Banana Gingerbread Muffins
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!
Servings: 18 muffins
Calories: 286kcal
Ingredients
For the muffins
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 5 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 3 ripe bananas mashed
- 8 tablespoon unsalted butter melted
- 2 eggs
- 1 teaspoon vanilla extact
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ⅓ cup molasses
For the crumb topping
- 8 tablespoon unsalted butter melted
- 1 ½ cups all-purpose flour
- ½ cup brown sugar packed
- 2 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
Instructions
To make the muffins
- Preheat the oven to 350 degrees F. Spray two muffin tins with cooking spray; set aside.
- In a medium-sized bowl, whisk the flour, salt, ginger, cinnamon, cloves, allspice, nutmeg, baking powder, and baking soda together. Set aside.
- In another medium-sized bowl, combine the bananas, butter, eggs, vanilla extract, granulated sugar, brown sugar, and molasses.
- Add the dry ingredients to the wet and mix until just combined.
- Scoop the batter into the prepared muffin tins, filling them approximately ¾ of the way full.
To make the crumb topping
- Toss all ingredients together with a fork until crumbly.
- Top the muffin batter with the crumb topping, dividing it evenly between each of the muffins.
- Bake the muffins for 20 minutes, or until a toothpick, when inserted into the center of a muffin, comes out clean.
Nutrition
Serving: 1 | Calories: 286kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 239mg | Fiber: 2g | Sugar: 23g