Description
These AIP, paleo and vegan Banana Spice muffins made with cassava flour and coconut butter are soft and fluffy and 100% delicious.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes