Molasses Apple Spice Banana Muffins (Paleo, AIP, Gluten-free, Vegan, Coconut-free)

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These Molasses Apple Spice Banana Muffins are moist and delicious, with a well-risen (actually fluffy!) middle, despite being Grain-free, Vegan and Egg-free. This one-bowl recipe doesn’t need flax, psyllium or gelatin, even though it has no eggs. Enjoy for a variety of real food diets including: Gluten-free, Vegan, Paleo, AIP, dairy free, nut-free and coconut-free.

Ingredients in Molasses Apple Spice Banana Muffins

• bananas, about 4 medium
• diced apples, about 1 small apple is needed
• avocado oil or olive oil
• tiger nut flour
• coconut sugar, maple sugar or evaporated cane juice
• cassava flour
• molasses
• spices: dried ginger powder, cardamom (or mace for AIP) and cloves EO or cloves powder
• baking soda
• sea salt

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 apples, oil, sweetener of choice and molasses.
3. Place remaining dry ingredients on top: tiger nut flour, cassava flour, spices, baking soda and sea salt.
4. Stir together with spatula well, but without over-mixing.
5. Fill muffin tin. This recipe makes 6 jumbo muffins, or 8 to 10 smaller muffins.
6. Bake 20 to 25 minutes. 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.

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Molasses Apple Spice Banana Muffins

These Molasses Apple Spice Banana Muffins are moist and delicious, with a well-risen (actually fluffy!) middle, despite being Grain-free, Vegan and Egg-free. This one bowl recipe doesn't need flax, psyllium or gelatin, even though it has no eggs. Enjoy for a variety of real food diets including: Gluten-free, Vegan, Paleo, AIP, dairy free, nut-free and coconut-free.

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Breakfast, healthy dessert, Snack

Cuisine: American

Keyword: aip, apple muffins, banana muffins, gingerbread, gluten-free, healthy, molasses, paleo, spice

Servings: 8 muffins

Calories: 295kcal

Author: Megan

Cost: $3

Equipment

• large mixing bowl
• muffin tin or two muffin tins, depending on if you want 6 jumbo muffins or more smaller muffins

Ingredients

• 2 cups banana mashed ripe, about 4 medium
• ¾ cup apples diced, about 1 small apple
• ½ cup avocado oil or olive oil
• ½ cup coconut sugar maple sugar or evaporated cane juice
• 2 teaspoons molasses
• 1 cup tiger nut flour
• ⅔ cup cassava flour
• spices: 1 teaspoon dried ginger , ¼ teaspoon cardamom (use mace for AIP), 2 drops cloves EO or ⅛ teaspoon cloves powder
• 1-¼ teaspoons baking soda
• ¾ teaspoon sea salt

Instructions

• Line muffin tin; set aside. Preheat oven to 325℉.
• Smash bananas in large mixing bowl. Add apples, oil, sweetener of choice and molasses.
• Place remaining dry ingredients on top: tiger nut flour, cassava flour, spices, baking soda and sea salt.
• Stir together with spatula well, but without over-mixing. The batter will be thick.
• Fill muffin tin. This recipe makes 6 jumbo muffins, or 8 to 10 smaller muffins.
  
• Bake 20 to 25 minutes. 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: 295kcal | Carbohydrates: 39g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 84mg | Potassium: 287mg | Fiber: 13g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

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