I have been making these gluten-free banana cardamom muffins for a long time and while they were always good, the recipe kept nagging at me. Something was missing. So I set out to figure it out and I baked up way more iterations of these muffins than I can count until I settled on this specific version.
I tried different flour combinations, different oils, different starches, etc. Cardamom and banana were there from the start. I appreciate bananas’ natural sweetness and cardamom lends warmth, spice and even some citrusy notes to recipes. When citrus season rolled around and I came across some beautiful blood oranges at the grocery store, I realized what was missing in these muffins. I added blood orange zest and replaced coconut oil with extra virgin olive oil. Blood orange zest, just like the fruit itself, has a slightly floral aroma which complements cardamom really well and it brightens and brings together all the flavors in these muffins.
Why I love using cardamom
Cardamom is one of my favorite spices to use in baked goods and in some savory dishes. Grinding the seeds at home and then storing them in a glass jar for up to 4 months, rather than buying ground cardamon, makes a huge difference in the level of freshness and, subsequently, the intensity it lends in recipes.
Gluten-free flours I use
I am using oat, millet, and chickpea flours in this recipe.
I always have oats on hand and simply whir them in a blender to make flour. They are a great source of fiber and are generally considered a heart healthy grain. Oat flour lends these muffins a slightly sweet and nutty flavor.
Millet flour is gluten-free, rich in fiber and nutrient dense, offering some protein and a variety of micronutrients. In gluten-free baking and specifically in this recipe, it helps create a fine and airy texture.
Chickpea flour, which is a good source of plant-based protein and also contains a variety of vitamins and minerals, has some binding properties, which help create structure here.
These muffins make for a yummy little breakfast or afternoon treat and, of course, you can substitute the blood orange zest for other orange zest, depending on what’s in season or what you have on hand.
Mash the bananas and add the remaining wet ingredients. Whisk to combine.
Place a fine-mesh sieve over the bowl with the wet ingredients and sift the dry ingredients through, pressing them with a spoon or spatula if needed.
Whisk until you have one smooth batter.
Scoop the batter into lined muffin tins.
Bake at 350F until a toothpick inserted into the center of a muffin comes out mostly clean with just a few crumbs (16-20 minutes depending on your oven).
Recipe: Gluten-Free Banana Cardamom Muffins
These gluten-free banana cardamom muffins burst with flavor and contain just the right amount of sweetness, thanks to the bananas and a touch of maple syrup. Blood orange zest and extra virgin olive oil add a floral note that helps bring all the different tastes together.
12
servings15
minutes18
minutesKeep the screen of your device on
Ingredients
- Dry Ingredients
1 cup gluten-free oat flour
1/3 cup chickpea flour
1/3 cup millet flour*
1 Tbsp tapioca flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
1 - 1.5 tsp tsp ground cardamom (1 tsp if freshly ground; up to 11/2 tsp if using pre-ground)
- Wet Ingredients
1 cup mashed, very ripe banana (2-3 bananas)
2 eggs
1/3 cup maple syrup
1 tsp apple cider vinegar
1/4 cup mild extra virgin olive oil**
1 tsp vanilla paste or extract
1 tsp zest from an organic blood orange*** (optional)
Directions
- Position a rack in the center of your oven and preheat the oven to 350F. Line a 12-cup muffin tin with muffin/cupcake liners.
- In a large bowl, thoroughly mash the bananas with a fork and then whisk in the 2 eggs, 1/3 cup maple syrup, tsp apple cider vinegar, extra virgin olive oil, vanilla, and blood orange zest (if using), making sure to combine all ingredients thoroughly.
- Place a fine-mesh sieve over the bowl with the wet ingredients and sift all the dry ingredients into the bowl, pushing them through the sieve with a spatula or spoon if needed.**** Whisk until you have one smooth batter.
- Scoop the batter into your lined muffin tins, place in the oven and bake for 16-20 minutes or until a toothpick inserted into the center of the muffins comes out mostly clean (except for a few crumbs). Remove from the oven. Let cool in the muffin tins for about 10 minutes. Remove the muffins from the tin and allow them to finish cooling on a wire rack. Store in an airtight container in the fridge for up to 3 days or in the freezer for 2-3 months.
- *I like using millet flour here, as it helps deliver a tender crumb and airy texture, but feel free to use another 1/4 cup of chickpea flour (the crumb will be a bit stickier), sorghum, or sweet rice flour.
- **Extra virgin olive oil intensifies the floral notes from the blood orange zest, but you can try coconut oil instead. You will likely see a little less of a rise, but will still get delicious muffins, with a slightly more pronounced banana flavor.
- ***If blood oranges are not in season or you happen to have other oranges on hand, please feel free to substitute! Citrus fruit often receives a wax coating after harvest to extend its shelf life. Most organic oranges come unwaxed, but if you are unsure if your citrus was waxed, go ahead and rinse the fruit with some hot water and scrub it with a (dedicated) vegetable brush to remove the wax.
- ****Sifting your dry ingredients will ensure fluffy and airy muffins, but you can simply whisk the dry ingredients together if you prefer.
