I’m a creature of habit. I have probably had the same type of cereal for breakfast for the last 752 days. I can also be seen making 1:00 am runs to the grocery store to make sure I have nonfat organic milk for my morning chai. I know this is a bit obsessive, but I really enjoy my breakfast! However, the other day I had an unusual craving for breakfast muffins.

I had some ripe bananas, and I suddenly remembered this recipe. It turned out warm and spicy, and actually had a slight buttery taste due to the caramelized bananas (even if there is no butter in the recipe). I only tasted them while piping hot, but I can imagine them with some strawberry jam or even almond butter at room temperature.

After promptly eating three muffins I popped the rest in the freezer to save for future non-cereal breakfasts, which at my rate will be sometime in 2011.

Banana Muffins
Inspired by a recipe from The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai.

4 medium very ripe bananas
1/2 cup canola oil
1/4 cup brown rice syrup
1/4 cup honey *
2 1/2 cups whole wheat flour
3/4 tsp salt
3 tsp baking powder
1 tsp cardamom powder
1 tsp ginger powder
1/2 tsp allspice **

Pre-heat the oven to 350F. Line a muffin pan with paper liners (makes 12).

Mash the bananas with a fork, mix in the oil, brown rice syrup, and honey. In a separate bowl mix the dry ingredients and stir well, then carefully fold into the wet ingredients. Fill the batter in the muffin pan and bake for about 25 minutes or until a toothpick comes out clean.

* You could try substituting agave or maple syrup for honey and/or brown rice syrup, depending on what you have in your pantry or if you want to make the muffins completely vegan.
** The original recipe called for cinnamon instead of ginger and allspice, so play around with the spices depending on what you like.