Apple-Spice Banana Muffins (Gluten-free, Vegan)

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Healthy Apple-Spice Banana Muffins are the perfect combination of ingredients to create a super moist muffin — that you’ll love so much you’ll want one everyday.

I love that this one-bowl muffin recipe is easy to make year round: Each fall and winter, take advantage of apples in season and lots of bananas lying around the house! In spring and summer, the recipe is still a great way to use up leftover bananas or mealy apples. Make something incredibly delicious — even out of fruit with brown spots! This recipe is also lovely during the winter holidays — with molasses and spices.

Gluten-free, this recipe is also Vegan, anti-inflammatory and low in vitamin A (VAD/Low vA).

Ingredients in Apple-Spice Banana Muffins

• banana (from 1 very large or 2 smaller bananas)
• sunbutter (or tahini, or preferred nut butter — examples and links in recipe)
• avocado oil, or coconut oil
• molasses, optional (omit for VAD)
• blanched almond flour
• sweet rice flour (link in recipe) — This ingredient is great to keep in your pantry for egg-free baking.
• arrowroot, or tapioca flour
• coconut sugar
• psyllium husk whole
• baking powder and baking soda
• quality salt — see link in the recipe for the best one
• spices: dried ginger powder, cardamom and dried cloves (or cloves EO)

How to make Apple-Spice Banana Muffins

1. Line muffin tin; set aside. Preheat oven to 325℉.
2. Smash bananas in large mixing bowl. Add seed or nut butter, apples, oil, coconut sugar and molasses.
3. Place remaining dry ingredients on top: almond flour, sweet rice flour, arrowroot, psyllium, spices, baking powder, baking soda and salt.
4. Stir together with spatula, or use a handheld mixer. The batter will be very thick.
5. Fill muffin tin. This recipe makes 6 jumbo muffins, or 8 to 10 smaller muffins.
6. Bake 25 minutes (or about 20 minutes for smaller muffins). Allow to cool on rack, then enjoy.
7. To store, place in sealed container on the counter for up to 2 days, or freeze for up to 3 months. To defrost, place at room temp for 2 hours, or overnight.

Variations on the recipe

• Leave the diced apples out for a Gingerbread Banana Muffin.
• Omit the molasses for a lighter muffin with fewer minerals (not everyone wants extra iron etc).
• Omit the molasses and spices for simpler plainer kid-friendly muffin that’s just Apple Banana.
• Make mini muffins, and bake for less time.

Print Recipe

5 from 1 vote

Healthy Apple-Spice Banana Muffins (Gluten-free, Vegan)

Apple-Spice Banana Muffins are the perfect combination of ingredients to create a super moist Gluten free Vegan muffin.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breakfast, Dessert, healthy dessert, Snack, Treat

Cuisine: American

Keyword: apple banana recipe, apple muffins, banana muffins, gluten free vegan, low vitamin A recipes

Servings: 6 jumbo muffins

Calories: 426kcal

Author: Megan

Cost: $4

Equipment

• large mixing bowl
• muffin tin , or two, if you want smaller muffins

Ingredients

• ½ cup banana 135 g, mashed very ripe, (from 1 very large or 2 smaller bananas)
• 1 cup apples diced, peel on is fine
• ½ cup sunbutter 130 g room temperature, (or tahini, or preferred nut butter: almond, pecan and macadamia nut butters are lowest in copper)
• 5 Tablespoons coconut sugar
• ¼ cup avocado oil or coconut oil, melted and cooled
• 2 teaspoons molasses optional (omit for VAD)
• ¼ cup + 2 Tablespoons blanched almond flour <-- (choose the organic one I link to or similar)
• ¼ cup + 2 Tablespoons sweet rice flour <-- (choose the organic one I link to or similar)
• 2 Tablespoons arrowroot or tapioca flour (choose the organic one I link to or similar)
• 2 Tablespoons psyllium husk whole <-- (choose the organic one I link to or similar)
• 2 teaspoons baking powder
• ¼ teaspoon baking soda sifted
• ¼ teaspoon quality salt <-- see link for best one
• spices: 1 teaspoon dried ginger , ¼ teaspoon cardamom, and ⅛ teaspoon dried cloves (or 1-2 drops cloves EO)

Instructions

• Line muffin tin; set aside. Preheat oven to 325℉.
• Smash bananas in large mixing bowl. Add seed or nut butter, apples, oil, coconut sugar and molasses.
• Place remaining dry ingredients on top: almond flour, sweet rice flour, arrowroot, psyllium, spices, baking powder, baking soda and salt.
• Stir together with spatula quickly (as batter will thicken as it sits), but without over-mixing. You can also use a handheld mixer. The batter will be very thick.
• Fill muffin tin. This recipe makes 6 jumbo muffins, or 8 to 10 smaller muffins.
• Bake 25 minutes (or about 20 minutes for smaller muffins). Allow to cool on rack, then enjoy.
• To store, place in sealed container on the counter for up to 2 days, or freeze for up to 3 months. To defrost, place at room temp for 2 hours, or overnight.

Nutrition

Calories: 426kcal | Carbohydrates: 40g | Protein: 8g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 301mg | Potassium: 129mg | Fiber: 5g | Sugar: 13g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 2mg

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