Easy Banana Cardamom Ginger Muffins (Gluten-Free)

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Last Updated on 12/20/2019

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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Banana Ginger Cardamom Muffins (Gluten-Free)

by Kristen Wood | MOON and spoon and yum Feb-17-2016

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

Ingredients

• 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 used 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!

Details

Prep time:
0 hrs 5 mins

Cook time:
0 hrs 30 mins

Total time:
0 hrs 35 mins

Yield:
6 large muffins or 12 standard muffins | 1 large muffin:

Calories: 324
Fat: 8 g

Shop this recipe:

BOB’S RED MILL, Flour, Og2, Coconut, Pack of 4, Size 16 OZ, (Gluten Free Kosher 95%+ Organic)

Bob’S Red Mill

Bob’s Red Mill Gluten Free All-Purpose Baking Flour, 22-ounce (Pack of 4)

Bobs Red Mill

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