Spiced Adaptogenic Banana Nut Muffins

Print Recipe

When you take your first bite, you’re greeted by a blend of spices that rush your senses.

Course Dessert, Snack

Keyword Muffins

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.