I love the flavors and texture of these banana gingerbread muffins! They are bursting with banana flavor, molasses and warm gingerbread spices. The molasses in the recipe gives these an irresistible texture.
This recipe is actually vegan and has no eggs, I make it with vegan butter or coconut oil but it can be made using butter too. It is a little denser (in a good way) than it would be with the added egg. The denseness only adds to it’s deliciousness because it really highlights the molasses texture.
What you need to make banana gingerbread muffins:
makes 18 muffins
- 1/2 cup butter or vegan butter
- 3 large bananas – the riper the better
- 1/4 cup molasses
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- pinch of ground cloves
- pinch of ground nutmeg
- 2 cups flour or gluten free baking mix
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons water
Instructions
- Preheat the oven to 350 F.
- Blend butter, bananas, molasses and sugar together until smooth.
- Add ground ginger, cinnamon, cloves and nutmeg and stir again.
- Add flour, salt and baking powder in another bowl and stir together.
- Add vinegar, vanilla and water to butter mixture along with flour mixture and blend batter until it is smooth.
- Pour into lined muffin tins and bake for 15-18 minutes.
Try these other muffins:
- Pumpkin Chocolate Chip Muffins RECIPE HERE
- Healthy Banana Honey Muffins RECIPE HERE
- Triple Berry Crumble Muffins RECIPE HERE
Banana Gingerbread Muffins
The delicious blend of gingerbread and banana in these muffins make for a really tasty muffin!
Servings: 18 Muffins
Ingredients
- 1/2 cup butter or vegan butter
- 3 large bananas – the riper the better
- 1/4 cup molasses
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- pinch of ground cloves
- pinch of ground nutmeg
- 2 cups flour
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 3 tablespoons water
Instructions
- Preheat the oven to 350 F.
- Blend butter, bananas, molasses and sugar together until smooth.
- Add ground ginger, cinnamon, cloves and nutmeg and stir again.
- Add flour, salt and baking powder in another bowl and stir together.
- Add vinegar, vanilla and water to butter mixture along with flour mixture and blend batter until it is smooth.
- Pour into lined muffin tins and bake for 15-18 minutes.