Indian-Inspired Banana Muffins

This spin on a traditional American banana bread is sweet and fluffy with the added complexity of off-nominal spices, roasted cashews, and raisins. You can easily substitute the spices, nuts, and dried fruit for any combinations you desire. Get creative with it!

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Instructions

Preheat oven to 350°F.

Combine ground flax and water in a medium bowl and set aside to gel into a flax egg.

Prepare 12-cup cupcake tin or 6-cup muffin tin with cooking spray.

Once the flax has gelled, add bananas to the bowl and smash thoroughly with a fork. The mixture should be homogeneous and very slightly lumpy. Add remaining wet ingredients and whisk together thoroughly.

Add dry ingredients through ground ginger and whisk thoroughly.

Sift baking soda and flour into bowl and mix with a spatula until mostly combined, then add mix-ins and finish folding batter together. Do not overmix.

Divide batter between 10 cupcakes or 5 muffins. Bake for 15-18 minutes for cupcakes, or 20-25 minutes for muffins — check with toothpick for doneness.

Allow to cool in pan for 20 minutes or until no longer very fragile, then move to wire rack to cool completely.

Store uncovered on the counter for one to two days, or in the fridge in a sealed container for up to five days.

Ingredients

Wet

• 1 T ground flax seeds

• 2 T water

• 2 very ripe medium bananas

• ½ C packed light brown sugar

• ⅙ C unsweetened plain yogurt

• 2 T canola oil

• ½ t vanilla extract

Dry

• ½ t salt

• ¾ t cinnamon

• ½ t cardamom

• ¼ t ground ginger

• ¾ t baking soda

• ¾ C all-purpose flour

Mix-Ins

• ½ C roasted cashews

• ½ C plump rainbow raisins