Banana Mulberry Muffins
These grain-free, super moist banana mulberry muffins were inspired by the delicious Carrot Muffins that I made last week. Today’s muffins, lush with fragrance from the bananas, mulberries and spicy cardamom, are sure to be the star at breakfast or as a healthy afternoon snack.
I added raw, organic, sun-dried white mulberries, which are chewy, delicious and taste similar to a fig. Mulberries are high in protein and fiber and are an excellent source of iron, vitamin C, calcium, and Resveratrol – a powerful antioxidant – which is also found in red wine. If you can’t find mulberries, you can substitute dried cranberries, apricots, raisins, or currants – or skip the fruit and add your favorite nut, chopped into small bits.
1/3 cup almond meal
2 tablespoons flax meal
2 tablespoons tapioca flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cardamom
Pinch of sea salt
1-1/2 cups mashed bananas (3 overripe bananas)
1/4 cup or less Tupelo raw honey
1 tablespoon vanilla extract
1/4 cup butter, melted
2-3 tablespoons dried mulberries
Preheat oven to 350 degrees F.
In a small bowl, combine the almond and flax meals, tapioca flour, baking soda, cinnamon, cardamom and salt. Mix with a fork to combine.
In a separate bowl, mash the bananas with the back of a fork. Then whisk in the eggs, honey, vanilla and melted butter.
Grease a 12-well muffin tin with oil or butter or line the wells with paper liners.
Combine the wet and dry mixtures and stir in the mulberries.
Carefully pour or spoon the batter into the muffin tins, filling each well to two-thirds full.
Bake for 20-22 minutes until a toothpick inserted comes out clean.
Let cool before serving. Makes 12 muffins.
These muffins are very moist, so best if stored in the refrigerator.
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