Meal Type: Breakfast, Brunch, Snacks
Diet Type: Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegetarian
Cooking Time: Under 30 minutes
Diet Type: Gluten free, Grain free, Low FODMAP, Phase 1 Semi Restricted, Phase 2 Reintroduce, Vegetarian
Cooking Time: Under 30 minutes
Prep: 30 mins
Cook: 30 mins
Yields: 10 Muffins
These banana muffins are the perfect mid-morning or lunchbox snack. They are deliciously moist and the chai spice means that they smell great too. You would never know they were part of a SIBO diet.
Imperial
Metric
Ingredients
- 4 free range eggs
- 2 bananas, mashed
- 2 tbs raw organic honey
- 3 tbs ghee or coconut oil, melted plus extra for greasing
- ½ cup coconut flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ½ tsp ground cloves
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 10 pecans
- Ghee to serve
Method
- Pre-heat your oven to 350F.
- Prepare a 12-cup muffin pan by greasing it with ghee or coconut oil or lining the tins with muffin cases. Set aside.
- In a food processor, mix the bananas and eggs until well combined and free from lumps. Blitz in the honey and melted ghee or coconut oil.
- Add in the coconut flour, spices, baking soda and baking powder and blitz until combined.
- Pour the batter into the prepared muffin tins. Place one pecan on the top of each muffin.
- Bake for 20–25 minutes. To test if the muffins are cooked, insert a skewer into the center of the muffin. If it comes away clean, they are cooked.
- Remove from the oven and allow to cool for a few minutes in the pan before removing and cooling on a wire rack.
- These are delicious served warm with some ghee spread over them.
- They can be stored in the refrigerator for a few days or kept in the freezer and re-heated when necessary.
- Note: Some people may not be able to tolerate bi carb soda and baking powder as these can be made from rice fl our. If uncertain, please consult your Practitioner.
To Serve
- These are delicious served warm with some ghee spread over them.
Note
- They can be stored in the refrigerator for a few days or kept in the freezer and re-heated when necessary.
- Some people may not be able to tolerate baking soda and baking powder as these can be made from rice flour. If uncertain, please consult your Practitioner.
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I just made these this morning!! My dad, who is probably the biggest health food critic on the planet, asked to try one. He said they were absolutely delicious! I gotta go get more coconut flour and honey, because I have a feeling these muffins are gonna be disappearing quickly. 😋
Made these this morning. Ended up with nine muffins because I was a bit generous when filling the muffin cups.
They are so good and cooked perfectly in 22 minutes on my oven. Will be making more and maybe try substituting pureed pumpkin for bananas. Likely will have to increase the honey for that one.
I just made them and they’re so yummy 😋 but I am not sure why they were rest in 10 minutes! And they burned a little on top? And so lucky I checked them when I smelled bit of burn.
Thank you so much Rebecca 🥰
Hi Freda
I’m so glad you saved them and they didn’t burn! I would say it’s just the subtle differences between our ovens that has affected the cooking time.
Rebecca
These are SO good. I’m making a double batch next time… they didn’t last long at all. YUMMO!
Yummiest muffins – I made mini ones and that yield was 24. Everyone I give one to comments on how delicious they are. Thank you Rebecca for a simple, delicious recipe that everyone likes.
So glad you liked them Sheila!
These sound delicious- I will definitely be trying them! I know it says yields 10 but how many are allowed per serving for phase 1 semi restricted?
Hi Becky
It’s one muffin per serve.
Rebecca