I can’t even describe the perfection of these muffins – you’ve got to try them!

Fluffy, moist, and perfectly sweet… the clove shines through so beautifully.

I highly recommend the mini muffins over doing full-sized muffins:  gluten-free baking responds much more effectively to small portion sizes cooked low and slow.

Makes 48 mini muffins or 24 regular muffins


  • 9 bananas, mashed
  • 1 cup plant milk + 1 tbsp apple cider vinegar
  • 2 tbsp avocado oil
  • 1 cup maple syrup
  • 1 cup almond flour
  • 3 cups brown rice flour
  • ¼ cup arrowroot flour
  • ¼ cup tapioca flour
  • ½ tsp xanthan gum
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground clove
  • ½ tsp ground allspice
  • coconut oil for greasing



1. Preheat oven to 325F and grease a 48-count mini muffin tray with coconut oil.

2. In a large bowl, mash the bananas and whisk them together with the milk + vinegar, oil, and maple syrup.

3. In a separate large bowl, whisk together all of the dry ingredients from almond flour to allspice.

4. Pour ⅓ of the dry mixture into the wet mixture and start to bring together with a silicon spatula or wooden spoon.  Once it’s mostly mixed, pour another ⅓ of the dry mixture in and continue folding and stirring together.  Pour the last ⅓ of the dry mixture in and mix until just thoroughly combined, with some small lumps.

5. Spoon about 2 tbsp of batter into each mini muffin cup (4 tbsp for regular size muffins).  Bake at 325 F for 40-45 minutes, or until firm on top and toothpick inserted comes out clean (50-55 minutes or more for regular size muffins).

6. Let cool for 5 minutes before transferring to a cooling rack.  Let cool for at least 30 minutes before eating – gluten free baked goods get firmer as they cool.