Banana Gingerbread Muffins
- Number of Servings: 12
Ingredients
2 overripe bananas, mashed1cup brown sugar1/4 cup blackstrap molasses1 tsp. vanilla extract3/4 cup unflavored unsweetened soy or almond milk1/3 cup coconut oil, melted2 cups gluten free flour1 1/2 tsp. powdered ginger1 tsp. ground cinnamon1/2 tsp. ground cloves1 1/2 tsp. baking soda1/4 tsp. salt1/2 cup pecan pieces12-24 pecan halves (optional)
Preheat oven to 350 deg.
Mix together bananas, brown sugar molasses, vanilla, non-dairy milk and coconut oil in a large bowl. In another bowl mix flour, spices, baking soda and salt. Add dry ingredients into the wet and mix until just combines. Fold pecan pieces into the batter and put into lines muffin tins. Place 1 or 2 pecan halves on the top of each muffin.
Bake for 25 minutes or until tops spring bake when touched. Cool on a rack.
Serving Size: 12 muffins
Mix together bananas, brown sugar molasses, vanilla, non-dairy milk and coconut oil in a large bowl. In another bowl mix flour, spices, baking soda and salt. Add dry ingredients into the wet and mix until just combines. Fold pecan pieces into the batter and put into lines muffin tins. Place 1 or 2 pecan halves on the top of each muffin.
Bake for 25 minutes or until tops spring bake when touched. Cool on a rack.
Serving Size: 12 muffins
Nutritional Info Amount Per Serving
- Calories: 218.9
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 222.5 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 3.4 g
- Protein: 3.0 g
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