These muffins are the perfect combination of fluffy banana bread and gingerbread! I used Raw Spice Bar for my gingerbread spice, but any will work in this recipe!
Raw Spice Bar is a monthly subscription of three different unique spice blends from delivered to your door! There are various recipe ideas that you can choose from, or you can come up with your own. If you’re a fan of culinary creations from around the world, you will love these!
- 2 medium/large ripe bananas
- 2 flax “eggs”
- 1/4 cup almond butter (or other nut/seed butter)
- 1/4 cup pure maple syrup or agave nectar
- 1 tsp vanilla extract
- 2 Tbsp ground flax seed
- 1 cup rolled oats
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 2 tsp German Gingerbread spice (or other gingerbread spice!)
Preheat oven to 375°.
Blend all ingredients in blender.
Pour into liners or muffin pan 2/3 full. *We use reusable silicone cupcake/muffins liners, they make it easy to pop out perfect muffins every time! No messing with oils to keep them from sticking in a muffin pan, and no waste from one time use cupcake liners!*
Bake for 20 minutes on 375, reduce temperature to 300° and bake for an additional 5 minutes.
Let cool & enjoy!