Spiced Banana Yogurt Muffins

• 2 bananas
• 200 grams plain Greek yogurt (I use full-fat)
• 2 large eggs
• 75 grams melted coconut oil
• 145 grams dark brown sugar
• 2 teaspoons dark rum (optional but highly encouraged)
• 1 teaspoon vanilla
• 142 grams gluten-free flour blend (I use Trader Joe's)
• 48 grams almond meal
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 0.5 teaspoons nutmeg
• 0.5 teaspoons ground allspice
• 1 pinch cardamom
• 70 grams chopped walnuts (optional)

1. Preheat oven to 350 degrees, and either line a standard muffin pan with baking cups or butter and flour the pan.
2. In a large bowl, use a sturdy whisk to blend together the melted (though slightly cooled) coconut oil with yogurt, then mash in bananas.
3. Beat in eggs, one at a time.
4. Add the brown sugar, rum, and vanilla to the bowl and whisk until well mixed.
5. In a separate bowl, use a fork or small whisk to blend all the dry ingredients: flours, baking soda, spices, and salt.
6. Slowly pour dry ingredients into wet ingredients and whisk until just combined.
7. If you're using walnuts, chop them gently fold them into the batter.
8. Pour batter into prepared muffin pan, and pop into the oven.
9. Bake for 20-25min., until muffins look springy and a tester comes out clean.

bananas, eggs, coconut oil, brown sugar, dark rum, vanilla, flour, almond meal, salt, baking soda, cinnamon, nutmeg, ground allspice, cardamom, walnuts

Taken from food52.com/recipes/26588-spiced-banana-yogurt-muffins (may not work)