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Last Updated on January 20, 2021 by laurenpacek

These Gingerbread Banana Muffins are spicy like gingerbread, but super moist thanks to the addition of bananas. These delicious muffins will convince you to not limit your consumption of gingerbread goodies to Christmastime!

Gingerbread flavors aren’t just for Christmastime!

Even though the Christmas season has come and gone, I don’t think that that’s any reason to not enjoy the warm spicy flavors of gingerbread. It’s still the middle of winter, after all.

And you know what? Even if it isn’t winter, I say you go ahead and make these muffins. They’re that good.

In creating the recipe for these muffins, I tinkered with the number of bananas, as well as various amounts of molasses and spices. I was looking for a muffin that had all of the moistness of a banana muffin without tasting too banana-y. If that makes sense. I also wanted the gingerbread flavor to be pretty prominent without being overbearing.

After three tries, I think I’ve ended up with a winner of a recipe. I hope that you agree.

What ingredients go into these muffins?

These muffins are moist (bananas), spicy like any good gingerbread should be, and have slightly sticky tops (thanks, molasses!). The crumb topping is sweet and keeps things interesting, texturally. Specifically, these muffins use…

• Flour: All-purpose, please. Nothing too fancy.
• Salt: I always use kosher salt for both my baking and cooking (and cocktails!).
• Gingerbread spices: Here, we’re using ground ginger, ground cinnamon, ground cloves, allspice, and nutmeg. Lots of warm, holiday-ish spices.
• Baking powder and baking soda: Gotta give these muffins a little lift, right?
• Bananas: Very ripe bananas work best here. Bananas help to keep these muffins super moist. 
• Butter and eggs: Unsalted butter and large eggs. Pretty standard stuff.
• Vanilla extract: Use the good stuff, please!
• Sugar: You’ll use both white granulated sugar and brown sugar in this recipe.
• Molasses: Molasses is key to achieving that gingerbread flavor!

Looking for other related recipes?

Need more gingerbread goodness in your life? Check out my Gingerbread Crinkle Cookies!

Or maybe you need more muffins? Of course you do. Try these Apple Oat Streusel Muffins and Gluten Free Muesli Muffins. You could also check out these Pumpkin Chocolate Chip Muffins and Double Chocolate Banana Walnut Muffins!

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Banana Gingerbread Muffins

Yield: 18 muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These Gingerbread Banana Muffins are spicy like gingerbread, but super moist thanks to the addition of bananas. These delicious muffins will convince you to not limit your consumption of gingerbread goodies to Christmastime!

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Ingredients

For the muffins

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 5 tsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/2 tsp ground nutmeg
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3 ripe bananas, mashed
• 8 tbs unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extact
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup molasses

For the crumb topping

• 8 tbs unsalted butter, melted
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar, packed
• 2 tsp ground cinnamon
• 1/4 tsp kosher salt

Instructions

To make the muffins

1. Preheat the oven to 350 degrees F. Spray two muffin tins with cooking spray; set aside.
2. In a medium-sized bowl, whisk the flour, salt, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, and baking soda together. Set aside.
3. In another medium-sized bowl, combine the bananas, butter, eggs, vanilla extract, granulated sugar, brown sugar, and molasses. 
4. Add the dry ingredients to the wet and mix until just combined.
5. Scoop the batter into the prepared muffin tins, filling them approximately 3/4 of the way full.

To make the crumb topping

1. Toss all ingredients together with a fork until crumbly.
2. Top the muffin batter with the crumb topping, dividing it evenly between each of the muffins.
3. Bake the muffins for 20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 48mgSodium: 239mgCarbohydrates: 44gFiber: 2gSugar: 23gProtein: 4g

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