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Gingerbread Banana Muffins Recipe

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4 from 9 reviews

These Gingerbread Banana Muffins combine warm spices like ginger and cinnamon with the natural sweetness of ripe bananas and rich molasses for a moist, flavorful treat. Made with whole wheat flour and nonfat dairy for a healthier twist, these muffins are perfect for breakfast or an afternoon snack.

Ingredients

Dry Ingredients

  • 2 and 1/4 cups whole wheat flour
  • 1/4 cup light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ginger
  • 2 teaspoons cinnamon

Wet Ingredients

  • 1/2 cup nonfat milk
  • 1/2 cup nonfat plain Greek yogurt
  • 1/4 cup molasses
  • 1 teaspoon vanilla extract
  • 1 cup mashed banana (about 2 bananas)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan with nonstick cooking spray to prevent sticking and set it aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, light brown sugar, baking powder, baking soda, salt, ground ginger, and ground cinnamon until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the nonfat milk, nonfat plain Greek yogurt, molasses, and vanilla extract to create a smooth mixture.
  4. Mix Wet into Dry Ingredients: Stir the wet ingredient mixture into the bowl with the dry ingredients until just combined. Be careful not to overmix to keep the muffins light and tender.
  5. Fold in Bananas: Gently fold in the mashed bananas until they are evenly distributed throughout the batter.
  6. Fill Muffin Cups: Scoop the batter into the prepared muffin cups, filling each one almost full. Optionally, place a thin slice of banana on top of each muffin for garnish.
  7. Bake Muffins: Place the muffin pan in the preheated oven and bake for 15-20 minutes, or until the muffins have risen and a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

  • To test for doneness, insert a toothpick into the center of a muffin; it should come out clean or with just a few crumbs.
  • For extra flavor, try adding a pinch of nutmeg or cloves to the dry ingredients.
  • Use ripe bananas for the best natural sweetness and moist texture.
  • These muffins freeze well. Store in an airtight container or freezer bag for up to 3 months.
  • If you prefer, substitute non-dairy milk and yogurt to make this recipe dairy-free.

Find it online: https://recipeplenty.com/gingerbread-banana-muffins-recipe/