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Three AIP Banana Spice Muffins stacked on top each other on top a cooling rack

Banana Spice Muffins (AIP, paleo, vegan)

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5 from 25 reviews


These AIP, paleo and vegan Banana Spice muffins made with cassava flour and coconut butter are soft and fluffy and 100% delicious.


  • 1/4 cup palm shortening 
  • 2 ripe medium sized bananas 
  • 1/2 cup coconut butter (should be soft but not melted)
  • 1 tsp pure vanilla extract 
  • 1/4 cup maple syrup 
  • 1 cup cassava flour 
  • 1/4 tsp powdered ginger
  • 1/4 tsp ground cloves
  • 2 tsps cinnamon 
  • 1 tsp baking soda 
  • 1/2 tsp salt 
  • 1/2 TBSP apple cider vinegar 


  1. Preheat oven to 375F and line muffin pan with baking cups.
  2. In a large bowl, mix cassava flour, powdered ginger, cloves, cinnamon, baking soda and salt. 
  3. To a food processor or high powered blender add bananas, shortening, coconut butter, vanilla and maple syrup and pulse/blend until smooth.
  4. Add blended mixture to bowl of dry ingredients and stir to combine. Mixture will be quite thick. 
  5. Finally, stir in apple cider vinegar. Scoop batter into muffin pan.
  6. Bake for 15 minutes in the middle rack of your oven.
  7. 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. 
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes