It happened once again…
I bought more bananas than required and was left with a few overripe ones. I was pretty exited about them this time because I haven’t actually baked banana bread or muffins in a while and the thought of warm, sweet, fluffy banana muffins with my evening tea was very tempting.
I mashed the banana, missed the flax seed powder with water and in my usual fashion experimented a little with the recipe once again. I felt like cashew would team up well with banana so I replaced some of the flour in the recipe with ground-roasted cashew nuts. It makes the muffins a lot lighter and airier. Of course it adds a lot of aroma and flavor to the muffins also.
I used powdered jaggery instead of sugar and this combined with mild coconut flavor from the oil and cashew nuts makes these muffins smell and taste very unique.
As always a few overripe bananas actually turn out to be a blessing! I know there can never be too many Banana recipes so try this next time for a twist in your regular banana muffin recipe.
Almonds can be a great substitute for cashew nuts here. The flavor will change but I am sure it’ll be delicious.
You can use unrefined sugar instead of jaggery too. If using jaggery, make sure it’s finely powdered and free of moisture.
Any oil or melted butter/ghee can be used instead of coconut oil.
You can use natural vanilla in any form instead of the powder.
If you refrigerate the muffins, the coconut oil in them solidifies and the muffins will be slightly hard. Heat them up again for softer muffins.
- 1 1/4 cups of whole-wheat flour
- ½ cup cashew nuts
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp vanilla powder
- 1 cup mashed banana
- 2 tbsp flax seed powder + 6 tbsp water
- ½ cup jaggery powder
- ¼ cup coconut oil
- ¼ cup cashew coarsely ground (optional)
Combine the flax seed powder with water, stir well, and keep it aside.
Gently dry roast the cashew nuts till fragrant and slightly golden. Let it cool completely and grind it into a fine powder. Take care not to powder it too fine as it’ll then turn into a sticky paste.
Pre-heat the oven at 160 degree Celsius.
In a bowl, combine the whole-wheat flour, cashew nut powder, baking powder, baking soda, salt, and vanilla powder.
In a separate big bowl, combine mashed banana, jaggery powder and flax seed powder mixture. Stir everything well for the jaggery to completely dissolve. Now add the coconut oil and stir once again for everything to combine well. Add the dry ingredients and gently fold for everything to come together. Do not over mix. It’s fine even if there are some little chunks of dry flour seen in the mixture.
Scoop the batter into a greased or lined muffin tray and sprinkle each muffin with coarsely ground cashew nut powder. Place the tray in the preheated oven and let it bake for 15 to 20 minutes. If the toothpick inserted in the center of a muffin comes out clean and the edges are lightly browned, muffins are ready.
Let them cool on a wire rack for 5-10 minutes.
Muffins can be stored for 3-4 days in room temperature and for up to a week if refrigerated.