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.
Servings: 12
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
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.