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Gingerbread Banana Muffins

Gingerbread Banana Muffins

These Gingerbread Banana Muffins are buttery, fluffy, and moist and filled with cozy flavors of molasses, ginger, and cinnamon.

Author: Knead Some Sweets

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 17 minutes

Total Time: 37 minutes

Servings: 24 muffins

Calories: 123 kcal per serving

Ingredients

  • ½ cup - salted butter
  • ¾ cup - brown sugar
  • ¼ cup - molasses
  • 1 ¼ cups - ripe bananas
  • 2 - eggs
  • 1 tsp - vanilla extract
  • 1 ½ cups - all-purpose flour
  • 2 teaspoons - baking soda
  • 1 tsp - ground ginger
  • 1 tsp - ground cinnamon
  • coarse sugar

Instructions

  1. Preheat the oven to 400℉. Line two 12-count muffin tins with muffin liners or grease with non-stick cooking spray.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla.
  3. In another bowl, whisk together the flour, baking soda, ginger, and cinnamon. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.
  4. Evenly distribute the batter between the prepared pans, filling each cup or liner about half full. Top with a sprinkle of coarse sugar, if desired.
  5. Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!

Nutrition

Energy: 123 kcal | Total Fat: 4 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 26 mg | Total Carbs: 20 g | Fiber: 1 g | Sugars: 12 g | Proteins: 2 g | Sodium: 131 mg | Polyunsaturated: 0 g | Monounsaturated: 1 g

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