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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
- Preheat the oven to 180℃.Line a cupcake/ muffin tin
- In a large bowl, mash the bananas. Add the baking soda/ powder and apple cider vinegar
- Stir in the egg then add the milk
- Fold in the flour, combine well
- Stir in the coconut oil, and add the water
- Scoop around 2 tbsp worth of batter per mould
- 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
- 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
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Banana Walnut Muffins with Cardamom Ginger Syrup
favorite
print
share
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
- Preheat the oven to 180℃.Line a cupcake/ muffin tin
- In a large bowl, mash the bananas. Add the baking soda/ powder and apple cider vinegar
- Stir in the egg then add the milk
- Fold in the flour, combine well
- Stir in the coconut oil, and add the water
- Scoop around 2 tbsp worth of batter per mould
- 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
- 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
More from
Discover what else is on CooklyBookly