Mmmm…I just LOVE fall recipes, scents and chilly weather—don’t you? It is definitely my favorite time of the year. These banana cardamom muffins simply scream, “Fall is here!” when I bake them in my oven. The streusel topping really adds the perfect cinnamony touch!
If you’re not familiar with cardamom, don’t hesitate about using this yummy spice. It is an aromatic spice indigenous to south India and Sri Lanka. Ever experienced the tongue-tingling flavors of Chai Tea? Though there are different varieties of Chai tea, many of them carry this spice—coupled with cinnamon and nutmeg. If you’re a fan of cinnamon, nutmeg and ginger, then there’s a good chance cardamom and you will be great friends. The cardamom really blends well with the bananas in this muffin–and of course it fits right in with the cinnamon, streusel topping.
These muffins did not take a lot of time to prepare or even a lot of special ingredients—I only had to go out and buy a little bit of milk.
Want to know a secret for lazy Saturday mornings? Bake these on Friday night and keep them in the fridge. Your kids can grab homemade muffins in the morning while you spend a little extra time snuggling with your hubby! These can also be frozen and baked in large batches to save time during the holidays.
1/2 cup cooking oil
1 cup sugar
2 bananas, mashed
2 eggs
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup milk
1 teaspoon baking powder
1 teaspoon cardamom
2 cups flour
For streusel topping:
3/4 cup flour
1/3 cup brown sugar
3/4 stick butter, softened
1/2 teaspoon cinnamon
Preheat oven to 400 degrees Farhenheit. Grease or spray muffin pans. In medium-sized mixing bowl, whisk eggs, oil, bananas, milk and sugar. In separate large mixing bowl, mix together all dry ingredients. Now, add the oil and banana mixture to the dry ingredients and mix until all ingredients are incorporated. Then, add vanilla and whisk again. Do not over-mix! Now, you’re ready to make the topping!
In medium-sized bowl, stir all topping ingredients together until the mixture becomes crumbly. Sprinkle streusel on the top of each muffin before placing in oven. Finally, bake your muffins in the pre-heated oven on the center rack. Remove from oven when muffins are golden brown and pass the toothpick test. Yields: 12 regular-sized muffins.
