Banana Ginger Muffins Recipe
Light and fluffy banana ginger muffins are flavored with molasses, ginger, and cinnamon to create the perfect marriage of gingerbread and banana bread. Sour cream and yogurt are added for moisture and creaminess, and fresh ginger gives them a bit of a zing. Orange zest and candied ginger are added as the final touch to make these muffins unforgettable.
Servings: 12 muffins
Calories: 221kcal
Equipment
- muffin tin
- large bowl
- cookie scoop or large spoon
Ingredients
- ½ cup extra-virgin olive oil
- ⅓ cup unsulphured molasses
- 1 egg, room temperature
- 2 ripe bananas, mashed
- ¼ cup sour cream, room temperature
- ¼ cup Greek yogurt, room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 ½ cups all purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 Tablespoon ground cinnamon
- 2 teaspoons ground ginger
- ½ teaspoon ground cloves
- granulated sugar, for sprinkling (optional)
Instructions
- 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.
- In a large 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.
- Add the flours, baking soda, salt, cinnamon, ginger, and cloves. Stir a few times until just combined. Using a cookie scoop or large spoon, scoop into prepared muffin tin and sprinkle a pinch of granulated sugar on top of each muffin.
- 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.
Notes
- 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.
- 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.
- 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.
- Recipe inspired by Pinch of Yum.
Nutrition
Calories: 221kcal | Carbohydrates: 32g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 250mg | Potassium: 298mg | Fiber: 2g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg