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).
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.
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.
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.