Spiced citrus muffins with a lemony ginger glaze
Prep & Cooking: 30 minutes
Makes: 12 muffins
3 ripe bananas mashed
¼ cup vegetable or liquid coconut oil
¼ cup coconut sugar
1 ½ tbsp ground cinnamon
1 ½ tbsp ground ginger
1 tsp ground cloves
Pinch of salt
1 tsp baking soda
1 tsp baking powder
Zest of 1 large orange
Zest of ½ lemon
2/3 cup dried cranberries
¼ cup flaked almonds
¼ cup almond milk – or plant-milk of your choice
1 ½ cup flour – use a flour of your choice, a gluten free blend if needed
¼ cup confectioner’s sugar
2 tbsp lemon juice
1 tsp each lemon zest and orange zest
½ - 1 tbsp powdered ginger
Pre-heat oven to 350°F and prepare a muffin tin.
Banana Tip: I use frozen bananas. Freezing ripe bananas is a great way to avoid waste and to have a stash of fruit ready for baking. I remove the banana stem prior to thawing, this creates a nice little opening for the ripe and often very soft fruit to travel through. I then place the bananas, peel on, flat on a plate and microwave them for 1-2 minutes; usually checking every 30 seconds after the first minute. By removing the stem prior to thawing, you will also avoid any bits of burnt banana peel (not a pleasant smell). When the bananas are thawed they can be easily squeezed from their peel right into your mixing bowl. If you have high-powered microwave you may wish to use a low or medium power setting or use the defrost feature instead; this may add a few minutes.
In a large bowl, combine oil, sugar, and bananas. Stir to combine and use the back of your mixing spoon to break up the bananas until the mixture is smooth with few to no lumps. If your bananas are still firm you may wish to use a fork or a whisk to mash them.
In a separate bowl, combine flour, spice, baking soda, baking powder, and salt. After the dry ingredients are mixed, add them to the wet ingredients and stir to combine. Add flaked almonds and dried cranberries to the batter and gently fold the batter until incorporated.
In an additional small bowl, add all of the glaze topping ingredients and stir until combined.
Fill each of your prepared muffin cups ¾ of the way full and top with the crumble mixture. Bake for 20-25 minutes. Remove muffins from the oven and test for doneness using a toothpick. When the toothpick comes out clean, the muffins are done. While the muffins are still warm prick several holes in the top of each one and drizzle glaze over the top. The holes will allow the glaze to permeate the muffin creating a sweet centre. Sprinkle with additional toasted flaked almonds for some added crunch.
Store in an airtight container for up to one week.