Molasses Apple Spice Banana Muffins

gluten free vegan paleo aip apple banana muffins cut open to see the good texture inside, even without eggs

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.

Course Breakfast, healthy dessert, Snack

Cuisine American

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

Prep Time 15

Cook Time 25

Total Time 40

Servings 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
3/4 cup apples diced, about 1 small apple
1/2 cup avocado oil or olive oil
1/2 cup coconut sugar maple sugar or evaporated cane juice
2 teaspoons molasses
1 cup tiger nut flour
2/3 cup cassava flour
spices: 1 teaspoon dried ginger , 1/4 teaspoon cardamom (use mace for AIP), 2 drops cloves EO or 1/8 teaspoon cloves powder
1-1/4 teaspoons baking soda
3/4 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