Gluten-Free Banana Muffins with Ginger and Cardamom

Last Updated on 11/03/2020

With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat!

These deliciously moist & fluffy muffins allow just the perfect subtly of the star flavors to shine through.

With no refined sugars or overt sweetness, these muffins make a great grab & go breakfast or afternoon accompaniment to tea…

Tips for making Gluten-Free Banana Cardamom Ginger Muffins:

• Due to the unique properties of coconut flour, it can not be replaced with another flour for comparable results.

• The honey in this recipe can be replaced with maple syrup or a sugar-free syrup like this one.

• You can replace the yogurt with applesauce for a dairy-free version of this recipe.

• If you do not have crystallized ginger, you can swap for 1 tablespoon of fresh grated ginger root.

• If you do not have whole cardamom pods, use one very well rounded 1/8 tsp of ground cardamom.

• You can store these muffins in an airtight container in the refrigerator for up to one week.

Other Gluten-Free Muffin Recipes you might enjoy:

Gluten-Free Buckwheat Flour Apple Muffins

Almond + Coconut Pumpkin Muffins (Gluten-Free)

Coconut Flour Power Breakfast Muffins (Gluten-Free, Refined Sugar-Free)

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Gluten-Free Banana Muffins

Easy, healthy, fluffy and delicious Gluten-Free Muffins with warm and comforting banana, ginger, and cardamom flavors.

5 from 1 vote

Print Pin Rate

Course: Breakfast, Sweets

Prep Time: 5 minutes

Cook Time: 30 minutes

Servings: 12 muffins

Author: Kristen Wood

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Ingredients

US CustomaryMetric

• 1 1/2 cups all purpose gluten free flour
• 4 tbs coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp whole cardamom I used the contents of 2 pods
• 1/4 tsp ground cloves
• 2 tbs crystallized ginger chopped (approx. 6 cubes, I used honey-crystallized ginger)
• 2 ripe bananas mashed
• 2 eggs beaten
• 2 tsp vanilla extract
• 1/3 cup honey
• 1/2 cup almond milk any milk will do
• 1/2 cup yogurt plain (I use Greek)

Instructions

• Preheat oven to 350°F. Grease a muffin tin (I used coconut oil), set aside.
• In a large mixing bowl, sift dry ingredients together.
• In another mixing bowl, combine your wet ingredients & mix well.
• Slowly stir your dry ingredients into your wet ingredients until uniformly combined.
• Pour into your greased muffin tin.
• Bake for 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Prepare a favorite beverage, and enjoy!

Nutrition

Serving: 1muffin | Calories: 132kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 188mg | Potassium: 101mg | Fiber: 3g | Sugar: 13g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Equipment

All Purpose Gluten-Free Flour

Muffin Tin

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