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–+ servings

Gingerbread Banana Muffins

Ania
Combine warm spices with sweet bananas and you've got these soft and fluffy Gingerbread Banana Muffins! These are perfect for the holiday season!
5 from 3 votes

Ingredients
 
 

For the muffins

For the sprinkle

Instructions
 

  • 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.
  • 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 aside
    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
  • 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, 1/2 cup oil, 3 eggs, 1/2 cup full fat sour cream, 1/4 cup molasses, 1 tbsp vanilla, 1 cup dark brown sugar
  • 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. In a small cup, add in a pinch of cinnamon, nutmeg, allspice, cloves, and 1 tbsp of white sugar. Mix this together and then sprinkle on top of the muffins.
    1 tbsp white sugar, Pinch of cinnamon, Pinch of allspice, Pinch of cloves, Pinch of nutmeg
  • 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!