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AIP banana sultana muffins

Vegan • Gluten free • Dairy free • Egg free • Nut free

Light in texture, moist and full of flavour! These banana sultana muffins are my perfect muffin, they are naturally sweet and so easy to whip together. You would also never know they are grain free baking!

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For a little extra decadence I sprinkle coconut sugar and cinnamon on top before baking. These muffins work best with the bananas diced into small cubes rather than mashed.

AIP banana sultana muffins

Cook time : 25 minutes

Servings : 6 muffins


• 1/2 cup tigernut flour (sift for no clumps)

• 1/2 cup cassava flour

• 1/4 cup tapioca flour

• 1 tbsp coconut flour

• 1/2 tsp baking soda

• 1 tsp cinnamon

• 1/2 cup sultanas

• 1 medium banana, diced not mashed

• 1 tbsp maple syrup

• 1/2 cup olive oil

• 1 gelatin egg (1 tbsp gelatin sprinkled over 1/2 cup boiling water, lightly stir to dissolve. Sprinkle 1/3 tbsp gelatine powder, whisk until frothy.)

• 1 tsp coconut sugar

• 1 tsp cinnamon


  1. Preheat the oven to 180 fan bake.

  2. Combine dry baking ingredients in a large bowl.

  3. Add sultanas and diced bananas. Mix though until evenly distributed.

  4. Add olive oil and maple syrup, gently mix until all ingredients are slightly wet and like a dough.

  5. In a small cup sprinkle 1 tbsp gelatine over 1/2 cup hot water. Stir gently to dissolve. Add another 1/3 tbsp gelatine and then whisk until frothy.

  6. Immediately fold gelatine egg through the mixture until well combined.

  7. Fill 6 silicone muffin moulds with mixture.

  8. Sprinkle over coconut sugar and cinnamon. Bake in the middle of the oven for 25 minutes.



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