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Muffin sliced in half on a plate.
Janelle Carss

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. 😉
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Prep Time 15 minutes
Cook Time 27 minutes
Servings: 12 Muffins
Course: Breakfast, Dessert, Snack
Cuisine: Comfort Food
Ingredients Method Notes

Ingredients
  

  • 2 cups gluten-free all-purpose flour (use plain or whole wheat if not gluten-free)
  • 2.5 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ 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
  • ½ cup chopped pecans (or nut of choice)
  • 2 tbsp maple syrup

Method
 

  1. Preheat your oven to 350°F, and line a muffin tin with 12 parchment cups, or lightly coat in oil of choice.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Pop those in the oven on the middle rack and bake for 27 minutes, until the tops are golden and slightly crispy.
  7. Remove the muffins from the tin and transfer to a cooling rack. Serve warm and enjoy!

Notes

A quick FYI for you, if you’re wondering what the heck xanthan gum is, it’s a plant-based ingredient often used in gluten free baking. It acts as an emulsifier and a binder, and adds volume to gluten free baked goods. You can get away without using it but the end result might be a slightly more crumbly muffin.