Gingerbread Banana Muffins

Gingerbread Banana Muffins.JPG

You guys, my Secret Santa got me the cutest silicon baking cups! In the perfect shade of green 💚! I couldn’t wait to break them in with these muffins. They turned out just how I wanted...dense, moist and with a little bite of ginger against the sweetness of banana bread. Sprinkled with a dusting of Paleo/AIP Powdered Sugar from my current obsession, the Paleo Cookie Exchange e-book! You can pick up your Paleo Cookie Exchange ebook at www.grassfedsalsa.com, www.flabstofitness.com and www.barefootprovisions.com!

•1/2 cup + 2 tbsp coconut oil (2 tbsp optional...add if you prefer more of a denser, loaf-like texture).
•1/2 cup honey
•2/3 cup Otto's Cassava flour
•1 tsp baking soda
•2/3 cup coconut flour
•2 tsp cinnamon
•1 tsp cloves
•4 tsp ground ginger (if you like more ginger, add by 1/4 tsp at a time).
•1 1/2- 1 3/4 large banana (depending on size), smashed
•8 Medjool Dates
•2 tbsp unsweetened apple sauce

  1. Preheat oven to 350*.
  2. Boil dates until soft, around 5 minutes. Remove pits.
  3. Combine all ingredients in a food processor and process until well mixed.
  4. Line a muffin tray with paper or silicone cups, and use a scoop batter into each, filling to near the top.
  5. Bake for 30-40 mnts, until golden brown.