Saturday, October 29, 2011

gluten free, grain free banana spice muffins recipe



I originally published this recipe in June of 2008. It's amazing to me that I was experimenting with grain free eating a year into my gluten free journey. And now, 4 years later -- grain-free is finally starting to become my way of life. Since 2008 I've made these muffins countless times and in the past few months they have become a breakfast staple.

I often vary the spices. Sometimes it's nutmeg, or cardamom, or ginger, or cloves... use whatever strikes your fancy. Even a pinch of tumeric can make an enticing addition. I love warm spices, so it's the perfect season to revisit these hearty muffins.

I've changed the recipe only slightly since I first shared it. It now calls for less sweetener, and I've chosen honey instead of agave nectar or sugar. Feel free to use what you prefer.

Don't want to use bananas? Use a cup of plain pumpkin puree instead. Or unsweetened applesauce. Just make them your own and enjoy their simple, just-sweet-enough goodness!

Share in the comments below or chat with me here on the blog and let me know how you would spice up these muffins!

Gluten Free, Grain Free Banana Spice Muffins
free of gluten, grains, dairy/casein, soy, and corn.
created by Carrie @ http://www.gingerlemongirl.com
printer-friendly recipe

Dry Ingredients
3 cups blanched almond flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg

Wet Ingredients
1 tablespoon pure vanilla extract
1/2 teaspoon apple cider vinegar
1/3 cup honey
2 large ripe bananas, mashed
3 eggs, whisked
3 tablespoons olive oil

Directions:
Preheat oven to 350 degrees. Line a muffin pan with paper liners and spritz with nonstick cooking spray, set aside. Whisk dry ingredients together in a large bowl and set aside. In another bowl, mash bananas. Add honey. Mix in eggs, oil, apple cider vinegar and vanilla. Mix wet ingredients into dry ingredients. Spoon batter into lined muffin pans until they are at least 3/4 full. Makes 12 large muffins. Bake for 18-25 minutes until a toothpick inserted in the middle comes out clean. Let cool on a wire rack. Store in airtight container in refrigerator. These are moist muffins.

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5 comments:

  1. These look good, and love the ideas for changing ingredients - great to have a recipe that can be easily modified (esp since I love all the flavors). I'm just about to start baking w/ almond flour and maybe coconut flour. Question - could another oil, like coconut or grapeseed, be used in place of olive oil? Thanks.

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  2. MJ - yes! You can definitely use another oil in place of the olive oil... it's just what I've had handy lately!

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  3. OK, Carrie. I'm going to give these a try. I have a bag of almond flour I've been wanting to try out, and your recipes have never failed me! I'll let you know what the "picky ones" think of these. If the recipe passes their taste-bud test than you've created another masterpiece worthy of anyone's breakfasts, lunches, and school snacks!

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  4. Thanks for solving my dilemma of what to do with the overripe bananas that have been languishing on my kitchen counter. I love the Peter Rabbit cup in the background too! It brings back wonderful memories.

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  5. I plan to try this out when I finish the Whole30. I have a couple of bananas hidden in the freezer. Whenever I buy ingredients for a specific recipe, I have to make it really quickly, which is not my norm, or GK decides he'd better use it up before it goes to waste. It's a running joke around here. I start looking for something only to find he's forced himself to eat it. So if I remember, I hide things.

    ReplyDelete

Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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