Combine warm spices with sweet bananas to make these soft, fluffy Gingerbread Banana Muffins—perfect for the holiday season and easy to prepare.
These muffins are packed with cozy flavor and come together quickly. They stay tender, rise nicely, and don’t require an electric mixer—just simple tools and straightforward steps.
Ingredients Notes
Full recipe measurements are in the recipe card below. The notes here point out the most important ingredients and why they matter.
- All-purpose flour – the base for the muffin structure.
- Bananas – use 2 large (or 3 medium) ripe bananas for natural sweetness and moisture.
- Brown sugar – dark brown sugar adds depth and molasses flavor, though light brown sugar will work if needed.
- Cornstarch – helps create a tender, soft crumb.
- Eggs – use at room temperature for best mixing and rise.
- Oil – a neutral-flavored oil keeps the muffins moist; melted and cooled butter may be substituted but will slightly change the flavor.
- Molasses – gives the gingerbread notes their characteristic richness; avoid overly strong blackstrap molasses.
- Spices – cinnamon, cloves, nutmeg, allspice, and ginger combine for classic gingerbread flavor.
- Sour cream – adds moisture and keeps muffins soft for several days.
Step by step instructions
Below are clear steps to make these Gingerbread Banana Muffins. Use two 12-cup muffin tins (or one with extra capacity), muffin liners, two large mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line muffin tins with 16 liners and preheat the oven to 375°F (190°C). Mash the bananas in a large bowl.
Step 2 – Whisk wet ingredients. In a large bowl whisk together mashed bananas, oil, eggs, vanilla, sour cream, molasses, and brown sugar until well combined. Lumps from the bananas are fine.
Step 3 – Add dry ingredients. In a separate bowl whisk together flour, cornstarch, baking powder, baking soda, salt, and the spices. Add the dry mixture to the wet and fold gently with a spatula until just combined—stop when no flour streaks remain.
Step 4 – Scoop and top. Divide the batter evenly among the 16 liners; they should be almost or completely full. Use a cookie scooper to make this easier and cleaner. For the topping, combine 1 tablespoon white sugar with a pinch of cinnamon, nutmeg, allspice, and cloves, then sprinkle over the muffins before baking.
Step 5 – Bake. Bake at 375°F for 15–17 minutes, or until a toothpick inserted in the center comes out clean with no wet batter. Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Store muffins covered at room temperature for a few days or in an airtight container in the refrigerator for up to one week.
Expert Baking Tips
Simple tips to improve results every time.
- Do not over-mix. Over-mixing develops gluten and makes muffins tough. Fold until combined and stop when no flour streaks are visible.
- Use very ripe bananas. Brown-spotted bananas are sweeter and add more banana flavor and moisture.
- If using frozen bananas, drain excess liquid. Thawed bananas release water; strain off any extra liquid before measuring and mashing to avoid thinning the batter.
FAQ
Can I use frozen bananas?
Yes. Thaw and drain any excess liquid before mashing and measuring the bananas.
Can I omit the bananas?
No. Bananas are a primary ingredient in this recipe and contribute both flavor and moisture.
Where did you get the muffin liners?
The author purchased liners in-store, but any standard muffin liners will work.
Gingerbread Banana Muffins
Ania
Pin Recipe
Ingredients
For the muffins
- 1 1/4 cups bananas 3 medium or 2 large
- 1 cup dark brown sugar
- 1/2 cup oil
- 3 eggs room temperature
- 1/2 cup full fat sour cream
- 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
For the sprinkle
- 1 tbsp white sugar
- Pinch of cinnamon
- Pinch of allspice
- Pinch of cloves
- Pinch of nutmeg
Instructions
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Prep: Line muffin tins with 16 liners and set aside. Mash bananas in a large bowl.
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In a large bowl, whisk together the dry ingredients: 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, and 1/4 tsp allspice. Set aside.
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In another bowl, whisk mashed bananas with 1/2 cup oil, 3 eggs, 1/2 cup full fat sour cream, 1/4 cup molasses, 1 tbsp vanilla, and 1 cup dark brown sugar until blended.
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Fold the dry ingredients into the wet until just combined and no flour streaks remain. Be careful not to over-mix.
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Divide the batter evenly between 16 liners. Mix 1 tbsp white sugar with pinches of cinnamon, nutmeg, allspice, and cloves, then sprinkle on top of each muffin.
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Bake at 375°F for 15–17 minutes, or until a toothpick inserted in the center comes out clean. Let cool and store as noted above.
Equipment
Nutrition