffins
Mash bananas and softened butter together, then add the salt, baking soda, panela, & orange zest and stir til creamy. Mix in one cup of the flour then add the orange juice. Add the rest of flour and stir until well combined.
Grease a muffin pan and spoon in the batter. Sprinkle a little bit of panela (or brown sugar) on top, if desired.
Bake at 350°F for 20-25 minutes. Let cool a few minutes and gently remove from the pan. Enjoy!