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Best Barley Banana Muffins
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Best Barley Banana Muffins

Creamy rich barley flour with overripe bananas, olive oil, a splash of molasses and yogurt for healthy banana muffins.
Course Muffins
Cuisine American
Keyword Barley Banana Muffins
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings

Equipment

  • Muffin tin

Ingredients

  • 2 Very Ripe Bananas
  • 2 Eggs
  • 1/4 cup Sugar
  • 1/4 cup Molasses
  • 1/2 cup Olive Oil
  • 1/2 cup Plain Yogurt
  • 1 1/2 cups Barley Flour
  • 1/2 cup All-purpose Flour
  • 2 tsp Cardamom
  • 1/2 tsp Mace
  • 2 tsp  Baking Powder
  • 1/2 tsp  Baking Soda
  • 1/2 tsp  Salt

Instructions

  • Preheat the oven to 350.
    Prepare muffin tins with baking paper cups or non-stick spray.
  • In a large mixing bowl, place the ripe bananas in and mash them with a fork.
  • Whisk in the eggs, sugar, olive oil and yogurt until well blended.
    Some banana lumps are fine.
  • Sprinkle in the both flour, cardamom, baking powder, baking soda and salt and whisk the batter together.
  • Transfer the batter into the prepared muffin tins, ¾ full.
  • Bake for 25 to 30 minutes until a tester comes out clean.
  • Delicious room temperature. Stores in refrigerator for several days.

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