These AIP, paleo and vegan Banana Spice muffins made with cassava flour and coconut butter are soft, fluffy and absolutely scrumptious.
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These AIP Banana Spice Muffins might just become your favourite banana baked goods. They have for me!
I would describe the texture of these muffins as a cross between banana-bread and a banana cake. They make an absolutely delicious addition to your breakfast and are also great as an afternoon snack with a cup of tea.
I made these muffins on a whim last week because I had ripe bananas and wanted a change from banana bread. I’m so glad that I wrote down what I was doing the first time I made them because these were a huge success!
Here’s what you need for these AIP Banana Spice Muffins:
- Coconut butter: In this recipe, coconut butter both helps to bind the ingredients. You want to ensure it’s soft, but not completely melted (think of the texture of a thick nut butter).
- Palm shortening: palm shortening helps create that desirable cake-like texture. Coconut oil will not work the same in this recipe.
- Cassava Flour: Cassava flour lends a neutral taste to these muffins and I wouldn’t recommend any other substitutions.
- Maple syrup: This adds a wonderful light sweetness to the muffins and some additional moisture. I really love the natural sweetness bananas provide in baked goods, though. Oftentimes, like in my banana bread recipe, I’ll exclude added sugars. altogether. If you’re avoiding added sugars (even unrefined AIP-approved ones), feel free to omit the maple syrup. If your bananas are super ripe, you won’t miss it.
- Powdered Ginger, Ground Cloves and Cinnamon: the ultimate AIP-approved spice mix.
This recipe makes 6 large muffins and they’re pretty satiating due to the use of the coconut butter. Feel free to double the recipe if you’d like a full dozen, but know that they’re quite filling!
If you loved these Banana Spice Muffins I would appreciate it if you would give it a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP muffins? How about:Print
These AIP, paleo and vegan Banana Spice muffins made with cassava flour and coconut butter are soft and fluffy and 100% delicious.
- Preheat oven to 375F and line muffin pan with baking cups.
- In a large bowl, mix cassava flour, powdered ginger, cloves, cinnamon, baking soda and salt.
- To a food processor or high powered blender add bananas, shortening, coconut butter, vanilla and maple syrup and pulse/blend until smooth.
- Add blended mixture to bowl of dry ingredients and stir to combine. Mixture will be quite thick.
- Finally, stir in apple cider vinegar. Scoop batter into muffin pan.
- Bake for 15 minutes in the middle rack of your oven.
- As with all AIP baked goods that are egg free, allow to cool for a few minutes before removing from muffin pan, and then transfer to a cooling rack to cool further before eating.
Keywords: banana, banana spice muffins, AIP, paleo, vegan