Get ready for back to school season with these fruit-sweetened cardamom blueberry muffins! This little treat is sweetened with bananas only, making it a perfectly healthy breakfast or snack. They would be a great addition to any lunch box - For kids or adults! They also have a few possible substitutions for a gluten-free and a nut-free version.
Course Breakfast, Dessert, Snack
Cuisine vegan, vegetarian
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 12
Ingredients
Wet Ingredients
1 3/4cupoverripe bananas,mashed (3-4 large)
1/4cup milk of choice
1/4cupolive oil
1egg(or 2 additional tablespoons milk)
2teaspoonsvanilla extract
Dry Ingredients
2cupswhole wheat pastry flour(or light spelt)
1teaspoonbaking soda
1/2teaspoonbaking powder
1/4teaspoonfine grain sea salt
1 1/4teaspoonground cardamom
1/2cupblueberries
Instructions
Preheat oven to 350F. Lightly grease your muffin pan with oil or butter/margarine. You could use muffin liners instead if preferred.
In a large bowl, Mash your bananas. Whisk in your milk, oil, egg (if using) and vanilla.
Add your dry ingredients, including the blueberries, to the wet mixture and mix all together.
Transfer the mixture to your greased muffin pan, making 12 muffins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Let them cool a few minutes before removing from the pan.
Notes
To make this recipe gluten-free, try replacing the whole wheat flour with all-purpose gluten-free flour.You can substitute the olive oil for a light tasting oil or melted coconut oil if preferred.I used unsweetened cashew milk and unsweetened almond milk in this recipe with success. Feel free to try other unsweetened milks.