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    Home » Recipes » Sweets

    Gluten-Free Banana Muffins with Ginger and Cardamom

    Published: Feb 18, 2016 · Modified: Aug 3, 2022 by Kristen Wood - This post may contain affiliate links.

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

     Banana-Ginger-Cardamom Muffins (Gluten-Free) - With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat! #muffins #breakfast #brunch #snack #baking #glutenfree #banana #ginger #cardamom #easy

    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...

     Banana-Ginger-Cardamom Muffins (Gluten-Free) - With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat! #muffins #breakfast #brunch #snack #baking #glutenfree #banana #ginger #cardamom #easy

     Banana-Ginger-Cardamom Muffins (Gluten-Free) - With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat! #muffins #breakfast #brunch #snack #baking #glutenfree #banana #ginger #cardamom #easy

    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.

     Banana-Ginger-Cardamom Muffins (Gluten-Free) - With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat! #muffins #breakfast #brunch #snack #baking #glutenfree #banana #ginger #cardamom #easy

    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)

     

     Banana-Ginger-Cardamom Muffins (Gluten-Free) - With a delicious blend of banana, ginger, and cardamom flavors, these Gluten-Free muffins make a great breakfast, grab & go snack or healthy treat! #muffins #breakfast #brunch #snack #baking #glutenfree #banana #ginger #cardamom #easy

    If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3

     

     

     

    a close up shot of a bite taken out of a gluten free banana muffin

    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 SaveSaved!
    Course: Breakfast, Sweets
    Cuisine: Gluten-Free
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Servings: 12 muffins
    Author: Kristen Wood

    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 use Greek)
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    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!

    Notes

    You might also like our October Produce Guide.
    You might like: Gluten-Free Vegan Blueberry Muffins.
    You might also like: 15 Best Applesauce Substitutes.

    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

    Recommended Products

    All Purpose Gluten-Free Flour
    Muffin Tin
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

    Learn more about me →

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