Spiced Banana Yogurt Muffins
Description
Banana bread is the first recipe I ever jotted down, dutifully copying one from The Junior League Cookbook that somehow found its way to my mother's kitchen. I still always buy bananas with the intent of baking some of them into something, but they have a habit of disappearing on their own before I get around to it. This recipe is based on Smitten Kitchen's "jacked-up banana bread," but assumes you're staring into your fridge and coming up a bit empty on the banana front. Don't worry, no one will know.
Ingredients
- 2 bananas
- 200 grams plain greek yogurt (i use full-fat)
- 2 large eggs
- 75 grams melted coconut oil
- 145 grams dark brown sugar
- 2 teaspoons dark rum (optional but highly encouraged)
- 1 teaspoon vanilla
- 142 grams gluten-free flour blend (i use trader joe's)
- 48 grams almond meal
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 0.5 teaspoons nutmeg
- 0.5 teaspoons ground allspice
- 1 pinch cardamom
- 70 grams chopped walnuts (optional)
Directions
- Preheat oven to 350 degrees, and either line a standard muffin pan with baking cups or butter and flour the pan.
- In a large bowl, use a sturdy whisk to blend together the melted (though slightly cooled) coconut oil with yogurt, then mash in bananas.
- Beat in eggs, one at a time.
- Add the brown sugar, rum, and vanilla to the bowl and whisk until well mixed.
- In a separate bowl, use a fork or small whisk to blend all the dry ingredients: flours, baking soda, spices, and salt.
- Slowly pour dry ingredients into wet ingredients and whisk until just combined.
- If you're using walnuts, chop them gently fold them into the batter.
- Pour batter into prepared muffin pan, and pop into the oven.
- Bake for 20-25min., until muffins look springy and a tester comes out clean.
