There was a time when I thought gluten-free was just a fad…

Yet, I was bloated and in pain 24/7… I guess I just didn’t want to believe that gluten (or any food…) could be the cause, I just loved my food so much!

But one day, something changed… I started learning more about the gut, food sensitivities and the like (If you’re keen to try going gluten-free and want to reduce any food sensitivities, we’ve created a 3-Day QuickStart Guide to help speed up this process for you. Get it here for FREE), and after a reality check… I decided to try a gluten-free diet.

Well… surprise surprise, I did feel better on a gluten-free diet.

It was hard for a while, I was so used to eating bread, pasta, crackers, etc

But I did eventually discover a new culinary world, and it’s been a wonderful journey 😉

And even though I actually can eat gluten now (because I spent time healing my gut…), most of the time I still choose to avoid it.

So if you are new to this journey, don’t despair, there is light at the end of the tunnel… like these delicious spicy banana muffins.





  • 4 free range eggs
  • 2 bananas, mashed
  • 2 tbs raw organic honey or maple syrup
  • 3 tbsp ghee or coconut oil, melted plus extra for greasing
  • ½ cup gluten free flour (I like to use a mix of banana flour, coconut flour, almond meal, and ground flax seeds. Optional – including 1 tbsp organic tapioca flour will give a softer result to your muffins)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ tsp ground cardamom
  • ½ tsp ground cloves
  • ½ teaspoon bicarb soda
  • ½ teaspoon baking powder (aluminium free)
  • ¼ teaspoon salt
  • Ghee or butter, to serve


** Notes: If you don’t have all of these spices in your cupboard, don’t worry! Use what you have, they will still taste great.



  1. Pre-heat your oven to 180℃ (350℉).
  2. Prepare a 12-cup muffin pan by greasing it with ghee or coconut oil or by lining the tins with muffin cases. Alternatively, make just one big cake. Set aside.
  3. In a food processor (or by hand), mix the bananas and eggs until well combined and free from lumps.
  4. Mix in the honey and melted ghee or coconut oil.
  5. Add in the flour, spices, bicarb soda and baking powder and mix until combined.
  6. Pour the batter into the prepared muffin tins or cake tin.
  7. Bake for 20–25 minutes.
  8. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they’re cooked.
  9. Remove from the oven and allow to cool for a few minutes in the pan before removing and cooling on a wire rack.


These are delicious served warm with some ghee or butter (if you tolerate dairy) spread over them.

They also freeze very well, so make double if you’d like to freeze some.


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