Gingerbread Banana Streusel Muffins

Incredible melt-in-your-mouth Gingerbread Banana Muffins! These are very fluffy muffins with a buttery streusel sprinkled on top before. These are perfect for the holiday season!

These muffins are absolutely incredible! They rise beautifully in the oven and have the perfect muffin top.

The pairing of banana with gingerbread is one I haven't made before, but the bananas give a very soft flavour and they compliment each other really well.

For more banana recipes, try One Banana Banana Bread, Two Banana Muffins, and Banana Brownies.

Jump to:

• Why this recipe works
• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
• Check out more recipes
• Gingerbread Banana Streusel Muffins

Why this recipe works

• Bananas – A great way to use up any leftover bananas lying on your counter!
• Easy to make – No electric mixer needed.
• Holiday - A simple muffin recipe for the holiday time.

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.
• Bananas – 2 large bananas are used. If using frozen bananas, thaw and drain any excess liquid before adding into the bowl.
• Brown sugar – I used dark brown sugar, but light brown sugar works as well!
• Butter - This is used for the streusel.
• Cornstarch – Used to enhance the texture.
• Eggs – Must be at room temperature before starting your bake.
• Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.
• Spices - I used cinnamon, cloves, nutmeg, allspice, and ginger. I recommend using all of them!
• Molasses - Molasses is a ingredient in these muffins. I used fancy molasses, avoid black striped molasses as it’s to strong.
• Sour cream – This stabilizes the muffins and brings out soo much texture.

Step by step instructions

Here is how to make and bake these Gingerbread Banana Streusel Muffins. You will need two 12 muffin tins, muffin liners, 2 large mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Line 2 muffin liners with 16 liners and set aside. If you need a recommendation, this is my favourite tin. Mash bananas in a large bowl.

Step 2 – Make the streusel. In a medium sized bowl, add flour, white sugar, brown sugar, cinnamon, cloves, ginger, and cold butter. Using your hands, mix this until crumbly and combined. Set aside while you make the muffin batter.

Step 3 – Whisk wet ingredients. In a large bowl, whisk mashed bananas, oil, eggs, vanilla, sour cream, molasses, and brown sugar. Whisk until well combined. There may be lumps from the bananas but that is okay.

Step 4 – Add in dry ingredients. Toss in flour, cinnamon, nutmeg, cloves, ginger, allspice, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined. Let the batter sit for 5 minutes for the flour to hydrate.

Step 5 – Scoop. Evenly divide the batter between 16 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle a generous amount of streusel on top.

Step 6 – Bake. Bake the muffins at 375°F for 15-17 minutes. The muffins are ready when a toothpick inserted comes out dry with no wet batter.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
• The riper the banana, the better. You want to use bananas that are brown, spotty, and super-ripe. This will give you that sweetness!
• Strain off excess liquid. As bananas thaw, they let out a lot of liquid. This must be strained and removed before using the thawed bananas. If you add the liquid, it will ruin the muffin batter. I recommend draining the excess liquid before mashing and measuring out your bananas.

FAQ

Can I use frozen bananas?

Yes! But you must strain the liquid out of the bananas. As bananas thaw, they let out a lot of liquid. Make sure there is no extra liquid before mashing and measuring out your bananas.

Do I have to add bananas?

Yes! This is one of the main ingredients in this recipe.

Do I have to make the streusel?

No! But it really brings a nice buttery muffin crunch to them when they bake up. If you don’t make the streusel, sprinkle some white sugar on top.

What do I do with leftover streusel?

Streusel freezes great! Just place any leftovers you may have in a ziplock bag and freeze until needed again. You do not need to thaw it to use it, once you are ready to use it, you can sprinkle it frozen on top of the muffin batter.

Check out more recipes

PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!