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Chai Spice Banana Muffins {Low-FODMAP, Gluten-Free, Gum-Free}
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Chai Spice Banana Muffins

Low-FODMAP, Gluten-Free, Gum-Free
Course Breakfast, Snack
Cuisine Indian
Keyword banana, gluten-free, gum-free, low-fodmap, muffins
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins

Ingredients

  • 1 3/4 cup Dianne's Gum-Free, Gluten-Free, Low-FODMAP Flour Blend (220 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 2 large bananas (about 1 cup mashed)
  • 2 large eggs, lightly beaten
  • 1/3 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup unsalted butter, melted

Cinnamon Sugar Topping

  • 1 tablespoon coarse-grain sugar (such as Bob's Red Mill Sparkling Sugar)
  • 1/4 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350 degrees F. Line or grease a standard 12-count muffin tin.
  • In a medium bowl, whisk together the flour blend, baking powder, salt and spices. Set aside.
  • In a large bowl, mash the bananas. Stir in the eggs, 1/3 cup sugar, brown sugar and melted butter. Add the flour and spice mixture to the banana mixture and stir until well combined.
  • Fill each muffin cup about 2/3 full with the batter. Combine the 1 tablespoon coarse-grain sugar with the 1/4 teaspoon cinnamon in a small bowl. Sprinkle each muffin with a little of the cinnamon sugar topping.
  • Bake in the preheated oven for 20 to 24 minutes, or until lightly browned and tops spring back when lightly touched.