I had 3 very ripe bananas so I decided to make these banana bread muffins. I usually add cauliflower to my banana bread muffins, but I didn’t have any at home.

These muffins turned out great. They are moist and delicious. Additionally, the muffins are lower in sugar compared to regular banana breads. Therefore, it has a mild sweet flavor.

This recipe is a great way to help use up any ripe bananas you might have at home.

Banana Bread Muffins

Recipe by Astghik- At Home With AstghikDifficulty: EasyServings

6

servingsPrep time

10

minutesBaking Time

25

A tasty and easy snack for the kids and family to enjoy. It’s also a great way to help use up any ripe bananas you might have. These muffins contain less sugar than the regular banana bread recipe. Therefore, it has a mild sweet flavor.

Ingredients

• 1 cup all purpose flour, I like to use organic unbleached all purpose flour
• 1/2 cup almond flour
  • or may leave almond flour out and use a total of 1 3/4 cups of all purpose flour
• 1/4 cup ground flaxseed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon, I like to use ground ceylon cinnamon
• small pinch of freshly grated whole nutmeg or 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon ground cardamom, optional
• 1 cup mashed ripe bananas
• 1/3 cup avocado oil
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1/4 cup plain whole milk yogurt

Directions

• Preheat the oven to 350F
• To a bowl, add the dry ingredients (all purpose flour, almond flour, ground flaxseed, baking soda, baking powder, ground cinnamon, ground cardamom, and the ground nutmeg). Mix with a fork in a whisking motion and set it aside.
• Mash the ripe bananas and measure 1 cup. Add that to a medium sized bowl.
• To the mashed banana, also add the 2 eggs and mix with a fork in a whisking motion to break the eggs. Also add the avocado oil, maple syrup, vanilla extract, and yogurt. Mix to combine.
• Add the dry ingredients (the flour mixture) to the wet ingredients in 3 batches mixing in-between each batch. Make sure to not over mix.
• Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
• Bake for about 25-30 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
• Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.