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

Get the recipe: Healthy Gingerbread Muffins with Banana

5 stars (1 rating)
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
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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.
    Clear mixing bowl on a white counter with dry ingredients for muffins.
  • Stir: In a medium bowl, stir together the mashed banana, maple syrup, butter/oil, molasses, milk, eggs, and vanilla extract until well incorporated.
    Clear mixing bowl with mixed wet ingredients.
  • Combine: pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
    Clear mixing bowl with batter for healthy gingerbread muffins.
  • Fill Muffin Tin: Scoop the batter into the muffin tin 3/4 of the way full. Sprinkle on the turbinado sugar, if using.
    Silver muffin pan with gingerbread muffins with hands sprinkling sugar on top.
  • Bake: Place the muffin tin into the oven, and bake for 18-20 minutes or until just golden brown.
    Silver muffin pan with baked gingerbread muffins on a white countertop.
  • Eat: Let cool for 5-10 minutes, and serve.
    Purple kids plate on a purple napkin with stacks of gingerbread muffins in purple wrappers.

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.

Equipment

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

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