I can’t believe I had an ENTIRE week off and baked barely anything! So when I walked into the kitchen this morning and saw a bundle of overripe bananas, I knew I had to do something with them.My first thought was obviously banana bread. But with a shiny new muffin tray as one of my Christmas presents, how could I resist turning the bread into muffins?
Made with spelt flour, natural sweeteners, and a spicy kick of cardamom, these muffins are ideal for a healthy breakfast or afternoon snack. Plus, having them in muffin form makes it easier to take them on-the-go. Check out the recipe below!
Banana Cardamom Muffins
Ingredients
Makes 12-14 muffins
- 1/4 cup coconut oil
- 1/3 cup maple syrup
- 2 eggs
- 2 large, overripe bananas, mashed
- 1/4 cup almond milk or milk of choice
- 1 tsp vanilla
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3/4 cup spelt flour
Directions
Preheat the oven to 350 degrees. Line a muffin tray with muffin liners and spray each one with nonstick spray. Set aside.
In a bowl, combine the maple syrup and coconut oil and whisk well. Add in the mashed banana, eggs, and vanilla and stir to combine.
Next, add the cinnamon, cardamom, baking soda, and salt. In 2-3 increments, whisk in the spelt flour until the batter is smooth.
Spoon batter into each muffin liner until 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.
**If desired, you can also add nuts, dried fruit, or dark chocolate chips into the batter. About 1/2 cup of mix-ins should work well.**