Perfect gingerbread muffins, made healthy, grain-free and vegan with bananas and chickpea flour!
Oh, bananas. So convenient and delicious, but also so prone to morphing from lightly freckled perfection to mush in moments.
But that’s ok, because there is sweet splendor in such mushiness. And while you may be reading this and thinking you already have enough banana bread and banana muffin recipes to last a lifetime, I am confident you will still want to add these gingerbread banana muffins to your list.
Specifically, the top of your list!
While these are indeed banana muffins, they don’t taste like it. One bite and you know that these are gingerbread muffins, merely aided by (sweetness and moistness) bananas. Dark with molasses and redolent with spices, they are pretty darn sublime with my morning cup of joe, as a late afternoon pick-me-up, or a lightly sweet dessert.
They also happen to be:
*Grain-free (made with chickpea flour)
*Refined sugar free
*High in fiber
*Just 109 calories per filling muffin
One bowl is all you need to mix the batter.
Then it’s into lined muffin cups for a fast bake. Note that the cups will not be very full, just over halfway full. This will result in a perfect rise.
In roughly 15 minutes, a dozen gingerbread muffins are yours!
A wee warning: liners can be difficult to remove while the muffins are warm. Once completely cooled, they come off with ease. If you plan on eating these warm, a spritz of nonstick cooking spray in each liner, before filling with batter, aids the liner removal.
Happy baking everyone!
- 1 and ⅔ cups chickpea flour (sifted if especially lumpy)
- 2 and ½ teaspoons baking powder
- 2 teaspoons ground ginger
- 1 and ¼ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- ¼ teaspoon fine sea salt
- 1 cup mashed, very ripe bananas (about 2 medium-large)
- ⅓ cup nondairy milk (I used almond milk)
- 3 tablespoons vegetable oil of choice (I used avocado)
- 2 tablespoons dark molasses (see notes for options)
- Preheat oven to 350F.Line all 12 cups of a standard size muffin tin with paper or foil liners.
- In a large bowl, whisk the chickpea flour, baking powder, ginger, cinnamon, allspice, cloves, and salt.
- Add the bananas, milk, oil, and molasses to the bowl, stirring until completely blended.
- Divide batter evenly between prepared muffin cups (the batter will only fill the cups just over halfway full).
- Bake in the preheated oven for 13 to 16 minutes until risen, the centers are set, and a toothpick inserted near the center of each muffin comes out with only moist crumbs attached.
- Cool muffins in tin for 10 minute. Remove muffins from tin and serve warm or cool completely on a cooling rack.
Sweetener: An equal amount of maple syrup or honey (not vegan) can be used in place of the molasses. The muffins will not be as dark as with the molasses.