Cardamom Banana Muffins Recipe

As Ian promised yesterday, here is the recipe for the Cardamom Banana Muffins with Nuts that we made a couple nights ago.  I won’t tell you how many of these muffins I’ve eaten in the last 24 hours.  Rest assured, it is a high number.  We all know what a muffin fiend I am.

This recipe is kind of a mish-mash of a bunch of different banana muffin recipes I found online.  It is, in essence, basically banana bread in muffin form.  Oh no, anything but that, right?

Here’s the recipe.  Feel free to play with it; it’s really forgiving.  If you don’t like cardamom, just leave it out.  If you really love cardamom, . . why don’t you marry it?  And add a bit more to the recipe.  The recipe calls for 1/2 cup of nuts; I used a combination of walnuts and pecans (because that’s all that I could find in our freezer).

Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cardamom
2 tablespoons ground flaxseed
4 very ripe, falling-apart bananas
1 cup brown sugar
3/4 cup melted Earth Balance margarine (put it into a Pyrex measuring cup and melt it in the oven for a couple minutes while your oven is preheating; please don’t use a microwave:  yuck)
1 teaspoon vanilla extract
1/2 cup chopped nuts

1.  Preheat your oven to 375 degrees F; grease your muffin tins or use liners.

2.  In a medium-sized bowl, whisk together your flour, baking soda, salt, and cardamom.  Set aside.

3.  In a small bowl, use a fork to beat together your ground flaxseed and 6 tablespoons warm water.  And I mean BEAT IT.  You want it to get all goopy and egg-like.  Set aside.

banana muffins in progress

4.  In a large bowl, mash two of the bananas with a fork; try to get as many lumps out as possible.  Add the brown sugar to the mashed banana and beat it with a fork.  Again, I mean BEAT IT.  You want those suckers thoroughly combined.

5.  To the sugar/banana mixture, add your melted butter, flaxseed mixture, and vanilla.  Whisk together until thoroughly combined.

6.  Add your dry ingredients to the wet and mix with a wooden spoon or a spatula, just until there’s no dry flour visible.

7.  In a small bowl (just use your flaxseed bowl, save yourself another dish to wash), smash up the remaining two bananas, but leave some pea-sized chunks.

8.  Fold your newly-mashed bananas and the nuts into the batter.

banana muffins in progress

9.  Fill your muffin tins about 1/2 to 2/3 full and bake for 20-25 minutes,depending on how full your tins are and until a toothpick or chopstick comes out nearly dry (a few crumbs are okay).  Let them cool in the tin for a few minutes before transferring to a cooling rack.

Yield:  16-24 muffins, depending on size.  I only made 16, cuz I like big muffins, and I cannot lie.

Mmmmm, muffins.  Yummy.  Go buy some marked-down bananas on the brink of death and bake some fabulous treats!
vegan cardamom banana muffin with walnuts and pecans

Love,
Jason

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1 Comment

Filed under bananas, ingredients, pecans, recipes, walnuts

One response to “Cardamom Banana Muffins Recipe

  1. elwood

    can i use eggs and butter instead of the flax and margarine? how many eggs would that be?

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