Fluffy Banana Turmeric Muffins w/ a Vanilla Cashew Frosting


These little fluffy bites of heaven made in a 24 mini cupcake pan are perfect for on-the-go snacking or as a quick energy boost. If you were confused what to do with your overripe bananas, here if your solution.

How to make


  • three very ripe bananas

  • quarter cup of almond or soy milk

  • two flax eggs (mix 6 tablespoons of ground flaxseed with 15 tablespoons of water and leave to sit for 5 minutes)

  • one heaped teaspoon of turmeric

  • one teaspoon of cinnamon

  • half a teaspoon of nutmeg

  • half a teaspoon of vanilla bean

  • two cups of your favourite gluten free flour (I use Bobs Red Mill)

  • half a cup of maple syrup or coconut sugar

  • four teaspoons baking powder


Line a 24 mini muffin tin with greaseproof paper or grease with a bit of coconut oil. Preheat the oven to 180C. Whisk wet ingredients in a mixing bowl until fully binded. Add the dry ingredients in and mix with a spatula. Once fully mixed, evenly spread mixture across all cases. Place in the oven and bake for 20 minutes, until a toothpick comes out clean. Leave to cool before placing in the fridge.

Georgina Holt