How to Make Banana Gingerbread Muffins

Light and fluffy banana gingerbread muffins are flavored with molasses, ginger, and cinnamon. Ready in less than 30 minutes, they make a delicious holiday breakfast, tea-time snack, or edible gift. 

– extra-virgin olive oil – unsulphured molasses – egg – ripe bananas – sour cream, Greek yogurt & milk – vanilla extract – grated orange zest – all purpose flour – whole wheat flour – baking soda & salt – ground cinnamon, ginger, and cloves

Recipe Ingredients

Preheat the oven to 375 degrees F. Grease a muffin tin with nonstick cooking spray or place cupcake liners in tin. In a small bowl, whisk the olive oil with the molasses.

Recipe Instructions

In a mixing bowl, whisk the eggs, mashed bananas, sour cream, yogurt, milk, vanilla extract, and orange zest. Add  the olive oil and molasses and stir until well combined.

Recipe Instructions

Add the flours, baking soda, salt, cinnamon, ginger, and cloves. Stir a few times until just combined. Scoop into prepared muffin tin and sprinkle a pinch of granulated sugar on top of each muffin.

Recipe Instructions

Bake for 17-20 minutes, until the tops are puffy and firm to the touch, or a toothpick inserted into the center comes out clean. Cool for a few minutes before serving.

Recipe Instructions

Storage: Place in an airtight container in the refrigerator for up to 4 days. Because they contain so much moisture, their shelf-life will not be as long if stored at room temperature.

Expert Tips


I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!