Ginger Banana Muffins.
While she and her siblings were enjoying them, she nonchalantly told me, “We decided that you were gonna get sick from these, because you put banana in them.” (Yes, I’m a little banana-intolerant. Sigh.)
Such gratitude. Thankfully, since our foray with the GAPS Diet, I’ve been handling bananas just fine and can enjoy these along with the rest of my family.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Ginger Banana Muffins
Free from gluten, dairy, eggs, and refined sugar.
- 3 medium over-ripe bananas
- 1/2 cup applesauce
- 1/4 cup coconut milk (I like to make my own)
- 2 tablespoons honey
- 1 tablespoon vanilla (I like to make my own)
- 1 1/2 cups sorghum flour
- 1/2 cup arrowroot powder
- 1/4 cup flax meal
- 2 teaspoon baking soda
- 1/2 teaspoon xanthan or 1 teaspoon guar gum
- 2 teaspoons cinnamon
- 1-2 teaspoons ginger (depending on how ginger-y you like things)
- 1/2 teaspoon kosher salt
Preheat oven to 350 and grease a muffin tin.
In a large bowl, mash bananas.
Stir in applesauce, coconut milk, honey, and vanilla.
In separate bowl, whisk together remaining ingredients.
Slowly stir dry ingredients into banana mixture.
Scoop 1/3 cupfuls of batter into prepared tins and bake for about 20 minutes, or until toothpick comes out clean.
Cool in the pan for a few minutes before removing and consuming.