Cumin Lime Banana Muffins
These Cumin Lime Banana Muffins are a delicious twist on your traditional banana bread! Quick to whip up and perfectly portioned, they make for the ideal grab-and-go snack for lunchboxes or work breaks. With the unexpected depth of cumin paired beautifully with the zesty lime, they're sure to become a favorite. Feel free to experiment with the spices and toppings to tailor them to your taste!
Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F). Grease a muffin tin or line with paper liners.
- In a mixing bowl, mash the ripe bananas until smooth.
- Add the sugar and softened butter to the mashed bananas, and mix until well combined.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, ground cumin, and salt.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined.
- Fold in the lime zest and lime juice until evenly distributed. If desired, add chopped walnuts or dark chocolate chunks.
- Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean and the muffins are lightly golden.
- Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Notes
Feel free to get creative with these muffins! Try adding a pinch of cinnamon for added warmth or substitute half of the sugar with honey for a different sweetness profile.
These muffins can be stored in an airtight container at room temperature for up to three days, or in the fridge for a week.
They also freeze beautifully—just wrap them individually for easy snacks later! Enjoy!
These muffins can be stored in an airtight container at room temperature for up to three days, or in the fridge for a week.
They also freeze beautifully—just wrap them individually for easy snacks later! Enjoy!
