Anti-Inflammatory Banana Cinnamon Bran Muffins
These Banana Cinnamon Muffins are inspired by Ayurvedic principles: pairing turmeric with black pepper to enhance curcumin absorption for anti-inflammatory support. The ground flax and buckwheat flour, as well as the banana, means these contain a meaningful dose of fiber to support digestion, while cinnamon and a generous touch of salt round out the recipe's warming, digestion-friendly profile. The darkness of them reminded me of bran muffins, which I actually love and relieves my constipation when I am experiencing it. Top with almond butter, honey, or grass-fed better and you now have a beautiful, simple, and nourishing addition to your weekly baking rotation!!
Happy early FALL. 🖤🍂
Ingredients:
2 large ripe bananas, mashed
1 large pasture-raised egg
1/3 cup unsweetened almond milk
1/4 cup almond butter
1/2 cup (or less if you want them less sweet) of honey
1 cup buckwheat flour
3 tbsps tapioca flour
1/4 cup ground flaxseed
1 tsp baking soda
3/4 turmeric
Large pinch of black pepper
2 HEAPING tbsps cinnamon, or add 3 if you love cinnamon!
3/4 tsp salt
Recipe:
Preheat oven to 350°F and line an 8-10 cup muffin tin with liners or coat with butter or coconut oil.
Mash bananas until smooth; whisk in egg, almond milk, almond butter, and honey.
In the same bowl, slowly add in the buckwheat flour, tapioca flour, flax, baking soda, turmeric, cinnamon, black pepper, and salt — best to do one at a time as you use a fork or whisk to blend.
Fold dry ingredients into wet until just combined — batter should be thick and scoop-able, not pourable. Add a splash of almond milk if they are too thick.
Divide among muffin cups, filling about 3/4 full. This made 8 for me, but could make 8-10 depending on the size of your bananas and your almond butter.
Bake in the oven for 20-22 minutes, until golden and a toothpick comes out clean.
Cool in the tin 10 minutes, then transfer to a wire rack to cool completely.
Enjoy with tea, almond butter and honey to top it, and happy pooping. :)
Xx,
B 🖤