Moist, rich, and healthy banana gingerbread muffins with a nice amount of ginger and cinnamon spice. They make a great holiday breakfast, tea-time snack, or edible gift!
One of my favorite things to eat around the holidays is gingerbread-flavored anything. I love the warm spices, along with the deep, complex flavor of molasses.
I had a deliciously spicy slice of gingerbread loaf last week from a bakery in Manhattan, and it inspired me to create a gingerbread muffin recipe that had a good level of spice, and with the moistness of banana bread.
This muffin recipe is a marriage of gingerbread and banana bread; it's moist, spicy, easy, and very healthy. The deep complex flavor from molasses pairs so well with the warm spices and bananas (don't worry - the muffins don't taste like banana muffins!), and the whole-wheat flour adds a touch of nuttiness.
We use both sour cream and yogurt for added moisture and creaminess, bananas for their natural sweetness, and a healthy dose of fresh ginger to really make the flavor ginger-forward. Orange zest and candied ginger are added as the final festive touch to make these muffins unforgettable.
Be prepared for your house to smell like the holidays when you bake these beauties!
And for more festive ginger treats, try these Old Fashioned Ginger Snap Cookies!
Why This Recipe Works
Moist, rich, and spicy
A great way to use up your ripe bananas
Quick, easy, and healthy
No special equipment needed
Makes a great holiday gift
Don't overmix. Overmixing your muffin batter can lead to tough and chewy muffins, and we want light, fluffy, and airy. When adding your dry ingredients, stir just until combined.
Use unsulphured molasses, not blackstrap molasses. Unsulphured molasses is the finest quality, and is the type that most grocery stores carry.
How to freeze: Wrap your completely cooled muffins individually in foil and place in a freezer bag. Muffins can be stored in the freezer for up to 3 months.
Use ripe bananas. In this recipe, we use bananas to provide natural sweetness as well as moisture. Therefore, we want to use bananas that are quite ripe.
Add ½ cup of chopped and toasted nuts of your choice to add nuttiness and crunch. Walnuts or pecans would taste great in this recipe.
Step 1. Preheat oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray or butter. In a small bowl, whisk the olive oil with the molasses.
Step 2. In a mixing bowl, whisk the eggs, mashed bananas, sour cream, yogurt, milk, ginger, vanilla extract, and orange zest. Add the olive oil and molasses.
Step 3. Add the flours, baking soda, salt, and dry spices. Stir a few times until just combined. Scoop into muffin tin and place a piece of candied ginger on top of each muffin.
Step 4.Bake for 17-20 minutes (if making mini muffins, bake for 10-12 minutes) or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.
Frequently Asked Questions
Sure! You can substitute 1 flax egg for the egg, and use any dairy-free/plant-based alternatives for the yogurt, sour cream, and milk.
I have not tested this recipe using gluten-free flour, but you should be able to swap gluten-free flour 1:1 without a hitch. If you try it, please let me know how they turn out!
Store them in an airtight container in the refrigerator for up to 4 days.
Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.
Banana Gingerbread Muffins Recipe
- ½ cup extra-virgin olive oil
- ⅓ cup unsulphured molasses
- 1 egg
- 2 ripe bananas, mashed
- ¼ cup sour cream
- ¼ cup Greek yogurt
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 Tablespoon fresh ginger (sub 1 ½ teaspoon ground ginger)
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 ½ teaspoons cinnamon
- ¼ teaspoon cloves
- candied ginger, roughly chopped (optional)
- Preheat the oven to 375 degrees. Grease a muffin tin with nonstick cooking spray or butter. In a small bowl, whisk the olive oil with the molasses.
- In a mixing bowl, whisk the eggs, mashed bananas, sour cream, yogurt, milk, ginger, vanilla extract, and orange zest. Add the olive oil and molasses.
- Add the flours, baking soda, salt, and dry spices. Stir a few times until just combined. Scoop into a mini-muffin tin and place a piece of candied ginger on top of each muffin.
- Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.