Banana Nut Breakfast Bake (orange & cardamom)

Gluten Free | Dairy Free | High Fiber | Seed Powered

Your muffin may not be what you think it is.

A good bake gives back,
it boosts your mood
provides sustainable energy,
and natural goodness that provides a nutritional boost.

It shouldn’t wreak havoc on your gut.
Most banana and carrot cakes are disguised as healthy
but they are just flavored cake.

---

What makes this recipe different?

• Banana, flax + chia adds fiber and structure
• Almonds and pumpkin seeds add protein and crunch
• Citrus, cardamom, cinnamon and vanilla elevates warmth with brightness

It’s grown up flavor baked into nostalgia.

---

A few Tips

• Feel free to add a handful of nuts for extra crunch, I’d recommend toasting them first.

• Adjust the spices if you’d like, maybe replace the cardamom with ginger?

• Add a handful of dark chocolate for a more luxurious bite.

---

RECIPE:

Banana Nut MuFins

Tools:

Large bowl | Silicone Popover Pans | Sifter | Whisk | baking Pan | Air Fryer

Yield: 8 large muFins (popovers) or 12 small muFins

BASE

10g Flax Seed Meal
50g Warm Water
5g Ground Chia Seed

160g Cane Sugar
40g Date Syrup

50g Olive Oil
100g Almond Mylk
85g Apple Sauce
10g Vanilla Paste
5g Apple Cider Vinegar
1 ea Orange Zest

DRY

175g GF Flour
100g Almond Flour
5g Baking Powder
5g Baking Soda
5g Vietnamese Cinnamon
3g Cardamom, Toasted and Ground
5g Salt

FINAL Ingredients

1 lb Banana Slices, Frozen
50g Pepitas (pumpkin seeds)

Garnish

Banana Leaf
Pumpkin Seeds
Banana Chips (unsweetened)
- Or fresh Banana Slices
Extra Cane sugar for garnish

Method:

1. On a parchment lined sheet pan, thaw the Frozen Banana Slices overnight in fridge or in a low oven (200F, Low Fan) about 5 - 7 minutes.

2. In a large bowl, whisk together Flax Meal and Chia with warm water until thick.

3. Add Cane Sugar and date syrup, whip together to aerate.

4. Add Olive Oil, Apple Sauce, Almond Mylk, Vanilla Paste, Apple Cider Vinegar and Orange Zest. Mix until smooth.

6 In a separate bowl, Whisk together DRY Ingredients (AP Flour, Almond Flour, Baking Powder, Baking Soda, Salt, Vietnamese Cinnamon and Cardamom).

7. Add DRY Ingredients and mix until incorporated.

8. Mash Banana Slices into a pulp with small chunks still visible.

9. Add banana pulp and pepitas to batter and distribute evenly throughout batter.

RECIPE NOTE* Banana Batter can be held in the fridge for up to one week OR frozen at this point..

Prepare to Bake:

Pre heat air fryer to 400 degrees OR regular oven to 425 degrees.

Cut Banana leafs into 8” x 1” strips

Scoop batter to top of each baking cup

Add one banana chip on top center, sprinkle some pepitas and cane sugar on top.

Banana leaf pan prep for popover shape

---

BAKE

1. Place popover pan on a baking sheet for support, then in Oven. Turn temperature down to 385. Bake 10 minutes.

2. Turn temperature down to 335 and bake an additional 10 minutes.

3. Open door and release steam. Turn oven down to 325 for its final bake at 20-25 minutes.

4. When internal temperature reaches at least 205 degrees, remove from oven.

5. Let sit in pan for 3 -5 minutes to set, not any longer. To remove, press from bottom and muFin will pop out. Cool upside down on a rack to maintain shape.

6. Eat or freeze

Try it straight up, toast and top with almond butter for a high protein boost.

Much LUV

Mjt