Sweet and soft ginger-spiced banana muffins made healthier with whole wheat flour, Greek yogurt and no oil or butter.
Gingerbread is one of my favorite flavors throughout the holidays and cold winter months! Whether it’s a slice of gingerbread, a gingerbread latte, gingerbread man cookies, or a decorated gingerbread house, I love the smell and taste the ginger combined with cinnamon and molasses creates. So sweet and simple with a little spice in every bite!
Ever since the coffee shop near my house brought back their gingerbread latte and gingerbread loaf for the Holiday season, I’ve been finding every excuse to swing by there for my gingerbread fix. It’s fabulous, but quite indulgent on both my waistline and my wallet.
So one morning when I woke up craving gingerbread, I decided to bake my own, but I baked it in muffin form and added bananas for extra moisture without any oil or butter.
You’d never believe how healthy these muffins really are by the way they taste. They’re soft and sweet with a little spice going on throughout. So so yummy!
They’re so simple to bake and as you’re baking them, your home will fill with the most delicious aroma bringing everyone to the kitchen anxiously waiting for the muffins to come out of the oven.
I’m so thrilled to have a healthier gingerbread option that I can bake during the holidays or year-round for that matter because why is the whole gingerbread craze only during the holidays?! Same with pumpkin. If you love it, why not make it year round?!
We love these muffins! They make for a great way to start the day or an afternoon snack to get you through that mid-day slump.
This recipe was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!
Gingerbread Banana Muffins
2-1/4 cups Gold Medal™ 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
1/2 cup nonfat milk
1/2 cup nonfat plain Greek yogurt
1/4 cup molasses
1 teaspoon vanilla
1 cup mashed banana (about 2 bananas)
- Preheat oven to 350°F. Grease a 12-cup muffin pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, ginger and cinnamon.
- In a separate bowl, whisk together the milk, yogurt, molasses and vanilla. Stir the wet ingredients into the dry ingredients until just combined. Fold in the mashed bananas until well distributed throughout the batter.
- Scoop batter into prepared muffin cups, filling each one almost full. Garnish the top of each muffin with a thin slice of banana, if desired. Bake for 15-20 minutes or until muffins have risen and a toothpick inserted in the center comes out clean. Let cool in pan 5 minutes before removing to a wire rack to cool completely.
Prep Time: 10 minutes
Baking Time: 15-20 minutes
Total Time (start to finish): 30 minutes