Name: Gingerbread Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
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; 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)

Sweet and soft Gingerbread Banana Muffins made healthier with whole wheat flour, Greek yogurt and no oil or butter.

A white serving plate stacked with gingerbread muffins that are garnished with a banana slice.

Healthy Gingerbread Muffins

You’d never believe how healthy these Gingerbread Banana Muffins really are by how delicious they taste. They’re tender and sweet with a little spice throughout. Made with whole wheat flour for staying power, they make for a great way to start the day or an afternoon snack to get you through that mid-day slump.

A white rimmed plate with a single gingerbread muffin with a bite taken out of it. There is a metal fork next to the muffin on the plate.

A Little Spice in Every Bite

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. Heck, I even added ginger to my gingerdoodle cookies, I love it so much. 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. Something for every day yumminess.

Simple to Bake

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?!

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.

Gingerbread banana muffins garnished with banana slices in a dark metal muffin pan.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

Whole wheat flour: provides structure and fiber. Whole wheat flour adds a heartier texture and more nutritional value over all-purpose white flour. You can sub white whole wheat flour for a lighter texture.
Light brown sugar: adds moisture and chewiness thanks to the molasses content, plus a richer, deeper sweetness. You can use dark brown sugar instead, but the flavor will be a bit richer.
Baking powder: leavening agent that makes the muffins rise and stay fluffy.
Baking soda: leavening agent that helps the muffins rise slightly and keeps them from being too dense.
Kosher salt: balances the sweetness and sharpens the overall flavor. Table salt will actually pack a saltier punch than Kosher salt so if you only have table salt, adjust accordingly.
Ground ginger: gives the muffins that classic gingerbread flavor.
Ground cinnamon: adds warmth and flavor that complements the banana and ginger so well.
Milk: adds moisture and binds ingredients. I use nonfat milk, but you can use your favorite.
Plain Greek yogurt: adds moisture, tang, and protein while helping with tenderness. You can use a whole milk or non-fat Greek yogurt.
Molasses: adds earthy sweetness and depth.
Pure vanilla extract: enhances the overall flavor and brings out the warmth in the spices.
Mashed banana: adds sweetness and moisture. The riper the bananas, the sweeter the muffins will be!

Supplies:

Ingredients for gingerbread banana muffins in small glass dishes on a white marble counter.

How to Make Gingerbread Banana Muffins

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.

Steps to make gingerbread banana muffins.

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.

A dark metal muffin tin filled with gingerbread banana muffin batter.

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.

A dark metal muffin tin filled with gingerbread banana muffins that are garnished with banana slices.

Storage

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to 5 days. Enjoy leftover banana muffins at room temperature or heat in the microwave for 10-15 seconds until warmed through.

To freeze, allow them to cool completely before wrapping individually in plastic wrap. Store in an airtight plastic container or plastic bag in the freezer for up to 3 months. Defrost frozen banana muffins in the refrigerator overnight or loosely covered at room temperature for a few hours.

11 gingerbread banana muffins on a gold toned cooling rack over a white surface.

More Marvelous Muffins

Sweet or savory, indulgent or healthy, discover your new favorite snack in my Marvelous Muffin Recipes!

Birthday breakfast mini muffins, strawberry streusel muffins, oatmeal chocolate chip greek yogurt muffins, pizza muffins.

If you make these Gingerbread Banana Muffins, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,