Banana Cardamom Muffins (Edit recipe)

A little self-care Sunday looks like these fragrant and cozy grain free and refined sugar free muffins topped with @fourthandheart Himalayan pink salt ghee. These come together in just 30 minutes and will make your kitchen smell like heaven! I love eating these muffins with notes of cardamom and sweet banana with a generous pat of salted, grass fed ghee for the perfect bite. Hope you give these a whirl!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	123
Fat:	5 g
Carbohydrates:	20 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	195 mg
Fiber:	1 g
Sugars:	16 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 12

Ingredients

2 Banana, large, mashed
2.5 cups Almond Flour
3 Eggs
.75-1 cup Pure Maple Syrup
.25 cup Plain Greek Yogurt, (whole-milk Greek yogurt or regular yogurt)
1.5 tsp Ground Cinnamon
.5 tsp Cardamom Seed
.5 tsp Salt
1 tsp Baking Soda
1 tsp Vanilla Extract
.25 cup Organic Walnuts, OR chocolate chips

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees F
Line a muffin pan with parchment paper muffin cups
Mix together dry ingredients (almond flour, baking soda, salt, cinnamon, cardamom)
In a separate bowl, whisk eggs and add in yogurt, maple syrup, and mashed bananas
Combine wet and dry ingredients into a large bowl. Add in the chocolate chips or walnuts if you would like.
Pour the batter into a muffin pan for 25-30 minutes or until the center is firm and the tops are golden brown. Use a toothpick to check the center (should come out clean) and bake for a few extra minutes if it needs more time.
Remove and let cool. Top with salted ghee (I use Fourth & Heart) or butter. Enjoy!