I love to experiment with all sorts of ingredients when baking muffins . And nothing makes me more happy than when they turn out well. I get inspired all the time and constantly have new ideas of what to put in or replace. There is just one little problem after baking the muffins: I love their taste and everything but I actually don’t eat them. This is because I prefer other foods for breakfast and I rather have fruits ‘n nuts ‘n stuff for tea to get me through to dinner.
Only way out: bake lesser muffins at a time, so my husband doesn’t have to eat the same style muffins for days in row. And have lots of play dates for my kids where I can feed not just the kids but also their hungry mothers and siblings.
This banana oat muffin made it straight into the Top 5 of my muffin hit list. It works with just one tablespoon of added oil. Spices in muffins open a whole new world of flavors with an endless list of possible variations and combinations. The allspice and ground cardamom really make the muffins here, making it unnecessary to add more sugar or other flavor enhancing stuff.

2 very ripe bananas
1/2 cup yogurt (low fat is fine)
1/4 cup agave syrup
2 eggs
1 tablespoon canola oil
3/4 cup quick cooking oats
1 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon Allspice
1/2 teaspoon ground cardamom
1 handful of chopped almonds to garnish
Makes 8-10 muffins

Preheat oven to 180C. Line muffin tin with oil or muffin liners.
In a bowl, mash the bananas. Add yogurt, eggs, agave syrup and oil. Stir till well combined. In a separate bowl stir together all dry ingredients except almond slices. Gently fold wet ingredients into dry ingredients.
Pour batter into muffin tins. Sprinkle some almond slices on top. Bake for 25 minutes.

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