Combine warm spices with sweet bananas and you've got these soft and fluffy Gingerbread Banana Muffins! They have a buttery streusel sprinkled on top before. These are perfect for the holiday season!

These muffins are the best. They are jam-packed with so many flavours and are really easy to put together!
They are soft, fluffy, rises beautifully, and comes together SO easily every. single. time.
For more banana recipes, try Strawberry Banana Bread Muffins, Condensed Milk Banana Bread Bars, and Banana Cinnamon Roll Cake.
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Why this recipe works
Bananas – A great way to use up any leftover bananas lying on your counter!
Easy to make – Everything gets mixed without an electric mixer and no rest time.
Muffins - A simple muffin recipe with no rest time and tastes bakery-style!
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.


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.

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Gingerbread Banana Streusel Muffins
Ingredients
For the muffins
- 1 1/4 cups bananas 3 medium or 2 large bananas
- 1 cup dark brown sugar
- 1/2 cup oil
- 3 eggs room temperature
- 1/2 cup full fat sour cream room temperature
- 1/4 cup molasses*
- 1 tbsp vanilla
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 1/2 tsp baking powder
- 1 tbsp cornstarch
- 1 1/2 tsp cinnamon
- 1/2 tsp cloves
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/2 tsp salt
For the streusel
- 3/4 cups all-purpose flour
- 1/4 cup white sugar
- 1/4 cup dark brown sugar
- 6 tbsp butter cold
- 1/4 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp ginger
Instructions
- Preheat the oven to 375℉. Line 2 muffin liners with 16 liners and set aside.
For the streusel
- In a small bowl, make the streusel. Combine flour, cinnamon, cloves, ginger, white sugar, brown sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cups all-purpose flour, 1/4 cup white sugar, 1/4 cup dark brown sugar, 6 tbsp butter, 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp ginger
For the muffins
- In a large bowl, add in flour, cinnamon, nutmeg, cloves, ginger, allspice, salt, cornstarch, baking powder, and baking soda. Using a spatula, mix until just completely combined. Set aside2 1/2 cups all-purpose flour, 1 tsp baking soda, 2 1/2 tsp baking powder, 1 tbsp cornstarch, 1 1/2 tsp cinnamon, 1/2 tsp cloves, 3/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/2 tsp salt
- In another 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.1 1/4 cups bananas, 1 cup dark brown sugar, 1/2 cup oil, 3 eggs, 1/2 cup full fat sour cream, 1/4 cup molasses*, 1 tbsp vanilla
- Combine the dry with the wet and using a spatula, gently fold until it's just combined and no flour streaks appear. Don't over-mix!
- 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 handful of streusel on top of each muffin
- 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!
Sheryl L Schuman says
Can I make these vegan?