Black Garlic Banana Muffins
Black Garlic Banana Muffins
We love the subtle sweetness and complexity of flavor that black garlic lends many dishes.
Adding this seemingly unorthodox ingredient to standard buttermilk banana muffins is no exception. Black garlic’s molasses-y flavor pairs well with sweet, ripe bananas. When you want a simple, wholesome snack that is also anything but boring, give these a try!
INGREDIENTS |
1 cup organic all purpose flour
3/4 cup organic whole wheat flour
1/3 cup organic cane sugar
2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon Black Garlic Salt
2 tablespoons avocado oil
4 to 6 cloves black garlic, peeled and mashed
1 cup buttermilk (we like Kalona SuperNatural brand)
1 cup mashed ripe banana (about 2 medium bananas)
1 egg
1 teaspoon vanilla extract
OPTIONAL TOPPINGS |
chopped walnuts
chocolate chips
turbinado sugar
INSTRUCTIONS |
Preheat oven to 375F and grease a standard-sized muffin pan.
In a large bowl, stir together the flours, sugar, baking powder, baking soda and salt. Set aside.
In a small bowl or measuring glass, pour in avocado oil and stir in mashed black garlic. Whisk together with a fork until mostly incorporated. Some smaller chucks of black garlic will remain and that’s okay.
In another bowl, mix together the buttermilk, mashed banana, egg and vanilla extract. Add oil and black garlic mixture and stir to combine.
Pour wet ingredients into the dry ingredients and stir until just combined. Be sure not to over-mix.
Fill each hole in the muffin pan about 3/4 full of batter. If desired, sprinkle some chopped walnuts, chocolate chips, or turbinado sugar on top of the muffin batter and press in slightly to adhere while baking.
Bake for about 15 minutes, or until golden brown and a toothpick inserted into the center of a muffin comes out clean.
Cool for 5-10 minutes in the pan and then transfer to a wire rack to cool the rest of the way.
