Gingerbread Banana Muffins

4.80 from 5 votes

These Gingerbread Banana Muffins are buttery, fluffy, and moist and filled with cozy flavors of molasses, ginger, and cinnamon.

Prep Time20

Cook Time17

Total Time37

Servings: muffins

Calories: 115kcal

Preheat the oven to 400℉. Line two 12-count muffin tins with muffin liners or grease with non-stick cooking spray.
In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla.
½ cup salted butter, melted, ¾ cup brown sugar, ¼ cup molasses, 1 ¼ cups mashed ripe bananas, 2 eggs, 1 teaspoon vanilla extract
In another bowl, whisk together the flour, baking soda, ginger, and cinnamon. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.
1 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon
Evenly distribute the batter between the prepared pans, filling each cup or liner about half full. Top with a sprinkle of coarse sugar, if desired.
optional: coarse sugar
Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!

If you do not have salted butter, you could use unsalted butter with ¼ teaspoon of salt added to the recipe.

Store fully cooled muffins covered at room temperature for up to 4 days or freeze in an airtight container for longer.