Maple Almond Banana Muffins with Cinnamon Cardamon Butter Recipe : My all-time favorite muffins are the maple almond cardamom and cardamom with a hint of salt. Made in a single dish, it’s healthy, gluten-free, and incredibly delicious! This weekend, bake these muffins—they’re just amazing. Overripe bananas, eggs, pure maple syrup, coconut oil, vanilla, and a combination of oat and almond flour are all you’ll need. Every muffin is extremely sweet, moist, and light. Their flavor is further enhanced by the butter with a salty cardamom spice. You’re going to love these muffins!
I knew I wanted to share a fantastic gluten-free banana bread/muffin with you all this month because, as you all know, I LOVE banana bread in the winter. You’ve all been requesting it, and I’m happy to finally be able to share the ideal recipe!
Since December, I’ve been working on these muffins intermittently, and I think I’ve got them quite well now. These are some of the tastiest banana muffins, gluten-free or not.
The recipe is based on my favorite banana bread that I posted many years ago. I used to only use almond flour, but I soon found that I also needed other kinds of flour.
Maple Almond Banana Muffins with Cinnamon Cardamon Butter Recipe
Ingredients
- 4 medium overly ripe bananas, mashed (about 1 1/4 cups mashed)
- 1/4 cup melted coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup superfine almond flour
- 1 cup gluten-free oat flour
- 1 teaspoon cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup walnuts (optional)
CINNAMON CARDAMON BUTTER
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- sea salt
Instructions
Set oven temperature to 350°F. Press paper liners into 16 muffin pans.
Mash the bananas and mix in the eggs, vanilla, maple syrup, coconut oil, and eggs in a bowl. Mix in the baking powder, baking soda,
cinnamon, almond flour, oat flour, and salt until just incorporated. If using, fold in the walnuts.
Fill the muffin pans with half of the batter. Bake until just set, 20 to 22 minutes. Serve hot with lots of cinnamon butter. Have fun!
Beat all ingredients together until smooth to make butter. Accompany with warm muffins.
ALSO SEE
These Are The Details
The key to any good banana bread is brown bananas. Without brown bananas your bread/muffin is going to lack flavor. If they’re just too black to eat, they’re perfect for banana bread.
Mash up four bananas. You can use a fork or a potato masher for this.
To the bananas, add melted coconut oil, maple syrup, a couple of eggs, and some vanilla.
Mix this until the eggs are blended into the bananas.
Now, the dry mix. As mentioned, these are made with almond flour and oat flour. If you’re strictly gluten-free, make sure the oat flour you buy is labeled gluten-free.
Mix the two flours together, then add cinnamon, baking powder, baking soda, and salt.
At this point, you can mix in some walnuts if you like. Sometimes I do and sometimes I don’t. It really just depends on the day. More times than not, chunks of chocolate are just required. Either option is great, so go with what you love! Asher says that chocolate chunks are THE way to go.
While the bread is baking, make the butter. You might be thinking – oh, I’ll just skip that step. Please allow me to convince you not to do that.
This butter is so delicious when slathered over a warm muffin. I whip the butter with maple syrup. Add cinnamon, cardamon, and a pinch of sea salt. Then whip it up some more until the butter is light and creamy.
If you’re eating these warm, I highly recommend the butter with a pinch of sea salt. Oh, my goodness, so yummy. You’d never guess these are nutritious.
We love that
These are great packed up as a work snack or enjoyed as a mid-day treat. However you decide to enjoy them, I really think you’ll love them.
