Good morning and happy monday! Sorry I have been MIA for so long — last week ended up being a little crazy. But! I’m back and with these delicious muffins that will brighten your monday right up!
So without further a-do…lets get started!
- 2 Cups All Purpose Flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 4 overripe bananas, mashed
- 1 Cup Brown Sugar
- 3/4 Cup Butter, Melted & cooled
- 2 Eggs
- 1 teaspoon vanilla extract
- 1 teaspoon Cinnamon
- 1 teaspoon Chinese Five Spice Powder
- 1/2 Teaspoon Ground cardamom
- 1/2 Cup Walnuts, Chopped
- 1/2 Cup Oats
- 1 Teaspoon Cinnamon
Preheat your oven to 350F. In a large mixing bowl, combine dry ingredients (flour, baking soda, salt, spices). Whisk to combine.
In a separate bowl, mash the bananas with the brown sugar until only small chunks of banana remain.
Whisk in eggs & vanilla. Follow with melted butter.
Add the wet ingredients to the dry and mix until just combined. Dont over mix or your muffins will be tough.
Liberally grease 2 muffin pans and using a 1 1/2 inch scoop, fill muffin tins 3/4 full. This recipe yields 18-19 muffins, so one tin will have fewer muffins.
** Tip: Add a bit of water to the empty muffin spaces so that your pan wont burn in the oven. **
In a separate bowl, combine 1/2 Cup Oats with 1 teaspoon of cinnamon. Mix to combine and top the muffins in the pan. Add walnuts as desired.
Bake at 350F for 18-20 minutes or until golden brown and a toothpick comes clean from the center of the muffin.
Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
Serve immediately or store in an airtight container for up to 3 days!