Breakfast

Gingerbread Banana Muffins

A holiday treat without the guilt! No flour or butter. These gingerbread banana muffins are made with oat flour, sweetened with molasses and honey, and perfectly spiced. No one will believe these are healthy! Tender, soft, and flavorful, these muffins are perfect with your favorite hot beverage on those chilly mornings.

A healthy-ish holiday treat? Yes, please! I mean, indulging without guilt is one of life’s simple pleasures, right? Bananas and coconut oil add incredible moisture, oat flour and flax seed add good for you fiber, and the molasses pack a punch in health benefits in every tablespoon.

It’s gingerbread season and I can’t get enough! All those spices and molasses making your house smell like Christmas time remind me of memories in the kitchen with my mom and grandma baking cookies and blaring the Christmas music.

Eat, Drink, And Be Healthy!

We all know this time of year brings all those tasty temptations. Parties, work, and social gatherings, it’s a challenge not to overindulge. But did you know the average person gains about one pound over the holiday season? I’m a nutrition nerd…lol I read up on this stuff.

Here’s a little food for thought…ahem. It’s not the weight you gain between Thanksgiving and New Year; it’s what you gain between New Year and Thanksgiving. I’ll leave that for you to chew on. Hee hee.

Anyways…I believe you can avoid the holiday aftermath with a little balance. For me, it’s stepping up my exercise game, nothing crazy, just moving more. And Increasing my water intake and eating more fruits and veggies. But mostly, I have to pick my battles with certain foods due to my inflammatory conditions.

Therefore, I often develop recipes that are cleaner and healthier. Most importantly, they have to taste delicious! And these muffins are all those. I hope you try them out and let me know what you think.

Cheers to healthy, happy holidays!

xx Teri

Ingredient Notes And Substitutions

Ingredients for gingerbread banana muffins

Oat flour ~ Store-bought or you can grind regular oats in a food processor; just make sure they are ground very fine. Oat flour gives these muffins a more delicate texture.

Molasses ~ Black strap or regular. An excellent sweetener replacement for refined sugar.

Honey ~ You can replace this with molasses for added health benefits and flavor.

Coconut oil ~ Crisco makes one that is odorless and flavorless if you’re not a fan. Or can be replaced with any neutral oil. Olive oil is not recommended.

Eggs ~ Add texture and structure.

Bananas ~ Natural sweetener

Flaxseed meal ~ added fiber, omega-3, and nutrients.

Cooked gingerbread banana muffins in pan

How To Make Gingerbread Banana Muffins

Preheat oven to 350 -degrees. Spray a muffin pan with non-stick cooking spray or line it with baking cups.

  1. In a medium bowl, combine oat flour, ginger, cinnamon, cloves, flaxseed, baking powder, baking soda, and salt. Whisk until thoroughly mixed. Set aside.
  2. In a large bowl, whisk together the eggs, yogurt, molasses, honey, coconut oil, vanilla, and mashed bananas.
  3. Using a hand mixer, slowly add the dry ingredients to the wet mixture until well combined. The batter will be thick.
  4. Add the batter to the prepared muffin pan using a spoon, filling 3/4 full, and bake 12 -16 minutes, or until a toothpick comes out clean. Remove from oven and cool in the pan. Dust with powdered sugar.

I have not swapped out or substituted ingredients for this recipe. Feel free to test it out with your own version and let me know how it goes. I love learning from others and how to make the unhealthy… healthy-er!

Why You’ll Love These Gingerbread Banana Muffins

  • First and foremost, They are healthy-er without tasting blah, boring, or flavorless. Second, they are loaded with healthy nutrients and fiber and are a great option for those who steer clear of fatty, sugary treats.
  • Anti-inflammatory foods. Oat flour, molasses, and flaxseed all have anti-inflammatory effects on the body. I have lived with inflammatory conditions all my life, so I’m always tweaking and developing recipes to help with that.
  • Make them ahead and freeze: Let cool completely and wrap each one in plastic wrap and store in an airtight container or bag.
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Gingerbread Banana Muffins


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  • Author: Teri
  • Total Time: 0 hours
  • Yield: 12 1x

Description

A holiday treat without the guilt! No flour or butter. These gingerbread banana muffins are made with oat flour, sweetened with molasses and honey, and perfectly spiced. No one will believe these are healthy! Tender, soft, and flavorful, these muffins are perfect for your favorite hot beverage on those chilly mornings.


Ingredients

Units Scale

Gingerbread Banana Muffins

  • 2 cups oat flour
  • 1 1/2 teaspoon ground ginger
  • 3/4 teaspoon ground cloves
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 ripe bananas, mashed
  • 2 eggs
  • 1 cup plain yogurt ( full fat or low fat, not fat-free)
  • 1/4 cup molasses
  • 1/4 cup honey
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla


Instructions

 

  1. Preheat oven to 350 degrees F, and spray a muffin tin with nonstick spray or line with baking cups.
  2. Combine oat flour, ginger, cinnamon, cloves, flaxseed, baking powder, baking soda, and salt in a medium bowl. Whisk until thoroughly mixed. Set aside.
  3. Whisk together the eggs, molasses, honey, coconut oil, yogurt, and mashed bananas in a large bowl.
  4. Using a hand mixer, slowly add the dry ingredients to the wet mixture until well combined. The batter will be thick.
  5. Add the batter to the prepared muffin pan using a spoon, filling 3/4 full, and bake 12 -16 minutes, or until a toothpick comes out clean. Remove from oven and cool in the pan. Dust with powdered sugar.

Notes

* the honey can be replaced with additional molasses for a more robust flavor, and sweetener substitute. 

  • Prep Time: 10 Minutes
  • Cook Time: 12-14
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

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