Low-Sugar Chai-Spiced Banana-Nut Muffins
Introduction
These spicy banana-nut muffins are packed with flavor but not sugar. Candied ginger adds a but of sugar and a lot of spice!
Ingredients
1/2 c soy or coconut milk
1 t apple cider vinegar
1/2 t cardamom seeds*
4 whole cloves
3 allspice berries
4-6 black peppercorns
3 whole bananas, mashed
1/3 c canola oil
1 c whole wheat flour
1/2 c oat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 t vanilla extract
1/4 c candied ginger, minced**
1/2 c walnuts, chopped
*Note: Adjusted measurements for pre-ground spices
1 t cardamom*
1/4 t ground cloves
1/2 t ground allspice
1/2 t black pepper
**Available in the dried fruit aisle or sometimes with the Asian or health foods. Sometimes called ""crystallized ginger.""
1 t apple cider vinegar
1/2 t cardamom seeds*
4 whole cloves
3 allspice berries
4-6 black peppercorns
3 whole bananas, mashed
1/3 c canola oil
1 c whole wheat flour
1/2 c oat flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1 t cinnamon
1 t vanilla extract
1/4 c candied ginger, minced**
1/2 c walnuts, chopped
*Note: Adjusted measurements for pre-ground spices
1 t cardamom*
1/4 t ground cloves
1/2 t ground allspice
1/2 t black pepper
**Available in the dried fruit aisle or sometimes with the Asian or health foods. Sometimes called ""crystallized ginger.""
Directions
Preheat the oven to 375 degrees F.
Combine the soy milk and vinegar and set aside.
Grind the spices in a clean coffee grinder or use a mortar and pestle.
Mash the bananas in a large bowl, then add the oil and milk mixture. Mix well.
Combine all the dry ingredients in a small bowl, then slowly add them to the wet, stirring well.
Fold in the ginger and walnuts.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Combine the soy milk and vinegar and set aside.
Grind the spices in a clean coffee grinder or use a mortar and pestle.
Mash the bananas in a large bowl, then add the oil and milk mixture. Mix well.
Combine all the dry ingredients in a small bowl, then slowly add them to the wet, stirring well.
Fold in the ginger and walnuts.
Spray a muffin tin liberally with nonstick cooking spray or use paper liners.
Using a tablespoon or a cookie scoop, fill each well of the muffin tin 2/3 full.
Bake 22-25 minutes, until a toothpick inserted in the middle comes out clean.
Allow to cool before serving, and refrigerate in a covered container for up to one week.
Serving Size: Makes 12 muffins.
Number of Servings: 12
