Banana Gingerbread Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Banana Gingerbread Muffins calories by ingredient
Introduction
Gluten free & Vegan Gluten free & VeganNumber of Servings: 12
Ingredients
-
2 overripe bananas, mashed
1cup brown sugar
1/4 cup blackstrap molasses
1 tsp. vanilla extract
3/4 cup unflavored unsweetened soy or almond milk
1/3 cup coconut oil, melted
2 cups gluten free flour
1 1/2 tsp. powdered ginger
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup pecan pieces
12-24 pecan halves (optional)
Directions
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