I’m quite aware that it’s only October BUT, did you know that gingerbread isn’t really only a “holiday season” baked good? My future daughter-in-law absolutely loves the flavours in gingerbread. In fact, I made gingerbread cookies this summer just because she had a craving for them!
Gingerbread is SOOOO GOOD….let’s move on.
This easy recipe for bakery style gingerbread muffins is filled with the comforting spices of cinnamon, ginger, cloves and nutmeg. The addition of ripe bananas made them super de duper moist and delicious.
The smells that waft into my nostrils from the oven while the muffins are baking is beyond intoxicating. This stems from the combination of the warm spices and molasses and is way better than anything you can imagine. Best part? These muffins taste as good as they smell. Trust me on this one. You are going to want to grab a muffin, and cozy up with your favourite warm drink. A perfect snack or breakfast treat.
- 2 small/medium very ripe bananas, mashed
- 1 extra large egg
- 1 tsp pure vanilla extract
- 1½ tsps ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- ½ cup vegetable oil, I used canola
- ⅓ cup fancy molasses -this is what I use for baking
- ⅓ cup unsweetened coconut or nut milk
- ⅓ cup granulated white sugar
- ⅓ cup packed dark brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1¼ cups whole wheat flour, spooned and levelled
- 1 cup all purpose flour, spooned and levelled
- Preheat the oven to 425F.. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, spices and salt.
- Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed.
- Use a cookie scoop to divide the batter evenly between the muffin cups, about ¾ full.
- Bake for 5 minutes at 425F. Turn the oven temperature down to 350F, turn the muffin pan around, and bake for an additional 8-9 minutes until the muffin tops are set and a cake tester inserted into the centre of the muffins comes out fairly clean with a few crumbs stuck to it.
- Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely.
- NOTE: I made these in big paper baking cups and yielded 6-7 very large muffins. So 425F for 5 minutes and 350F for 21-25 minutes (30 minutes in total).