I eat consciously. I pay attention to what I give my body.
But even those who eat well need regular detoxification. Because our daily lives are full of invisible burdens like environmental toxins, stress, and processed foods.
The liver has to work quietly and tirelessly and therefore deserves our support whenever possible.
That’s exactly why the fermented orange is not just a food for me. It is (my) a small daily ritual.
What’s really inside?
We ferment the orange from Vietnam and deliberately leave the zest, the peel, on. That’s no coincidence. Because that’s where the best is:
🍊 Vitamin C & Vitamin A: for a strong immune system and radiant skin.
💛 Hesperidin: a plant compound that doesn’t cause cellulite but does the exact opposite: velvety-clear skin from within.
🌿 Minerals & plant compounds: They can cleanse the liver and kidneys, boost metabolism, and reduce the risk of cardiovascular diseases.
✨ Skin renewal from within: because beauty is never just a matter of the surface.
By the way: The magazine “Freundin” has already discovered and recommended the fermented orange!
Enjoyment with effect: Banana muffins with fermented orange
Easter is over, but the idea I brought you remains wonderful all year round.
These muffins contain no sugar. The banana provides the sweetness. And the real secret? The little pieces of fermented orange that run through the batter and give every bite something special.
Ingredients (for 12 muffins)
- 3 ripe bananas
- 2 large eggs
- 250 g spelt flour (or oat flour)
- 1 tsp cream of tartar
- 80–100 g butter and/or coconut oil (I mix both according to feeling)
- 4–5 pieces of fermented orange, chopped small
- 1 pinch of cinnamon
How to make it
- Preheat the oven to 180 °C, prepare the muffin tin.
- Mash the bananas finely with a fork, stir in eggs and oil.
- Add flour, baking powder, and cinnamon – mix everything into a smooth batter.
- Fold in the pieces of fermented orange.
- Fill the batter into the tin, bake for 20–22 minutes, let cool – and enjoy. 🍊
A little trick for especially nice muffins: start the first few minutes at 200 °C, then reduce to 175 °C. This way they rise better and get a golden dome.
When baking, I always use butter or coconut oil alone or mixed, depending on feeling and what’s available. Both are natural, both have character. Instead of baking powder, I use cream of tartar. It’s a natural leavening agent that comes from winemaking and is simply the cleaner choice for me.
By the way, I also love oils like sesame, olive, or pumpkin seed, but for me, they belong more on salads or in dressings. And nut oils like almond or macadamia? Those go straight into my cosmetics. 😉
Why I love banana muffins with fermented orange
This recipe is a wonderful way to use leftovers because overripe, brown bananas are ideal for it. The riper, the sweeter, and the better for the batter.
And for those who bake in advance: muffins freeze very well and can be quickly thawed when needed. Perfect for everyday life when you need something quick but don’t want to compromise on quality.
The beauty of this recipe for me is the principle behind it: You treat yourself to something sweet and at the same time do something good for your body.
That’s enjoyment with effect. And that’s exactly what Live Forever Young stands for. 💛
