AIP Banana Bread Muffins: A Delightful, Moist Treat
AIP Banana Bread Muffins: A Delightful, Moist Treat is a practical, flavor-forward aip banana bread muffins recipe with clear ingredients and step-by-step instructions. - Yield: 8 muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Storage: 2-3 days in sealed container (counter or fridge); freezes well.
Equipment
- blender
- skillet
- mixing bowl
Ingredients
- ¼ cup palm shortening
- 2 ripe medium-sized bananas
- ½ cup pumpkin puree
- 1 tsp pure vanilla extract
- ¼ cup maple syrup
- 1 cup cassava flour
- ¼ tsp powdered ginger
- ¼ tsp ground cloves
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp sea salt
- ½ tbsp apple cider vinegar
Instructions
- Preheat oven to 375°F and line a muffin pan with baking cups.
- In a large bowl, combine cassava flour, ginger, cloves, cinnamon, baking soda, and salt.
- In a food processor or high-powered blender, blend palm shortening, bananas, pumpkin puree, vanilla extract, and maple syrup until smooth.
- Add the wet mixture to the dry ingredients and stir to combine. The batter will be quite thick.
- Stir in apple cider vinegar.
- Scoop batter into muffin cups.
- Bake on the middle rack for 27-30 minutes.
- Cool in the pan for a few minutes, then transfer to a cooling rack to cool completely.
Notes
- Palm shortening is necessary for the desired cake-like texture; oil cannot be substituted.
- Maple syrup is key for texture and should not be substituted.
- Recipe is egg-free, coconut-free, dairy-free, grain-free, gluten-free, and AIP-compliant.
- Due to being egg-free, allow muffins to cool slightly in the pan before removing to prevent breaking.
- Reheat muffins before serving.
- Maple syrup is key for texture and should not be substituted.
- Recipe is egg-free, coconut-free, dairy-free, grain-free, gluten-free, and AIP-compliant.
- Due to being egg-free, allow muffins to cool slightly in the pan before removing to prevent breaking.
- Reheat muffins before serving.