Blueberry, Banana and Cardamom Muffins

Blueberry-banana-cardamom muffins

When you have a bunch of bananas that are screaming to be used what do you do? I always turn to one of our favorite banana bread recipes from Cooks Illustrated ~ Ultimate Banana Bread. I make the banana bread often but I make these muffins even more frequently. My kids love having something easy to grab in the morning and they are easy to freeze and pull out one at a time. If you have kids, like I do, they always want something different from each other at breakfast time. Especially if we are in a hurry. One will want a muffin, one a waffle. As long as I have a few of either in the freezer it makes early school mornings much simpler.

Very ripe bananas

Screaming to be used in delicious muffins.

I always over buy bananas every week. They will either be eaten, made into muffins or frozen for smoothies. I do have to plan ahead when I want to make these muffins since I need 5 bananas! 5 very ripe bananas for a dozen muffins ~ you know that these are going to taste great. If  your store has ripe bananas in the bargain bin this is the perfect recipe to use them in. I love that within the first five minutes my house smells amazing from the smell of the cooking bananas. I might just start the bananas in the microwave before showing our house when we are ready to sell. A sell with one showing maybe?!

Cardamom Sugar

Raw Cardamom Sugar

Cardamom is one of my favorite spices, I use it a lot in baking. It can replace cinnamon quite easily and it is more complex. I always have a jar of raw cardamom sugar in my pantry. It is so simple to make and you will be happy to have it in your pantry. Simply mix together 1 cup of raw sugar and 6 green cardamom pods. Let it rest in your pantry for several days and it will be ready to use to top your baked goods.

Blueberry banana muffin

So Tasty!

Banana, Blueberry and Cardamom Muffins
Makes 12 muffins or 16 small (perfect for a lunchbox!) muffins
The coconut is optional. I make it without for my husband, but my kids and I love it in the muffins!

1 3/4 Cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cardamom
3/4 Cup toasted coconut {optional}
5 large very ripe bananas
8 Tablespoons unsalted butter
2 Large eggs
1/2 Cup light brown sugar
1 teaspoon vanilla
1 1/4 Cup fresh or frozen blueberries
Cardamom sugar or raw sugar for topping

1. Preheat oven to 375*. Place the bananas in a large microwave safe bowl. Cover with plastic wrap and cut three steam vents in it. Microwave on high until the bananas are soft and have released liquid, about five minutes. Transfer bananas to a fine mesh strainer and place over a medium saucepan, allow to drain 15 minutes stirring several times.

2. Set strainer with bananas aside. Cook banana liquid over medium high heat until reduced to 1/4 cup about 5-8 minutes. Meanwhile rinse and dry the bowl your bananas cooked in for the dry mixture. Stir together flour, baking soda, salt, cardamom, and toasted coconut.

3. Add your butter to the reduced banana liquid, once it has melted remove from heat. Stir in the brown sugar, reserved bananas (in the strainer) and vanilla. Mix in the eggs. Add banana mixture to the flour mixture, stir until just combined. Carefully fold in your blueberries. Fill your sprayed or lined muffin tin with batter. Top with cardamom sugar. Bake 15-18 minutes until a toothpick inserted in the center comes out clean.

Recipe adapted from Cooks Illustrated.

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