Get the recipe: Family-Favorite Healthy Gingerbread Banana Muffins
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!
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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