Banana and Cardamom Muffins

6 October 2017 | Recipes
Banana & Cardamom Muffins

You basically have two options when bananas start browning in the fruit bowl; bake ’em or freeze ’em.

My nani’s got baked. They got baked real good!

I used spelt flour to make these Banana and Cardamom Muffins, but if you’re looking for a gluten free option I’d replace with half buckwheat half gluten free all purpose flour.

If you don’t like cardamom (LEAVE, JUST GO!), you can replace it with extra cinnamon. But seriously who doesn’t like cardamom?!

Banana and Cardamom Muffins


  • 2 cups spelt flour
  • 1/2 cup coconut sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon bicarbonate soda
  • 1 1/2 teaspoons ground cardamom
  • 1 teaspoon ground cinnamon
  • 2 large over ripe bananas, mashed
  • 125g butter, melted
  • 2 eggs, whisked
  • 1/2 cup milk of choice (I used coconut)
  • 1/4 cup granola


  1. Preheat the oven to 180°C/160ºC fan forced. Lightly grease a 12 x 1/3-cup capacity muffin pan or line with paper cases.
  2. In a large bowl combine flour, sugar, baking powder, bicarbonate of soda and spices.
  3. In a separate bowl combine the remaining ingredients (except the granola).
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Don’t over mix. This will make your muffins tough (this is the secret to all fluffy muffins – now you know).
  5. Spoon the mixture into the prepared muffin tray. Sprinkle with granola.
  6. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean.
  7. Allow to cool for 5 minutes before hoeing into them.

Note:  If you make substitutions due to allergies or flavour preferences I cannot guarantee the results. Below are some substitute suggestions, but they have not been tested. If you follow them I would love to hear about your results in the comments below.


Spelt Flour: Like I said in the intro you can replace this with a GF flour of your choice. Just be mindful that you might need to add more milk as some GF flours are very absorbent.

Coconut Sugar: This would work well with brown sugar or rapadura sugar. I’m sure honey, rice malt or maple syrup would work too, but because they are a liquid the quantity would be different. I haven’t tested this recipe using those products so I can’t guarantee results.

Spices: Other spices that would work would be nutmeg, although you would only add 1/2 teaspoon, vanilla powder (start with 1 teaspoon) and if you were feeling particularly wild I reckon dried thyme would taste pretty delicious (albeit a herb).

Butter: replace with 125ml coconut or olive oil

Eggs: Replace with a chia or flax egg substitute. Google it!

Granola: Top these with whatever you like. Pepitas, walnuts, pecans or just plain would all work well.

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