Who would have thought that banana muffins could take on the flavor of the Mediterranean?
With barley, olive oil, cardamom, and yogurt, this recipe does! The flavor is slightly tangy, yet sweet, but the addition of barley flour, mixed with wheat flour, gives the texture a delightfully creamy texture in a way that wheat alone doesn’t.
- Bananas – 2 very ripe
- Eggs – 2
- Sugar – ½ cup
- Olive Oil – ½ cup
- Yogurt – ½ cup plain
Mash bananas, or put in blender. Add next four ingredients. Mix well.
- Wheat Flour – 1 ½ cups
- Barley Flour – ½ cup
- Cardamom – 2 teaspoons (Ginger can substitute)
- Baking Powder – 2 teaspoons
- Baking Soda – ½ teaspoon
- Salt – ½ teaspoon
Mix dry ingredients together. Add dry ingredients to wet ingredients. Mix well, but do not over mix. Place batter into muffin tin, ¾ full.
- Bake at 350 for 25 to 30 minutes until toothpick comes out clean.
Delicious room temperature. Stores in refrigerator for several days.