The cozy combination of ginger, nutmeg, cloves and molasses in these Gingerbread Muffins with Banana will make your house smell and feel like you’ve walked into a holiday movie! Naturally sweetened and made with white whole wheat flour, these muffins are sure to be a seasonal family favorite.

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 that the whole family will love?

Then, I’ve got you!

When I think of the holidays, I always think of one of my favorite flavors – gingerbread! Whether it’s gingerbread lattes, making gingerbread cookies, or decorating gingerbread houses, the lovely combination of these sweet and simple spices just seems to put everyone in a good mood.

These Gingerbread Muffins are made with whole wheat flour, mashed bananas, a drizzle of maple syrup, molasses, and a big pinch of all the spices – cinnamon, ginger, cloves, nutmeg and vanilla. Then right before we pop them in the oven, we add a sprinkle of turbinado sugar which gives these muffins a sweet little crunch.

My kids loved having these muffins with a sliced hard-boiled egg for breakfast. I pack these muffins, yogurt, berries, and some sliced cheese into their school lunches. I usually scarf mine down in the car, along with my jumbo coffee, while I’m frantically trying to get my kids to school on time.

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

Ingredients

Make sure to read the recipe card below for full ingredients and instructions!

  • Flour: 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. 
  • Eggs: to bind all ingredients together
  • Butter: to make the muffins nice and moist. Melted butter is preferred but you can also use coconut, avocado, vegetable, or olive oil.
  • Bananas: use very ripe, spotted ones for added sweetness. You can also sub in plain yogurt or applesauce.
  • Maple syrup: real maple syrup
  • Milk: dairy or any plain plant-based milk
  • Molasses: this helps keep muffins soft and tasting like gingerbread
  • Spices: cinnamon, ginger, cloves, nutmeg, and vanilla
  • Baking Soda and Baking Powder
  • Salt
  • Turbinado Sugar (optional)

If you are looking for more easy and healthy muffin recipes for kids and toddlers, then be sure to check out my Blueberry Avocado Mini Muffins, Healthy Hidden Zucchini Muffins, these reader fave Spinach Muffins for Kids, or these delicious Healthy Blueberry Muffins. You can also find more recipes and information in my best-selling cookbook, Little Foodies: Recipes for Babies and Toddlers with Taste.

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

No ratings yet
The cozy combination of ginger, nutmeg, cloves and molasses in these Gingerbread Muffins with Banana will make your house smell and feel like you've walked into a holiday movie! Naturally sweetened and made with white whole wheat flour, these muffins are sure to be a seasonal family favorite.
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, or all-purpose, 50/50 whole wheat and white flour, unbleached flour or a gf blend
  • 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 plain yogurt or applesauce
  • 1/3 cup melted butter, or mild olive oil, vegetable oil, melted coconut oil, avocado oil
  • 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 (optional) for topping

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
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.

Equipment

Stackable Glass Bowl Set
Measuring Cups
dark gray 12 count muffin pan
Muffin Pan
Silicone Muffin Cups

Did you make this recipe?

Tag @babyfoode on Instagram and hashtag it #babyfoode!

Rate Recipe Pin Recipe

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