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5 from 1 vote
Banana Gingerbread Muffins on a Baking Sheet with Coffee Cup in the Background
Banana Gingerbread Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
33 mins
 

These vegan banana gingerbread muffins are moist, tender, just sweet enough, and bursting with crunchy pecans and rich dark chocolate chips.

Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Calories: 238 kcal
Author: Alissa
Ingredients
  • 2 overripe bananas
  • 1/4 cup organic brown sugar
  • 1/4 cup blackstrap molasses
  • 1 teaspoon vanilla extract
  • 1/4 cup unflavored unsweetened soy or almond milk
  • 1/3 cup coconut oil, melted
  • 2 cups spelt or whole wheat pastry flour (could sub all-purpose)
  • 1 1/2 teaspoons powdered ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup pecan pieces
  • 12-24 pecan halves (optional)
  • 3/4 cup vegan chocolate chips (optional)
Instructions
  1. Preheat oven to 350° and line a 12 cup muffin tin with papers.

  2. In a large mixing bowl, mash the bananas well with potato masher or fork. Add the brown sugar, molasses and vanilla. Stir to blend. Add the milk and coconut oil. Stir to blend.

  3. In a separate small mixing bowl, stir together the flour, ginger, cinnamon, cloves, baking soda, and salt.

  4. Add the dry ingredients to the wet mixture. Stir just until blended, being careful not to overmix. Fold in the pecan pieces and chocolate chips, if using.

  5. Divide the batter among muffin cups. Optionally, top each muffin with 1 or 2 pecan halves.

  6. Bake for about 20 minutes, or until the tops spring back when lightly touched.

  7. Transfer the tin to cooling rack and allow the muffins to cool completely before removing from cups.

Nutrition Facts
Banana Gingerbread Muffins
Amount Per Serving
Calories 238 Calories from Fat 96
% Daily Value*
Fat 10.7g16%
Saturated Fat 6.8g34%
Sodium 208mg9%
Potassium 221mg6%
Carbohydrates 34.6g12%
Fiber 1.6g6%
Sugar 13.5g15%
Protein 3.4g7%
Calcium 20mg2%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.