Fruit-Sweetened Cardamom Blueberry Muffins
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.
- 1 3/4 cup overripe bananas, mashed (3-4 large)
- 1/4 cup milk of choice
- 1/4 cup olive oil
- 1 egg (or 2 additional tablespoons milk)
- 2 teaspoons vanilla extract
- 2 cups whole wheat pastry flour (or light spelt)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine grain sea salt
- 1 1/4 teaspoon ground cardamom
- 1/2 cup blueberries
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.
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.