Banana Oat Cardamom Muffins

Banana Oat Cardamom Muffins

Do you follow us on Instagram? If so, you know we sometimes debut recipes there before we get them to the site. Ceri and I are constantly recipe testing/fine-tuning and we sometimes can’t wait until the next time we’re in the studio shooting our fancy images to share a dish with you. It’s why these supremely delicious muffins became an Instagram post before they were even part of our stable here. They also became a mainstay in my house thanks to their fragrant and warm spices paired with the universal appeal of oats and banana. I think Scarlett lived on them the first three weeks of school.

If you’re looking for an easy, morning meal, school snack, late day nibble or midnight binge (wait, is that just me?!) then these muffins are your thang. And if you’re not convinced of their yumminess, check the comments of their Insta post. If I can’t sway you to try them then maybe @emilyecolvin can.

bananaoatmuffin

Photo by Leila Ashtari

Banana Oat Cardamom Muffin

Yield: Makes: 8 muffins

Ingredients

  • 1 cup spelt flour
  • 1 cup quick cook oats
  • 1/2 cup sugar
  • 2 tsps baking powder
  • 1/4 tsp cardamom
  • 1/4 tsp salt
  • 1 ripe banana, mashed
  • 2 eggs, beaten
  • 1/4 cup Greek style yogurt
  • 1/4 cup milk
  • 1 tsp vanilla extract
  • 1/4 cup coconut oil, melted

Method

Preheat the oven to 350 and grease a muffin tin.

In a mixing bowl, whisk flour, oats, sugar, baking powder, cardamom and salt; set aside.

In a separate bowl, mash the banana and then add the beaten eggs, yogurt, milk and extract stirring until combined.

Add the banana mixture into the dry ingredients and stir. Then add the coconut oil and mix until combined.

Pour batter into prepared muffin tin and bake for 25 minutes, or until a toothpick inserted into the centre comes out clean.

Remove from the oven and allow to cool for a few minutes; then turn muffins out onto a wire rack to finish cooling.

 

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