The warm blend of ginger, nutmeg, cloves, and molasses in these Gingerbread Muffins with Banana will make your kitchen smell like pure holiday magic. Naturally sweetened and made with white whole wheat flour, these muffins are soft, fluffy, and just the right amount of sweet. My kids request them on repeat all season long – and honestly, I don’t mind one bit. They’ve officially earned a spot in our holiday breakfast rotation!

small wire rack with gingerbread muffins in purple wrappers on a purple napkins on a white countertop.

Healthy Gingerbread Muffins

Looking for a quick holiday muffin the whole family will love?

Then, I’ve got you!

When I think of the holidays, gingerbread is always the first flavor that comes to mind. Whether it’s sipping a gingerbread latte, decorating a house, or baking cookies, that mix of warm spices – ginger, nutmeg, cloves, and cinnamon – just makes everything feel merry.

These Gingerbread Muffins with Banana pack all those cozy flavors into one easy recipe. They’re made with white whole wheat flour, mashed banana, a drizzle of maple syrup, molasses, and a generous pinch of those classic spices. Right before baking, I like to sprinkle the muffins with a little turbinado sugar on top for a sweet, crunchy finish that makes them feel extra special.

My kids love theirs warm for breakfast with a hard-boiled egg on the side. I pop them into lunchboxes with yogurt, berries, and cheese for an easy school lunch. And me? I usually eat one in the car with a jumbo coffee while trying to get everyone out the door on time.

#MyMomHack: Make a double batch of these muffins and freeze half—you’ll thank yourself later. Once they’re cool, pop them into a freezer bag, and on busy mornings, just microwave one for 20–30 seconds. Instant cozy breakfast, no holiday stress required.

Purple kids plate on a purple napkin with stacks of gingerbread muffins in purple wrappers.

Let’s Get Baking

Clear mixing bowl on a white counter with dry ingredients for muffins.
In a large bowl, whisk together the dry ingredients.
Clear mixing bowl with mixed wet ingredients.
In a medium bowl, stir together the wet ingredients.
Clear mixing bowl with batter for healthy gingerbread muffins.
Combine the dry and wet ingredients. Mix until just combined, do not overmix.
Silver muffin pan with gingerbread muffins with hands sprinkling sugar on top.
Fill the muffin cups 3/4 the way full and sprinkle with turbinado sugar (optional)
Silver muffin pan with baked gingerbread muffins on a white countertop.
Bake for 18 minutes, or until just golden.

Toppings

These cozy gingerbread muffins are perfect as is, but if you want to experiment with adding some toppings, here are several of our favorites to try.

  • chopped walnuts
  • chopped pecans
  • chocolate chips
  • raisins
  • dried cranberries
  • diced apples
Purple plate with a stack of healthy gingerbread, with a hand holding a cut in half muffin.

Expert Tips

  • Do No Overmix: I can’t stress this point enough – do not over mix the muffin batter, if you do they won’t rise in the oven and will become dense and hard. The dry ingredients should be just combined with the wet ingredients.
  • Let Cool: let the muffins cool for about 10 minutes before enjoying them and let them cool completely before storing.
  • No Sticking: make sure you generously grease the mini muffin molds or use mini muffin liners so that the muffins don’t stick to the pan.
small wire rack with gingerbread muffins in purple wrappers on a purple napkins on a white countertop.

Get the recipe: Family-Favorite Healthy Gingerbread Banana Muffins

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The warm blend of ginger, nutmeg, cloves, and molasses in these Gingerbread Muffins with Banana will make your kitchen smell like pure holiday magic. Naturally sweetened and made with white whole wheat flour, these muffins are soft, fluffy, and just the right amount of sweet. My kids request them on repeat all season long—and honestly, I don’t mind one bit. They’ve officially earned a spot in our holiday breakfast rotation!
Yield: 12 regular muffins
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Author: Michele Olivier
Course: Breakfast
Print Recipe Pin Recipe

Ingredients 

  • 1 3/4 cups white whole wheat flour (see flour notes)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp nutmeg
  • 1/3 cup mashed bananas, or applesauce
  • 1/3 cup melted butter, (see oil notes)
  • 1/3 cup maple syrup
  • 1/4 cup molasses
  • 2 large eggs
  • 1 tsp vanilla
  • 1/3 cup milk, dairy or any plant-based milk
  • 3 tbsp natural or turbinado sugar for topping (optional)

Instructions 

  • Prep: Preheat the oven to 350° F. Spray or line a muffin tin.
  • Whisk: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, cloves, and nutmeg.
  • Stir: In a medium bowl, stir together the mashed banana, maple syrup, butter/oil, molasses, milk, eggs, and vanilla extract until well incorporated.
  • Combine: pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle on the turbinado sugar, if using.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
  • Eat: Let cool for 5-10 minutes, and serve.

Notes

Age: 9+ months (without sugar topping)
Mini or Regular Size: you can make these muffins into mini or regular-size muffins, the only difference is the baking time. For mini muffins, bake for 10-12 minutes, for regular muffins, bake for 18-20 minutes. 
Storage: store in an air-tight container on the counter or fridge for up to 4 days or in the freezer for up to 2 months. 
Note on Flours: you can use all-purpose, white whole wheat flour, a mixture of 50/50 white and whole wheat flour, or gluten-free one-for-one flour. 
Oil/Butter: to make the muffins nice and moist. You can use coconut, avocado, vegetable, olive, or melted butter.
How to Store: Once the muffins have cooled completely, store them in an airtight container. They will keep on the counter for up to 4 days and in the fridge for up to a week.
How to Freeze: To freeze the muffins, place the muffins into a freezer zip-lock baggie or stasher bag and place in the freezer. They will keep for up to 3 months frozen. Thaw frozen muffins overnight in the fridge or gently warm them in the microwave.

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Medically reviewed and cowritten by Jamie Johnson, Registered Dietitian Nutritionist (RDN), and Lauren Braaten, Pediatric Occupational Therapist (OT).