Gingerbread banana muffins


Gingerbread banana muffins

After my ginger cookies became such a hit with friends and colleagues (and at home as well), I wanted to try my hands on muffins with ginger. The original plan was to make them with caramelized apples, but I switched to bananas at the last moment. I have other plans with the apples. Now there is a plethora of recipes online for pretty much any baked goodie you can think about. I found plenty of recipes gingerbread muffins. But what I saw was the proportions were varied, particularly the flour. Some asked for 3 cups, a few for 2 1/2 and some others just 2. Moreover, they all asked for milk and molasses to be added. I didn’t have either.

Gingerbread banana muffins

Gingerbread banana muffins

Gingerbread banana muffins

I basically used the recipe from life made simple as a base for mine. After tweaking it a lot to make it work for me, it did. Also, while we’re at it, please fill the muffin liners all the way up and not just 3/4th of the way. I like muffins to look like muffins and not cupcakes. A dusting of icing sugar + ginger powder + cinnamon powder to finish them off. Smells divine!

Gingerbread banana muffins


11 muffins (Yes, 11. Ideally 12, but since I filled the batter all the way up till the brim)

Prep time:

10 mins

Baking time:

20 mins


Granulated white sugar – 1/3 cup

Brown sugar – 1/2 cup packed

Date jaggery / molasses / melted jaggery – 1/3 cup

Vegetable oil – 1/2 cup

Vanilla – 1 tsp

Yoghurt – 1/2 cup

Egg – 1

Banana – 1 large or 1/2 cup mashed

Flour – 2 and 1/4 cup

Baking powder – 1 tsp

Baking soda – 1/2 tsp

Salt – 1/4 tsp

Ginger powder – 3 tsp

Ground nutmeg – 1 tsp (omit if you don’t have)

Cinnamon powder – 2 tsp

Ginger – 2 inch piece (grate and squeeze out juice)


Icing sugar + cinnamon powder + ginger powder


Preheat oven at 190 degrees C and line your muffin tray with liners.

In a bowl mix together flour, baking powder and soda, salt, cinnamon powder, ground nutmeg and ginger powder.

Mix all the other wet ingredients together including the juice from ginger.

Slowly fold the dry ingredients into the wet ones just till incorporated. Don’t worry about lumps, they’re good for the muffins.

Pour the batter into the liners up to the brim. Trust me it works. You want that beautiful muffin top (no, not on your belly).

Bake for 20 mins or till a toothpick comes out almost dry. A little crumb sticking to it is alright.

Dust them with a combination of icing sugar, cinnamon and ginger powder. You needn’t if you don’t want to.


You can replace yoghurt with milk (room temperature)

I baked the first batch at 200 degrees C for 10 mins and at 190 degrees C for another 10 mins. This batch had a crusty top unlike the second batch that I baked at 200 degrees C for 20 mins.

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