Posted inBreakfast
Spiced Adaptogenic Banana Nut Muffins
When you take your first bite, you’re greeted by a blend of spices that rush your senses.
I love to sit back and watch people try this muffin for the first time.
I love to sit back and watch people try this muffin for the first time. There are many elements to this recipe and they truly dance. When you take your first bite, you’re greeted by a blend of spices that rush your senses. Adaptogens fill the banana inner and chunky nuts add a textured bite. Earthy, sweet and nutty; these muffins perfectly pair with my simple Lavender Butter.
Spiced Adaptogenic Banana Nut Muffins
When you take your first bite, you’re greeted by a blend of spices that rush your senses.
Ingredients
- 3 bananas, very ripe
- 1.5 cup all purpose flour
- ¼ cup coconut sugar
- ¼ cup cane sugar
- 1 tbsp ground flaxseed
- 3 tbsp filtered water
- ¼ cup plant milk I use soya milk
- ½ tsp apple cider vinegar
- 1 tbsp sunflower oil
- 1 tbsp lions mane
- 1 tbsp macaforce
- ¾ tsp cinnamon powder
- ½ tsp cardamon powder
- ¼ tsp nutmeg
- ¼ tsp allspice
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup walnuts, roughly chopped
- ¼ cup almonds, roughly chopped
- Pinch of Salt
Topping Mixture
- 1 tbsp Hemp seeds
- ½ tbsp Coconut Sugar
- ½ tbsp Cinnamon Powder
- 2 tbsp chopped nuts
Instructions
- preheat oven to 375 degrees
Make Flax Egg
- In a small bowl, mix ground flax and water (1:3 ratio) let sit for 5 minutes until it’s gelatinous
Make Buttermilk
- in a small bowl, mix plant milk and apple cider vinegar, allow to sit for 5 minutes until it curdles
- In a large bowl mix together flour, cinnamon, cardamom, nutmeg, allspice, salt, baking powder, baking soda, maca, lion's mane
- In a large bowl mash ripe bananas
- to the bananas, add cane sugar and coconut sugar – mix well
- Add buttermilk, flax egg and oil to the banana mixture – mix well
- You should now have 2 large bowls (1) dry ingredients (2) wet ingredients
- Pour wet ingredients into dry ingredients and softly mix *
- Stir in chopped nuts
- Scoop batter into muffin tin, filling up to the line
- Sprinkle with topping mixture
- Add muffins into oven and immediately lower temperature to 350 degrees
- Bake for 18-22 minutes *
Notes
The riper the bananas, the sweeter the flavor
Careful not to overmix your batter. It should be thick, not runny – and a tad sticky
If your batter is too thick, add a small splash of plant milk until you ‘ve reached a desired consistency
I use compostable muffin papers! If they’re not available, I bake directly into the pan with a bit of oil in the molds to keep from sticking.
Toothpick test: to test if your muffins are cooked thoroughly, at 18 minutes insert a toothpick or thin skewer to the middle and down. If it comes out clean – they’re ready. If it comes out with uncooked batter, keep baking.
