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Banana Spice Muffins

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These muffins are tender and flavorful, so you will not miss the fat and refined sugar found in regular muffins. There are a few yummy variations suggested for a little extra splurge when you need it. These muffins freeze very well too. They are made with naturally gluten free oat flour. These muffins are great for those who just feel better with out gluten in their system. Although oats naturally do not contain gluten, in many cases they may contain trace levels of gluten due to harvesting and processing. If you are allergic to gluten, make sure to purchase oat flour that is marked gluten free on the package. Or make your own using gluten free oats by following the tip above.

  • Author: Chimp Media
  • Yield: 16 muffins 1x
  • Category: Breakfast & Brunch, Snack
  • Cuisine: American

Ingredients

Scale
  • 2 1/2 cups oat flour or millet flour
  • 1 1/2 t baking powder
  • 3/4 t cardamom (ground)
  • 1 1/2 t cinnamon (ground)
  • 1 t nutmeg (ground)
  • 1/2 t cloves (ground)
  • 1/2 t Salt (fine)
  • 1/2 cup honey (raw)
  • 1/2 cup butter or coconut oil (softened)
  • 1/2 cup applesauce (unsweetened and organic)
  • 2 cups ripe bananas (mashed)
  • 2 eggs
  • 1/2 cup chopped pecans or shredded coconut ((optional))
  • 1 cup semi sweet or bittersweet chocolate chips ((optional))

Instructions

  1. Line muffin tins with paper muffin/cup cake cups and set aside. Preheat oven to 375℉.
  2. In a large mixing bowl, measure all of the dry ingredients except the chocolate chips, nuts and coconut and set aside
  3. In the bowl of an electric mixer add the softened butter or coconut oil and the raw honey and mix until well creamed. Add the applesauce and mix until just combined. Add the bananas and mix until just combined. Add one egg at a time, scraping down the bowl after each egg is mixed in. Remove the bowl from the mixer and add all of the dry ingredients at once. Fold gently by hand using a large rubber spatula. (If you are making chocolate chip banana muffins, add the chocolate chips to the batter and fold in until evenly distributed throughout the batter.)
  4. Using an ice cream scoop with a trigger, distribute the batter evenly into the lined muffin tins. Top muffins with chopped pecans or shredded coconut, if desired. Bake 375℉ for approximately 20 min. Or until the muffins spring back when gently touched in the center.
  5. When baked, remove muffin tins from the oven and cool for approximately 5 min in the muffin tin then gently transfer the muffins to a cooling rack until completely cool. Enjoy!
  6. Store cooled muffins for up to one week in an airtight container or freeze for up to 3 months.

Find it online: https://eatingenchanted.com/banana-spice-muffins/