Banana Vanilla Spice Muffins

Ingredients:

• 2 Eggs
• ⅓ Cup Milk of choice (unsweetened coconut milk or unsweetened almond milk)
• 2 small bananas mashed ( I use a fork to mash)
• Cup Sweetener of choice:¼ Organic pure maple syrup or for low carb use 1 teaspoon liquid stevia
• 1 teaspoon Ground Vanilla Bean I grind mine in magic bullet or coffee grinder or (could sub with 1 teaspoon organic gluten free vanilla extract).
• 2 teaspoon Orange Peel zest ( use a micro plane, or fine grater).
• 2 tablespoon Coconut Oil melted
• ⅓ Cup Coconut Flour sifted,
• ½ teaspoon ground cinnamon.
• ¼ teaspoon ground ginger.
• ¼ teaspoon ground Cardamom * can be omitted if can't be found., or could sub with ¼ teaspoon garam masala
• ⅛ teaspoon ground cloves.
• ⅛ teaspoon Nutmeg.
• ½ teaspoon Baking soda + 1 teaspoon Apple Cider Vinegar mixed in a separate pinch bowl.

Instructions:

1. Preheat oven to 400 F, and line a muffin pan with paper cups, or grease it.
2. Add to large mixing bowl: 2 eggs, mashed bananas, milk of choice, maple syrup (for paleo), or stevia for low carb option, Coconut oil and Orange peel zest.
3. Stir together well.
4. Add to the mixing bowl: vanilla, cinnamon, ginger, cardamom, ground cloves, and nutmeg.
5. Stir spices in well.
6. Sift the ⅓ cup coconut flour into the mixing bowl and stir thoroughly.
7. In separate pinch bowl mix the ½ teaspoon baking soda with the 1 teaspoon apple cider vinegar, and stir ( it will be very fizzy ).
8. Add baking soda - vinegar mixture to the banana -coconut flour mixture and stir together thoroughly.
9. spoon batter into muffin pan cups ⅔ full.
10. Bake for 15 minutes to 18 minutes ( check at 15) until center is firm and lightly browned on top.
11. cool and serve.

Recipe Notes

The Nutritional Data for the Low Carb (Stevia) version: Yield: 12, Serving Size; 1 muffin,  Cal: 74, Carbs: 5 g Net Carbs: 3 g, Fiber: 2 g, protein: 2 g, Sugar: 2 g