I’m back with a recipe! I’ve been in the kitchen tons the past couple weeks – trying out new recipes, tweaking some old ones. Basically just embracing my creative side. The kitchen is my happy place! I’m going to share these Banana Gingerbread Muffins with you today. They are so deliciously moist and bursting with gingerbread spices. These muffins disappeared incredibly fast in my house, and I imagine the same thing will happen to you.
The banana in these muffins is very subtle in flavour, it keeps them so moist through cooking. Banana’s are a fantastic thing to add into your daily diet. They provide much needed fiber to keep things moving along smoothly. Also, banana’s are rich in potassium which aids in heart health. There is also a small amount of Vitamin A – beneficial for your eye health! I love adding banana’s into my baking – a great addition for moisture and nutrients!
I replaced the regular egg in these banana gingerbread muffins with a chia egg! I’ve been experimenting with these a lot recently, and so far it’s been amazing. To do this mix 1 tbsp chia seeds with 1/2 cup water – most packages of chia seeds have the instructions for this on them as well – follow your package if it differs. Chia seeds are an amazing superfood to add into your diet. They are another source of fiber, but they also add protein and omega-3 fatty acids among many other nutrients and minerals needed. I add chia seeds to my smoothies, in salad dressings, into my baking as an egg replacement and I am still learning new ways to use them.
Banana Gingerbread Muffins
- 2 1/4 cups all purpose flour
- 1 1/2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp cloves
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 banana (mashed)
- 1 chia egg
- 1 tsp vanilla
- 1/2 cup coconut oil
- 1/3 cup molasses
- 1/3 cup unsweetened almond milk
- Preheat oven to 400°. Coat muffin tins with cooking spray. Set aside.
- Mix together chia egg. 1 tbsp chia seeds stirred into 1/2 cup water. Let sit for a few moments to gel.
- Mash banana and mix in chia egg, vanilla, spices, and salt.
- Add in liquid coconut oil, molasses, and milk. Stirring after each ingredient is added.
- Add baking powder and baking soda. Stir together.
- Fold in flour. Just until combined - do not overmix.
- Portion into prepared muffin tin.
- Bake at 400° for 10 minutes.
- Turn muffin trays around, lower oven to 375°. Bake for another 7-8 minutes.
- Remove from oven and let cool completely.