Get the recipe: Family-Favorite Healthy Gingerbread Banana Muffins
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.
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.
Did you make this recipe?
Tag @babyfoode on Instagram and hashtag it #babyfoode!