makes 12 muffins
Olive oil, for greasing (optional)
FOR THE FILLING
⅔ cup (80 g) chopped walnuts
⅔ cup (90 g) chopped pistachios
6 tablespoons (85 g) packed brown sugar
2 teaspoons ground cinnamon
½ teaspoon ground cloves
Pinch of freshly ground black pepper
¼ teaspoon freshly grated nutmeg
Grated zest of 1 small orange
3 tablespoons unsalted butter, melted
FOR THE MUFFINS
2½ cups (315 g) whole wheat flour, preferably pastry flour
¾ cup (150 g) granulated sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (120 ml) extra-virgin Greek olive oil
1 cup (240 ml) mashed or pureed banana
1 large egg, beaten
½ cup (120 ml) Greek yogurt, preferably full-fat
½ cup (120 ml) whole milk
½ cup (120 ml) Greek honey, for brushing
Preheat the oven to 375°F (190°C). Lightly oil two 6-cup muffin tins or line them with paper liners.
Make the filling: Mix all the filling ingredients together in a small bowl and set aside.
Make the muffins: Mix together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
In a separate medium bowl, whisk together the olive oil, banana, egg, yogurt, and milk. Fold the wet mixture into the dry mixture and stir until just combined.
Fill the prepared muffin cups one-third of the way with the batter. Add a heaping tablespoon of the nut filling to each (reserve any remaining filling), then fill the cups with the remaining batter to just below the level of the tin, covering the filling. Bake for 25 to 30 minutes, until the muffins are puffed and golden brown on top. Remove from the oven and transfer to a wire rack. Brush or drizzle with the honey and sprinkle with any remaining filling.