Easy no-egg banana muffins! Imagine fluffy muffins packed with the goodness of ripe bananas and fresh cherries, complemented by the nutty touch of almond flour and a hint of vanilla aroma.
½cupmashed overripe banana(approx 1 medium Chiquita)
½teaspoonvanilla essence
10 to 12pitted cherrieschopped
Instructions
Prep:
Place the wire rack on level 2. Preheat the oven to 180°C.
Lightly grease a 6-count muffin pan with nonstick spray or use muffin liners.
Prepare the batter:
Add all the dry ingredients to a large bowl and whisk to combine. You don't need stand mixer just a hand whisk will do.
½ cup whole wheat flour, 6 tablespoons almond flour, 2 tablespoons white sugar, ½ teaspoon baking powder, ¼ teaspoon baking soda, a pinch of salt, ½ teaspoon cardamom powder, ½ teaspoon nigella seeds
In a smaller bowl, whisk the condensed milk, then add the mashed banana, cooled melted ghee and vanilla essence
¼ cup sweetened condensed milk, ¼ cup melted ghee, ½ cup mashed overripe banana, ½ teaspoon vanilla essence
Whisk the wet ingredients until well incorporated. Fold the wet ingredients into the dry ingredients using a rubber spatula.
Fold in the pitted cherries
10 to 12 pitted cherries
Bake:
Spoon in the batter into all 6 muffin holes approx. 2 heap-full tablespoons (do not try to level them or dig the spoon to spread etc. Just drop the batter and let it be and bake as is.)
Bake for 20 minutes or until it passes the toothpick test.
Place the loaf pan on a wire rack for 5 minutes. Remove the muffins and let them cool completely. Serve warm or room temp with tea or coffee.
Store at room temperature in an airtight box for 2 to 3 days or in the fridge for a week or in the freezer for a month or until it lasts.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.