Maple Almond Banana Muffins with Cinnamon Cardamon Butter Recipe

Salty cinnamon-cardamom butter maple almond banana muffins are best. One dish: gluten-free, nutritious, and tasty! These muffins are great weekend bakes. Just mix overripe bananas, coconut oil, pure maple syrup, eggs, vanilla, and almond and oat flour. Each muffin is light, moist, and sweet. The salty cardamon spice butter increases their taste. 

Ingredient

– 4 medium overly ripe bananas, mashed – 1/4 cup melted coconut oil – 1/4 cup pure maple syrup – 2 eggs – 2 teaspoons vanilla extract – 1 cup superfine almond flour – 1 cup gluten-free oat flour – 1 teaspoon cinnamon – 1 1/2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon kosher salt – 1 cup walnuts (optional) CINNAMON CARDAMON BUTTER – 1 stick (8 tablespoons) salted butter, at room temperature – 1/4 cup maple syrup or honey – 1/2 teaspoon vanilla extract – 1 teaspoon cinnamon – 1/4 teaspoon cardamom – Sea salt

Direction

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1

Heat the oven to 350°F. Paper-line 16 muffin cups. 

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2

Mix mashed bananas, coconut oil, maple syrup, eggs, and vanilla in a bowl. 

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3

Mix almond flour, oat flour, baking powder, baking soda, cinnamon, and salt until just mixed. Fold in walnuts if using.  

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4

Pour batter into muffin pans. Bake until barely set, 20-22 minutes. Enjoy heated with cinnamon butter. Enjoy! 

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5

Beat everything until creamy to make butter. Serve warm muffins. 

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also see

also see

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