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.

Course Breakfast, Dessert, healthy dessert, Snack, Treat

Cuisine American

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

Prep Time 15

Cook Time 25

Total Time 40

Servings jumbo muffins

Calories 426kcal

Author Megan

Cost $4

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
1/4 cup avocado oil or coconut oil, melted and cooled
2 teaspoons molasses optional (omit for VAD)
1/4 cup + 2 Tablespoons blanched almond flour <-- (choose the organic one I link to or similar)
1/4 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
1/4 teaspoon baking soda sifted
1/4 teaspoon quality salt <-- see link for best one
spices: 1 teaspoon dried ginger , 1/4 teaspoon cardamom, and 1/8 teaspoon dried cloves (or 1-2 drops cloves EO)

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.