Gluten-free banana bread spiced muffins

Your kid is going to love this muffin and, frankly, so will you. It is flavorful, moist and gluten-free. When my daughter got her hot little hands on it, she was thrilled. "It's a play dough you can eat!", she exclaimed, proceeding to mush and mash it with her little fingers. No doubt, it was that much more tasty after the mushy mashy session.

But play dough bonus aside, what I like about this muffin is the abundance of spices.

Kids palates need to be exposed to a variety of tastes from an early age - that's how they develop their taste buds to enjoy a variety of foods. This muffin is a perfect opportunity to do that.

Just about every kid loves bread. Sweet bread? Extra points! So you already have your foot in the door. At this point, whatever you add to your sweet bread that feels like play dough will be consumed 99% of the time.

That's when you add your nutmeg, cinnamon, allspice and ginger....and you are golden! If you don't have every spice separately on hand, you can use pumpkin spice or even just the nutmeg will work too.


Enjoy this muffin and try not to eat the entire batch. They are THAT good.


  • 1 1/2 cups gluten free flour mix (I used 3/4 cup rice flour and 3/4 cup chickpea flour)
  • 1 1/2 tsp xanthan gum (you can omit it if you buy a premixed gluten-free flour mix)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground ginger
  • 1 egg
  • 1/3-1/4 cup coconut oil, melted
  • 1/4-1/2 cup maple syrup (depending on how sweet you want them to be, sub with honey or any other sweetener of choice)
  • 2 large or 3 medium soft bananas, mashed
  • 3/4 cups of milk (any kind)

How you make them:

  1. Pre-heat the oven to 350F. Prepare the muffin pan either with light oil or with muffin liners.
  2. In a large bowl combine the first nine dry ingredients and mix well.
  3. In a separate bowl combine the last five wet ingredients.
  4. Add wet ingredients to the dry ingredients and mix well.
  5. Pour the muffin mixture into the muffin pan filling halfway and place into the oven for 15 min or until the toothpick comes out clean.
  6. Let cool for a few minutes if you can, butter them up with ghee or coconut oil for that extra gooeyness and dig in!