In case you haven’t noticed – I like to bake muffins (evidenced here, here, here, and here…you get the picture). I can’t help it – they are the easiest baked good to throw together, and they are easy to freestyle based on what you have in your kitchen. Once you have a recipe you like, it’s easy to start subbing in and out different ingredients as long as you keep your dry to wet ingredient ratios intact.
Recently the baking mood struck, and I happened to have some very ripe bananas that needed some love. My go to recipe when I need to use up bananas is my Double Chocolate Banana Bread recipe, but weirdly, I wasn’t in the mood for chocolate (is that even possible?!). I scanned the pantry to see what I had available, when the coconut jumped out at me. Then I saw the cardamom – a spice I’ve been enjoying lately – and the wheels started turning.
Soon enough, I was combining wet ingredients with dry, scooping out batter into muffin tins, and popping them in the oven. 20 min later, and I was presented with a fragrant whole grain treat!
These muffins were great! A little tropical with the coconut and banana, with a subtle hint of cardamom (you can easily overpower a recipe with this spice). Moist, dense, and delicious, they made for a great snack with a cup of tea, or breakfast with a smear of nut butter.
Banana Coconut Cardamom Muffins
makes 12 muffins
Turn those ripe bananas into a tropical afternoon treat! Coconut and cardamom add an unique twist to the traditional banana bread/muffin flavour we all know and love. Whole grain and low in added sugar, these are great for a quick breakfast or an afternoon pick me up.
- 1 cup coconut milk
- 2 tbsp ground flax seed
- 2 cup whole wheat flour
- 1/2 cup coconut
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp cardamom
- 1/4 tsp salt
- 3 ripe bananas
- 1/4 cup coconut oil, melted
- 1/2 cup sugar
- 1 tsp vanilla
1. Preheat oven to 350 degrees. Lightly grease a muffin tin, or use paper liners.
2. Combine the coconut milk and flax seed in a medium bowl, and set aside.
3. Combine flour, coconut, baking powder, baking soda, cardamom, and salt in a large bowl and stir until combined.
4. Mash bananas into the coconut milk/flax seed mixture – a few small lumps are okay.
5. Add coconut oil, sugar, and vanilla to wet ingredients, and stir to combine.
6. Add wet ingredients to dry, and mix until just combined. Lumps are okay!
7. Divide batter between muffin cups, and bake for 18 – 22 min, until golden brown and a toothpick inserted comes out clean.
Note: You could also make this recipe into a loaf – just increase the baking time to 45 – 50 min.
Have you tried cardamom? Do you like it? Any favourite recipes using cardamom you want to share?