TURMERIC GINGER BANANA MUFFINS
These ain’t your everyday average banana muffins! Say hello to Turmeric Ginger Banana Muffins!
Introducing a classic banana muffin with a little spicy, fragrant spin! These Turmeric Ginger Banana Muffins are vegan, and gluten and refined sugar-free! Fluffy, perfectly sweet and with a hint of crunchy pecans, this is the perfect recipe to use up the overripe bananas on your counter! And to add an anti-inflammatory punch to a yummy snack. 😉
INGREDIENTS HIGHLIGHTS
Using 12 easy, delicious, and affordable pantry items, these Turmeric Ginger Banana Muffins come together in a pinch.
- Gluten-Free All-Purpose Flour: For those who follow a gluten-free diet! If you’re not gluten-free, though, feel free to simply use plain or whole wheat flour, or a mix.
- Natural Sweetness: When very ripe with lots of brown spots on the peel, bananas add a burst of natural sweetness to our batter, as well as a touch of maple syrup and vanilla extract.
- Xanthan Gum: A plant-based ingredient often used in gluten free baking. This powder acts as an emulsifier and a binder, and adds volume to gluten free breads, cookies, cakes, and other baked goods.
- Ground Turmeric & Ginger: These fragrant, warming and flavourful spices not only add delicious spice to our muffins, but a glorious golden hue!
- Chopped Pecans: Adds a delicious, buttery crunch to a pillow-soft dough.
HOW TO MAKE TURMERIC GINGER BANANA MUFFINS
Sift, mix, bake, cool. This muffin recipe is uncomplicated and quick to whip up, and will make your house smell ah-mazing.
- Sift the dry ingredients (excluding the pecans) in a large bowl. In another large bowl, mash the banana and mix with the maple syrup, flax egg, vanilla extract, and melted coconut oil/vegan butter.
- Mix the wet ingredients into the dry, adding the pecans, until it forms into an airy batter.
- Scoop heaping 1/4 cups of batter into a lined or lightly oiled muffin tin, and top with additional chopped maple-drizzled pecans. You should get 12 large muffins.
- Bake for 27-30 minutes at 350ºF, until rounded and golden on top. Remove from tin and let cool on a cooling rack. Enjoy!
I’VE GOT SUNSHINE ON A CLOUDY DAY
There’s nothing not to love about these Turmeric Ginger Banana Muffins. Crispy muffin tops, and tender, fluffy and golden on the inside – which happens to burst with sweet, fragrant spice. If you’re feeling adventurous, trying adding some additional chai-inspired spices like cardamom, cinnamon, nutmeg or cloves for more warming, spiced goodness. I personally think any of those additions would taste incredible.
I’ve also used this recipe to make a loaf (was actually how I first made it!) and it turned out beautifully! If you’re feeling more like a slice than a muffin, here’s how to do just as easily.
- Repeat all steps above as normal, but instead, line a loaf pan with parchment paper.
- Fill with the batter, sprinkle chopped pecans on top, and bake for 60-65 minutes at 350ºF. The top should be crackly and golden, and an inserted toothpick should come out clean.
- Let rest in the pan for 10 minutes, then remove and let cool completely on a wire rack.
- Slice in 1” thick pieces, and serve toasted with vegan butter. Delicious!
WARM AND FUZZY
If you’ve made it this far into the blog post, you really are an exception human! Tried and loved this recipe? I’d be eternally grateful if you left a star-rating and review below!
If you’re looking for more warm and fuzzy goodness, you might love my Dark Chocolate Raspberry Scones or Apple Matcha Zucchini Muffins!
Lastly, if you made this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @SteamyVeganKitchen and use hashtag #SteamyVeganKitchen! I seriously love seeing what you’re cooking up!
Turmeric Ginger Banana Muffins
Ingredients
- 2 cups gluten-free all-purpose flour (use plain or whole wheat if not gluten-free)
- 2.5 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp xanthan gum
- 1 tsp turmeric powder
- 1 tsp ginger powder
- 3 tbsp melted coconut oil (or vegan butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- 2 flax eggs
- 4 overripe bananas
Optional Topping
- 1/2 cup chopped pecans (or nut of choice)
- 2 tbsp maple syrup
Instructions
- Preheat your oven to 350°F, and line a muffin tin with 12 parchment cups, or lightly coat in oil of choice.
- Either in a large mixing bowl or stand-mixer, sift together and whisk the flour, baking soda and powder, xanthan gum, salt, and spices and stir until well combined.
- In a separate mixing bowl, add your ripe bananas and mash with a fork or potato masher until wet-looking and shiny with just a few lumps remaining. Add the flax egg, maple syrup, melted vegan butter (or coconut oil) and vanilla extract and mix until the texture is uniform.
- Add the wet ingredients to the dry and using the paddle attachment for your mixer, or with a large wooden spoon, mix on the lowest speed until a light and fluffy batter begins to form, scraping the bottom and sides of the bowl as you go.
- Scoop heaping 1/4 cups of batter into each muffin cup, and top with optional maple pecan topping (mix chopped pecans in a small bowl with the maple syrup).
- Pop those in the oven on the middle rack and bake for 27 minutes, until the tops are golden and slightly crispy.
- Remove the muffins from the tin and transfer to a cooling rack. Serve warm and enjoy!
