Muffins are great to have on hand for a quick breakfast, tasty snack or a sweet treat. These banana nut muffins scented with garam masala will not disappoint. They’re delicious when devoured right from the oven when they’re crispy on the outside and steamy hot and tender on the inside.
Garam masala is a popular North Indian spice blend, typically made with a mixture of ground peppercorns, cinnamon, cloves, cumin and cardamom. The garam masala adds a nice rich and earthy flavor to the muffins and pairs well with the salty pistachio nuts and toasty coconut flakes for a fun twist on banana nut muffins.
The muffins are best eaten within a few days, but any leftovers can be wrapped up tight and frozen for up to 2 months. Throw a frozen muffin in your lunch bag on the way out the door and it will thaw by noon or pop them in the oven to reheat.
Garam Masala Banana Nut Muffins
Prep time: 15 minutes
Cook time: 35 minutes
2 cups all-purpose flour
1 tablespoon garam masala
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 medium ripe bananas
1 cup packed brown sugar
3/4 cup butter, melted
2 eggs
1 teaspoon vanilla extract
3/4 cup unsweetened large coconut flakes
3/4 cup roasted salted pistachio nuts, chopped
Heat oven to 375°F. Line 18 regular-size muffin cups with paper baking cups. Grease bottoms only of paper baking cups with butter.
In a large bowl, combine the flour, garam masala, baking soda, and salt; set aside. Mash two of the bananas with a fork in a small bowl until slightly chunky.
In a large bowl, beat the remaining two bananas and sugar with electric mixer on medium speed until well blended. Add the melted butter, eggs, and vanilla and beat until well blended, scraping down the sides of the bowl if needed. Gradually stir in the dry ingredients, just until incorporated. Fold in the mashed bananas, 1/2 cup of the pistachios and 1/2 cup of the coconut.
Divide the batter evenly among the muffin cups to fill them about three-fourths full. Tap the pan on the counter to get any air bubbles out of the batter. Sprinkle remaining 1/4 cup pistachio nuts and remaining 1/4 cup coconut on top of the muffins.
Bake 18 to 22 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool 5 minutes; remove from pan to a cooling rack. Serve warm or at room temperature.
Makes: 18 muffins
A few more muffins that look delicious…
Pear and Vanilla Muffins from Inspired Taste
Vegan Vanilla-Mixed Berry Muffins from Fine Cooking
Pistachio-Chai Muffins from My Recipes
