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Prep time

Cook time

Total time

Servings

10
How to make Ulu Hye's

Gingerbread Banana Muffins

Sweater season is here, and we can’t think of anything better than these Gingerbread Banana Muffins by @cleaneats_breakfasttreats to enjoy as the weather cools down. Featuring our Almond Mylk Base, ginger and plenty of heartwarming spices, this is best enjoyed straight out of the oven.

Ingredients

  • 3 bananas, mashed
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup plant-based milk (made using our Almond Mylk Base)
  • 1/2 cup sugar-free maple
  • 1/4 cup blackstrap molasses
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 2 1/2 tsp cinnamon
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/8 tsp ground nutmeg
  • 1 tsp baking powder
  • Pinch of salt
  • 2 cups Buckwheat Flour (or flour of choice)
  • Optional 1/2 cup raisins or crushed walnuts
  • 1/4 cup walnuts, chopped (topping)
  • 1/4 cup crystallized ginger, chopped (topping)

Steps

1

Preheat oven to 180°c
2

Lightly grease muffin pans
3

Whisk first 6 ingredients together in a bowl, set aside
4

In another bowl, combine the dry ingredients
5

Pour wet over dry, stir until just evenly mixed and place in the muffin pans
6

Sprinkle the combined toppings over the top of the muffins
7

Bake for 20 minutes or until a toothpick comes out clean when tested
8

Set aside to cool completely
9

Store in the fridge, these also freeze really well

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