Low-Sugar Chai-Spiced Banana-Nut Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1/2 c soy or coconut milk1 t apple cider vinegar1/2 t cardamom seeds* 4 whole cloves3 allspice berries 4-6 black peppercorns 3 whole bananas, mashed1/3 c canola oil1 c whole wheat flour1/2 c oat flour 2 t baking powder1/2 t baking soda1/4 t salt1 t cinnamon1 t vanilla extract1/4 c candied ginger, minced**1/2 c walnuts, chopped*Note: Adjusted measurements for pre-ground spices1 t cardamom* 1/4 t ground cloves1/2 t ground allspice 1/2 t black pepper**Available in the dried fruit aisle or sometimes with the Asian or health foods. Sometimes called "crystallized ginger."
Preheat the oven to 375 degrees F.
Combine the soy milk and vinegar and set aside.
Grind the spices in a clean coffee grinder or use a mortar and pestle.
Mash the bananas in a large bowl, then add the oil and milk mixture. Mix well.
Combine all the dry ingredients in a small bowl, then slowly add them to the wet, stirring well.
Fold in the ginger and walnuts.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Combine the soy milk and vinegar and set aside.
Grind the spices in a clean coffee grinder or use a mortar and pestle.
Mash the bananas in a large bowl, then add the oil and milk mixture. Mix well.
Combine all the dry ingredients in a small bowl, then slowly add them to the wet, stirring well.
Fold in the ginger and walnuts.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Nutritional Info Amount Per Serving
- Calories: 181.6
- Total Fat: 10.0 g
- Cholesterol: 0.0 mg
- Sodium: 187.1 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 2.9 g
- Protein: 3.1 g
Member Reviews
-
BTVMADS
These sound SO GOOD, even though I can't do grains. Luckily, I can swap out the wheat flour for 1/2 c. coconut flour and the oat flour for almond flour and still enjoy these muffins. I love the idea of using candied ginger instead of sugar! I'm definitely making these this weekend. - 5/15/12
-
XMUSICALBEAUTYX
I had a hard time with some muffins having tons of ginger chunks and then some having none, making it not very sweet. I was thinking next time I make these to swap the bananas for pumpkin puree, but I'm not sure what the correct measurement would be for that. Any clues? - 6/5/12
Reply from STEPFANIER (5/15/13)
Use 3/4 cup canned pumpkin puree, but swapping the banana will affect the sweetness.