1/2tspcardamom powderat least. we enjoy at least a tsp
2eggs(large/jumbo)
1/3cupsunflower oil
2cupsall purpose flour
1 1/2tspbaking powder
1/4tspbaking soda
1/2tspsalt
optional toppings
saunf* or
a pinch of brown sugaror
a dusting of decorating sugar
Instructions
Preheat oven to 350F.
Mash the bananas in a large bowl. Add sugar and cardamom powder and mix until combined.
In a medium bowl, beat 2 eggs. Add sunflower oil and whisk until combined. Add the banana mixture, and stir until combined.
In the now-empty large bowl, add the dry ingredients (flour, baking powder, baking soda and salt), and stir to combine. Add the wet mixture into the dry and stir to combine
Scoop batter into mini-muffin silicone molds (un-greased), filling a bit more than 3/4 full. Top the muffins with sugar or saunf, if desired.
Bake for about 10 minutes, or until a toothpick comes out clean. If they start to brown they are likely done. We prefer them nice and soft when they are just cooked through but not yet browning.
Notes
*Saunfis candied fennel, commonly eaten after meals in India to freshen breath and aid digestion.