Banana Gingerbread Muffins [Free of: Dairy, Gluten, Oil and Sugar]

Infuse your holiday season with warm banana gingerbread muffins straight from the oven. These moist little muffins are packed with health and are absolutely sensational! With no gluten, dairy, oil or even sugar you can "have your cake and eat it too!" These were created specifically for all of you this holiday season with an extra dose of love. I find it so appealing to have healthy treats around the house this time of year. Plus, sharing with others is really wonderful, I love hearing about how much they love them! These would be great to bring into the office as a surprise, for a holiday party or for your loved ones as a nice treat to enjoy through out the day. Our favorite is with a cup of coffee. My husband definitely approves of this recipe saying "mix 'em, bake 'em, sell 'em, ship 'em." 

These muffins are:

• Yummy!!
• Ginger-y
• Naturally sweetened with raisins
• Moist
• Fluffy
• Healthy
• Perfect for the Holidays!

Ingredients:

• 1 Cup Almond Flour
• 1/2 Tbsp. Baking Powder
• 1 tsp Ground Cinnamon
• 1 Tbsp. Ground Ginger
• 1/4 tsp Ground Cloves
• 1/2 Cup Cashew Milk (Coconut, or your favorite non-dairy)
• 1 Medium Banana, Pureed (1/2 Cup)
• 1 tsp Vanilla
• 1/2 Cup Chopped Pecans
• 1/2 Cup Raisins

Toppings:

• 1/8 Cup Puffed Amaranth
• 1/8 Cup Chopped Pecans

Peaceful Preparation:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Whisk the dry ingredients together in a small bowl. (Almond flour, baking powder, cinnamon, ginger and cloves.)
3. Puree the banana, whisk the wet ingredients together in a small bowl. (Dairy free milk, banana puree and vanilla.)
4. Combine the wet to dry, avoiding over mixing. Fold in the raisins and chopped pecans. 
5. Distribute into 6 cupcake liners. Top with chopped pecans and amaranth. Bake for 40 minutes, until a knife comes out clean. 

I hope you love this recipe!
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With love,
Christa