• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Cook Eat Well
  • HOW TO STOCK YOUR PANTRY
    • Organic Grass Fed Meat Delivery
    • Save on Paleo & Keto Foods
  • Paleo Recipes
    • Favorites
    • Breakfast
      • Smoothies & Drinks
      • Breads & Muffins
      • Breakfast & Brunch
    • Lunch & Dinner
      • Main Dishes
      • Appetizers & Snacks
      • Soups
      • Salads
      • Side Dishes
    • Dessert
  • Keto Recipes
    • Easy Keto Recipes For Beginners
    • Keto Diet Food List
  • Healthy Living
    • Non-Toxic Cookware Swaps
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

Healthy Banana Gingerbread Muffins

Pin
Share
WhatsApp
Email

These healthy banana gingerbread muffins are filled with ginger and warm spices and sweetened with bananas and a little molasses. Bonus, this recipe is super easy. Just dump everything in the blender to mix it and pour it into the muffin pan!

Banana Gingerbread Muffins

What do you get when you combine banana bread and gingerbread? Deliciously healthy, sweet, and spicy banana gingerbread baked into perfect little muffins for the holidays!

This banana gingerbread is so good no one will know it’s secretly healthy. And unlike traditional gingerbread, it’s made without wheat flour, butter, or white sugar so it’s gluten-free, dairy-free, and refined sugar-free.

This post contains affiliate links. Read my disclosure for more info.

Here’s what you’ll need

This recipe is based on my easy banana blender muffins but with the added gingerbread flavors of blackstrap molasses, ginger, and warm spices.

Banana gingerbread muffins on plate with cranberries and rosemary

Here’s what you’ll need to make it:

  • eggs
  • bananas
  • coconut flour
  • coconut oil
  • baking soda
  • blackstrap molasses
  • ginger
  • cinnamon
  • allspice
  • sea salt

If you’re not familiar with blackstrap molasses, it is darker, less sweet, and has more nutritional value than regular molasses. This recipe uses a small amount just for flavor and color, the sweetness is provided by the bananas.

While ginger and cinnamon are the dominant spices, the allspice rounds out the gingerbread flavor. Although allspice is a single spice, not a blend, it has notes of clove, nutmeg, and other spices.

Then everything goes in the blender for a quick blitz. I use the whisk program on my high-power blender to make it even easier. Since all of the ingredients are soft, this recipe would probably work in a regular blender as well.

To keep the muffins from sticking, I recommend using these parchment baking cups or silicone baking cups.

Banana gingerbread in muffin pan

If you want to take these muffins over the top, try adding a lemon glaze. Just mix powdered sweeter, like this keto-friendly low carb powdered sugar substitute with a little fresh squeezed lemon juice to make the glaze. And drizzle it over the muffins before serving.

Try these muffins with a pumpkin spice latte or peppermint hot chocolate for a seasonal treat. They’re perfect for Christmas breakfast or New Year’s Day brunch.

More healthy holiday recipes

  • Paleo Cranberry Orange Muffins
  • Paleo Apple Muffins
  • Pumpkin Coconut Smoothie
  • Eggnog Protein Shake 
  • Peppermint Mocha Smoothie
Banana gingerbread muffins on plate with cranberries and rosemary
Print Recipe

Banana Gingerbread Muffins

These easy healthy banana gingerbread muffins are filled with warm spices and sweetened with bananas. Just dump everything in the blender!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Banana gingerbread, Gingerbread muffins
Diet: Dairy Free, Gluten Free, Low Carb, Vegetarian
Servings: 12 muffins
Calories: 139kcal
Author: Lisa Wells

Ingredients

  • 5 eggs
  • 3 ripe bananas
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/3 cup coconut oil melted
  • 2 tablespoons blackstrap molasses
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/8 teaspoon fine sea salt

Instructions

  • Preheat the oven to 350 degrees. Grease or line 12-cup muffin tin with parchment liners.
  • Add all ingredients to the blender in the order listed. Blend until the batter is completely combined.
  • Divide the batter into 12 muffin cups. Bake in preheated oven for about 25 minutes or until a toothpick inserted in the center comes out clean.

Equipment

Baking cups
Muffin pan
Blender

Nutrition

Calories: 139kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 108mg | Potassium: 188mg | Fiber: 3g | Sugar: 7g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

 

Healthy Banana Gingerbread Muffins
Pin
Share
WhatsApp
Email
BONUS DOWNLOAD: Click here to get a free printable paleo shopping list. FREE Printable Paleo Shopping List

You May Also Like

How to Make Zucchini Noodles
Easy Chocolate Pots de Creme You Can Make In The Blender
Instant Pot Spaghetti Squash

Filed Under: Breads & Muffins Tagged With: baking, coconut flour, dairy-free, gluten-free, grain-free, low carb Posted by: Lisa Wells Leave a Comment

Previous Post: « Bacon Honey Mustard Brussel Sprouts
Next Post: 20 Gluten Free Pancakes Recipes To Make Now »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!
I’m Lisa. Here you’ll find quick & easy healthy recipes –paleo, keto, gluten-free – plus simple tips for healthy living. Learn more →

Free Printable Shopping List

Popular Posts

Footer

Follow for more recipes + tips

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

© 2012–2021 Cook Eat Well, LLC. All rights reserved. | Disclosure | Privacy Policy | Copyright & Reprint Policy | Contact