This gingerbread muffin recipe starts out loosely-based on a one-bowl dark chocolate banana muffin, but deviates a bit, incorporating deeply-flavored molasses and loads of cinnamon and ginger in lieu of the cocoa. The result is a moist, flavorful muffin that beams with holiday spice, a hint of orange, and makes a hearty winter breakfast treat.

You can also add some chocolate chips to the batter to make the mix that much more excessive and fabulous. Or, you can drench the muffin tops in a maple glaze for an even more indulgent sweet. For spices, you’ll need cinnamon, ginger, nutmeg, and cloves.

You can use all four of these to get that wonderful robust flavor that gingerbread has. You can usually find each of them in the bulk spice section of most well-stocked grocery stores.

And while we’re talking about the bulk section… you can sometimes find turbinado sugar there too. These muffins are at their very best fresh from the oven. They keep well though. I like to re-warm them a bit in the microwave. The scent of the spices is especially nice when they’re warm. Enjoy!


  • 1/2 cup (1 small/medium) very ripe banana, mashed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • zest of half an orange (optional)
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine-grain sea salt
  • 1/2 cup canola or vegetable oil
  • 1/3 cup molasses
  • 1/3 cup unsweetened almond milk (or sub 2% dairy milk)
  • 13 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/4 cups all-purpose flour


  1. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
  2. 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.
  3. Use a spatula to stir in the vanilla, orange zest, spices, and salt.
  4. Add the oil, molasses, and milk, stirring until completely combined between each addition. Add the sugars and stir to combine.
  5. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed. Do not overbeat.
  6. Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
  7. Bake for 10 minutes at 400 degrees F. Turn the oven temperature down to 375 degrees F., turn the muffin pan around, and bake for an additional 7-9 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean.
  8. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room temperature.