DESSERT
Banana Cardamom Muffins
MAKES: 16 Muffins
TIME: 50 MINS
EQUIPMENT: Muffin tray
Every Thanksgiving table needs that one sweet bite that makes the whole room go quiet…. these Banana Cardamom Muffins are it.
They’re soft, warmly spiced, and sweet from all those ripe bananas, but it’s the pecan-oat streusel that sends them over the top. Crunchy, buttery, perfectly cozy. And then the chai glaze? It melts into the cracks and makes every bite taste like your favorite cup of masala chai in muffin form.
Ingredients
MUFFINS
3 cups whole wheat pastry flour (can sub 1:1 for all purpose)
2 tsp baking powder
2 tsp baking soda
2 tsp ground cardamom
1 tsp ground cinnamon
1/2 tsp salt
6 ripe bananas, mashed (~1 1/2 cups)
1 cup coconut sugar
2/3 cup melted coconut oil
2 large eggs
2 tsp vanilla extract
2/3 cup Greek yogurt
PECAN STREUSEL
1 cup chopped pecans
½ cup rolled oats
½ cup coconut sugar (or maple syrup)
¼ cup melted butter
½ tsp ground cinnamon
CHAI GLAZE
1 cup powdered sugar
2 tbsp strong brewed chai tea
¼ tsp ground cardamom
¼ tsp powdered ginger
¼ tsp cinnamon
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with liners.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cardamom, cinnamon, and salt.
Mix the Wet Ingredients: In another bowl, mix the bananas, coconut sugar, melted coconut oil, egg, vanilla, and Greek yogurt.
Combine: Combine the wet ingredients with the dry ingredients until just mixed. If your bananas are small, you may need to add more Greek yogurt or a splash of nut milk to reach the right consistency.
Prep the Streusel: Mix the chopped pecans, rolled oats, coconut sugar, melted butter, and cinnamon until crumbly. Set aside.
Assemble: Fill each muffin about 3/4 full. Top each muffin with a lot of pecan streusel.
Bake: Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool them in the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Chai Glaze: Whisk together the powdered sugar, chai, cinnamon, ginger, and cardamom until smooth. Adjust the consistency with more chai tea if needed.
Glaze: Once the muffins are completely cool, drizzle the chai glaze over the top.