Banana Vanilla Spice Muffins are tender, naturally flavorful muffins made without grains, starches, nuts, or dairy. They are a lovely choice for breakfast, brunch, an afternoon snack, or a simple treat with tea or coffee. This recipe is paleo-friendly when made with pure maple syrup, and it also includes a low-carb option for anyone who prefers to use liquid stevia instead.
These grain-free banana muffins get their soft texture from mashed bananas, eggs, coconut flour, and a small amount of melted coconut oil. The warm blend of vanilla, cinnamon, ginger, cardamom, cloves, nutmeg, and orange zest gives the muffins a cozy bakery-style aroma without needing frosting or extra toppings. They are sweet enough on their own, especially when the bananas are ripe.
I tested this recipe two ways: one batch with organic pure maple syrup and another batch with liquid stevia for the low-carb version. Both versions turned out delicious. The maple syrup version has a more classic muffin sweetness, while the stevia version keeps the carbs lower. Even picky eaters can enjoy these muffins because the spices are warm and balanced rather than overpowering.
Do not be intimidated by the spice list. Most of the spices are common pantry staples, and if you cannot find cardamom, you may omit it or use the suggested substitute. The orange zest brightens the flavor and pairs beautifully with banana and vanilla. For best results, sift the coconut flour before adding it to the batter, since coconut flour can clump and absorbs moisture quickly.
Ingredients:
- 2 eggs
- ⅓ cup milk of choice, such as unsweetened coconut milk or unsweetened almond milk
- 2 small bananas, mashed with a fork
- ¼ cup organic pure maple syrup for the paleo version, or 1 teaspoon liquid stevia for the low-carb version
- 1 teaspoon ground vanilla bean, or 1 teaspoon organic gluten-free vanilla extract
- 2 teaspoons orange peel zest, grated with a microplane or fine grater
- 2 tablespoons coconut oil, melted
- ⅓ cup coconut flour, sifted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom, optional; if unavailable, substitute ¼ teaspoon garam masala or omit it
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ½ teaspoon baking soda mixed with 1 teaspoon apple cider vinegar in a separate small bowl
Instructions:
- Preheat the oven to 400°F. Line a muffin pan with paper liners or grease the muffin cups well.
- In a large mixing bowl, add the eggs, mashed bananas, milk of choice, maple syrup or liquid stevia, melted coconut oil, and orange zest.
- Stir the wet ingredients until well combined and the banana is evenly mixed through the batter.
- Add the vanilla, cinnamon, ginger, cardamom, ground cloves, and nutmeg to the bowl.
- Stir again until the spices are evenly distributed and the batter is fragrant.
- Sift the coconut flour into the mixing bowl, then stir thoroughly. Coconut flour absorbs liquid quickly, so mix until no dry pockets remain.
- In a separate small bowl, combine the baking soda and apple cider vinegar. Stir briefly; the mixture will become very fizzy.
- Add the baking soda and vinegar mixture to the banana coconut flour batter. Stir until fully incorporated.
- Spoon the batter into the prepared muffin cups, filling each cup about two-thirds full.
- Bake for 15 to 18 minutes, checking at 15 minutes. The muffins are done when the centers are firm and the tops are lightly browned.
- Allow the muffins to cool before serving.
Recipe Notes
Nutritional data for the low-carb stevia version: Yield: 12 muffins. Serving size: 1 muffin. Calories: 74. Carbs: 5 g. Net carbs: 3 g. Fiber: 2 g. Protein: 2 g. Sugar: 2 g.
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Banana Vanilla Spice Muffins
Stacey C
Ingredients
- 2 eggs
- ⅓ cup milk of choice, such as unsweetened coconut milk or unsweetened almond milk
- 2 small bananas, mashed
- ¼ cup organic pure maple syrup, or 1 teaspoon liquid stevia for the low-carb option
- 1 teaspoon ground vanilla bean, or 1 teaspoon organic gluten-free vanilla extract
- 2 teaspoons orange peel zest
- 2 tablespoons melted coconut oil
- ⅓ cup coconut flour, sifted
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom, optional
- ⅛ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ½ teaspoon baking soda mixed with 1 teaspoon apple cider vinegar
Instructions
- Preheat the oven to 400°F and prepare a muffin pan with liners or grease.
- Combine the eggs, mashed bananas, milk, sweetener, coconut oil, and orange zest in a large bowl.
- Stir until well mixed.
- Add the vanilla, cinnamon, ginger, cardamom, cloves, and nutmeg.
- Mix until the spices are evenly blended into the batter.
- Sift in the coconut flour and stir thoroughly.
- In a small bowl, mix the baking soda with the apple cider vinegar until fizzy.
- Add the fizzy mixture to the batter and stir well.
- Fill the muffin cups about two-thirds full.
- Bake for 15 to 18 minutes, or until the centers are firm and the tops are lightly browned.
- Cool before serving.
Notes
Nutrition
Carbohydrates: 5 g
Protein: 2 g
Fat: 5 g
Fiber: 2 g
Sugar: 2 g