A new twist on an old favorite with buttery cashews, warm spices and turmeric.

Golden Banana Nut Muffins

Makes 18 - 2oz muffins

The origin of these muffins is a golden milk latte that I saw made on Instagram. I’ve never had a golden milk latte but it sounded tasty and I thought it would taste amazing as a smoothie with bananas. I made the smoothie and it was tasty but not quite right. We had some really ripe bananas that I was trying to decide what I wanted to do with when my husband came home with cashews. I thought, why not make banana nut muffins, then thought, why not make the smoothie into a muffin? And here we are with a super tasty banana nut muffin that has a lot of spice but doesn’t compete with the banana flavor and, like many of my dishes is familiar but just a little different.

Ingredients

140g (1 c) whole cashews 

Dry Ingredients

195g (1.5 c) all purpose flour

**65g (0.50 c) whole wheat flour

***65g (0.50 c) old fashioned rolled oats, pulsed into a flour

30g (2 T) glutinous rice flour

10g (2.5 t) baking powder

5g (1.25 t) kosher salt

2g (0.50 t) baking soda

1 t ground cinnamon

0.75 t ground turmeric

0.50 t ground nutmeg

0.50 t ground cardamom

0.25 t ground clove

0.25 t ground black pepper

0.25 t ground ginger

Wet ingredients

*475 – 500g (about 1.5 c) ripe banana, mashed

230g (1 c) Greek yogurt, room temperature

180g (0.75 c) dark brown sugar

100ml (0.50 c) coconut oil, melted and cooled

6g (1.5 t) vanilla extract

2 large eggs, room temperature

Recipe Know-how

1.      Preheat oven to 180 C / 350 F.

• Toast the nuts for 3 – 4 minutes or until golden brown.

• Cool completely.

2.      In a medium mixing bowl, combine the dry ingredients mixing well to combine.

• Chop the cooled cashews into bite-sized pieces and add to the flour mixing well to combine.

• Set aside until needed.

3.      In a large mixing bowl, combine the wet ingredients mixing well.

• Add the dry ingredients.

• Using a spatula stir the mixture until just combined.

It is okay if there is a little dry flour left.

• Allow the batter to stand for 10 minutes.

While the batter stands, move on to Step 4.

4.      Line your muffin pan with liners and set aside.

5.      Give the batter a brief fold to ensure everything is well mixed.

• Scoop 100g (about 2oz) of batter into each muffin cup.

• Repeat until all the batter has been used.

• Bake for 15 – 20 minutes or until golden brown and a cake tester comes out clean.

• Cool slightly.

6.      Serve.