Gingerbread Banana Muffins

Sweet and soft Gingerbread 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. We already make fabulous gingerbread men cookies for the holidays, but we needed something for every day yumminess.

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!

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?!

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.

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.

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details)

Ingredients:

• Whole wheat flour
• Light brown sugar
• Baking powder
• Baking soda
• Salt
• Ground ginger
• Ground cinnamon
• Nonfat milk
• Nonfat plain Greek yogurt
• Molasses
• Pure vanilla extract
• Mashed bananas

Supplies:

• 12-cup muffin tin
• Nonstick cooking spray
• Large mixing bowl
• Whisk

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. 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.

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 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.

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,

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