Marie-Claire-Bourgeois-Bananapple-Muffins

Bananapple Muffins with Spices

Makes 14-16
Prep Time: 20 min.
Cooking Time: 18-20 min.

Category A

  • 1 ripe banana, mashed with a fork
  • 4 eggs, lightly beaten
  • 1 tsp vanilla
  • 2 tbsp maple syrup
  • 1/3 cup water
  • 1 apple, finely grated

Category C – 1/4 cup melted coconut oil

Category B

  • 2 cup ground almond meal
  • ¼ cup ground flaxseeds
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp Celtic salt
  • Preheat the oven to 350°F. Prepare a muffin tin by lining the holes with paper muffin cups. Or lightly grease the tin with melted coconut oil.
  • In a large mixing bowl, combine the A ingredients.
  • In a smaller bowl, whisk the dry B ingredients together.
  • Pour the melted oil (C) in the wet banana mixture and whisk together.
  • Pour half the dry ingredients into the wet ingredients; mix with a wooden spoon. Add the rest of the dry ingredients and mix until combined.
  • Fill each muffin hole ¾ of the way to the top, leaving room for expansion. Dust a little ground cinnamon on top of muffins. Bake 18-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Serve while hot

Marie-Claire-Bourgeois-Bananapple-Muffins

Variations:

  • Instead of an apple, you can use a ripe pear.
  • You can create a different spice combination.
  • Finely chopped candied ginger and raisins are great with the apple.