Banana Kombucha Muffins


What goes best with a bottle of kombucha? A nice warm fluffy kombucha muffin! HELLO GOOD BACTERIA! GET IN MY BELLY!
I originally created this recipe to be featured on the TrueBuch kombucha blog, but I just loved it so much I needed to share it on here as well! The addition of kombucha in these muffins makes them extremely moist and fluffy due to kombuchas natural carbonation. They also are refined sugar free, paleo, and gluten free. Basically these muffins are any health nut’s dream. Whether you are a kombucha fanatic or are just looking for something tasty to eat, these muffins I promise you will be your best friend.

Now let’s get to baking….


Banana Kombucha Muffins:
1 cup almond flour
1/4 cup coconut flour
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp pink Himalayan sea salt
2 eggs
1/2 cup Vanilla Chai Kombucha
1/3 cup almond milk
1 super ripe banana (mashed)
3 tsp maple syrup
Shredded coconut or nuts for topping (optional)

Preheat oven to 375° and line 8 muffin tins with non stick liners.
In a medium bowl combine the almond flour, coconut flour, spices, baking soda, baking powder and sea salt.
In a separate bowl mash the banana with a fork until it is smooth and no chunks remain. Measure and whisk in the remaining wet ingredients.
Pour the wet ingredients into the dry and whisk together so a smooth batter forms.
Using a large spoon scoop the batter into the muffin liners so they are about 3/4 of the way full. Optional to sprinkle with shredded coconut or nuts.
Bake in the oven for 20-25 minutes or until cooked through and browned on top.
Cool on a wire rack before storing in a airtight container in the fridge. Will store for 4-5 days and are best served warm with a nice bottle of kombucha!

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