favorite
print
rate
Prep 10 minutes
Total 30 minutes
Yields
US | Metric
Ingredients
  • 3 very ripe bananas
  • 1¼ cup flour
  • 1 egg
  • ½ cup almond or oat milk
  • 4 tbsps coconut oil
  • 1 tbsp warm water
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • Handful crushed walnuts
Cardamom ginger syrup
  • 3 cups water
  • 1 thumb ginger (cut into large chunks)
  • 3 cardamom pods (use the seeds only)
  • 2 Heaped tablespoon coconut palm sugar/ muscovado sugar
Banana Walnut Muffins with Cardamom Ginger Syrup Banana Walnut Muffins with Cardamom Ginger Syrup
Banana Walnut Muffins with Cardamom Ginger Syrup

  1. Preheat the oven to 180℃.Line a cupcake/ muffin tin 
  2. In a large bowl, mash the bananas. Add the baking soda/ powder and apple cider vinegar 
  3. Stir in the egg then add the milk 
  4. Fold in the flour, combine well 
  5. Stir in the coconut oil, and add the water 
  6. Scoop around 2 tbsp worth of batter per mould
  7. Bake for around 18 minutes. In the meantime, make the syrup by simmering the water, ginger, cardamom and sugar. Mix until the sugar has dissolved, bring to a boil, then simmer for 10 minutes then take off the heat
  8. Once the muffins are baked, take out, place on a plate/ non liquid absorbing chopping board. Poke small holes around the top of the muffin and pour each with a few tablespoons of the syrup


Banana Walnut Muffins with Cardamom Ginger Syrup
favorite
print
rate
Prep 10 minutes
Total 30 minutes
Yields
US | Metric
Ingredients
  • 3 very ripe bananas
  • 1¼ cup flour
  • 1 egg
  • ½ cup almond or oat milk
  • 4 tbsps coconut oil
  • 1 tbsp warm water
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp apple cider vinegar
  • Handful crushed walnuts
Cardamom ginger syrup
  • 3 cups water
  • 1 thumb ginger (cut into large chunks)
  • 3 cardamom pods (use the seeds only)
  • 2 Heaped tablespoon coconut palm sugar/ muscovado sugar
  1. Preheat the oven to 180℃.Line a cupcake/ muffin tin 
  2. In a large bowl, mash the bananas. Add the baking soda/ powder and apple cider vinegar 
  3. Stir in the egg then add the milk 
  4. Fold in the flour, combine well 
  5. Stir in the coconut oil, and add the water 
  6. Scoop around 2 tbsp worth of batter per mould
  7. Bake for around 18 minutes. In the meantime, make the syrup by simmering the water, ginger, cardamom and sugar. Mix until the sugar has dissolved, bring to a boil, then simmer for 10 minutes then take off the heat
  8. Once the muffins are baked, take out, place on a plate/ non liquid absorbing chopping board. Poke small holes around the top of the muffin and pour each with a few tablespoons of the syrup