These deliciously moist & fluffy muffins allow just the perfect subtly of the star flavors to shine through.
With no refined sugars or overt sweetness, these muffins make a great grab & go breakfast or afternoon accompaniment to tea...
Banana-Ginger-Cardamom Muffins (Gluten Free)
Makes: 6 large muffins
1 1/2 cups all purpose gluten free flour (I use Bob's Red Mill)
4 tbs coconut flour (I use Bob's Red Mill)
1 tsp baking soda
1/4 tsp salt
1/4 tsp whole cardamom (I used the contents of 2 pods)
1/4 tsp ground cloves
2 tbs crystallized ginger, chopped (approx. 6 cubes, I used honey-crystallized ginger)
2 ripe bananas, mashed
2 eggs, beaten
2 tsp vanilla extract
1/3 cup honey
1/2 cup almond milk (any milk will do)
1/2 cup yogurt, plain (I used Greek)
Preheat oven to 350°F. Grease a muffin tin (I used coconut oil), set aside.
In a large mixing bowl, sift dry ingredients together.
In another mixing bowl, combine your wet ingredients & mix well.
Slowly stir your dry ingredients into your wet ingredients until
Pour into your greased muffin tin.
Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Prepare a favorite beverage, and enjoy!