Gluten Free Banana Cardamom Muffins
This is a fabulous recipe! Having grown up in a primarily Swedish cooking household, I am no stranger to cardamom and I tend to use it in a lot of my baking. Any recipe that calls for nutmeg is a good one to add or substitute a bit of cardamom in. Bananas are a favorite in our house but we always seem to get those random bananas that go black before you realize it. We used to toss them to the chickens for a treat but a friend told me to peel them (give our chickens the peel) and then stick the ripe banana in a bag and stick it in the freezer. Duh. What a brilliant idea. So now, just about every three months we usually have between three and five very ripe bananas in bags in our freezer. At just about that time we are hankering for some banana bread, banana pancakes, or some awesome banana muffins.
I find gluten free flour, especially blended coconut flour to be the best flour to bake quick breads or sweet muffins with. We are not a gluten free household, though I have many friends who are so I do have some special recipes, but for some reason I have found that the texture and flavor that gluten free flours offer are perfect for these kinds of breads and muffins. And so, this happens to be a lovely gluten free recipe!
If you like cardamom, you will love the flavor of these muffins. Bananas, interestingly enough, tend to be a very domineering flavor and the cardamom does a great job of balancing everything out. I have also added walnuts to this recipe in the past and that goes nicely but I did not do that for this particular batch.
3/4 cup olive oil
1/2 cup orange juice (with pulp is best)
3 cups sugar
3 medium very ripe bananas
2 1/2 cups coconut blend flour (I use Mama’s brand)
1/2 cup cornstarch
3 teaspoons ground cardamom
1 teaspoon ground cinnamon
1 1/2 teaspoon salt
2 teaspoons baking soda
In a large bowl beat the eggs, oil, orange juice, sugar, and bananas until smooth and creamy. If you are using frozen ripe bananas like I do, just thaw them out and then mush them in the bag before adding them to the mixture.
Next add the spices and mix well.
Add in the dry ingredients beginning with the coconut flour, then cornstarch, baking soda, and salt. Mix until ingredients are thoroughly combined and a smooth batter has formed. Scrape down sides and bottom of the bowl once or twice with a rubber spatula while mixing to make sure all of the coconut flour is incorporated.
Spray pans with non-stick cooking spray before putting batter in. Using a ladle or ice cream scoop, divide the batter evenly between 2 (12 count) muffin pans – filling each cup a little more than 3/4 of the way full.
Bake at 350°F for approximately 40-50 minutes or until a toothpick inserted in the center of the muffins comes out clean. Allow them to cool in the pan for 10 minutes before removing to fully cool on racks.
If your family loves these muffins as much as mine does, most of them will disappear pretty quick! But, these muffins also freeze extremely well. Simply place the cooled muffins in a freezer Ziploc bag and place in the freezer. When you want a muffin or two, just remove from the bag and microwave on low for 30-40 seconds until warm and defrosted. Serve with butter.
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