Description
These healthy banana gingerbread muffins are made with almond flour and only sweetened with bananas - no sugar added. They're moist and tender with a mild gingerbread flavor.
Ingredients
Scale
- 1 cup mashed ripe bananas (245g)
- 3 large eggs
- 1/4 cup avocado oil
- 1 Tbsp molasses
- 1 tsp vanilla extract
- 2 cups blanched almond flour (180g)
- 1/3 cup tapioca starch (42g)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350 degrees F. Line a muffin pan with 12 paper or silicone muffin liners.
- In a large mixing bowl, combine the wet muffin ingredients. This includes the mashed banana, eggs, avocado oil, molasses and vanilla.
- Add in the dry ingredients: almond flour, tapioca starch, cinnamon, ginger, nutmeg, clove, baking soda and salt. Whisk until well combined.
- Pour the batter into your lined muffin pan, filling each slot about 3/4 full.
- Place the muffins in your preheated oven and bake at 350 degrees for 25-30 minutes.
- After baking, let the muffins cool about 5 minutes in the pan, then transfer them to a wire cooling rack.
- Store in an airtight container in the fridge, up to one week. Or in a baggie in the freezer, up to one month.