Gingerbread Banana Muffins

‘Tis the season to cook with ginger! These muffins are sweet with a bit of spice and will fill your house with the sweet aroma of gingerbread. A perfect snack, dessert or breakfast, these gingerbread banana muffins are versatile and scrumptious! One-bowl, gluten-free (if desired) and vegan, what’s not to love!

Serves: 12 muffins
Prep time: 10 minutes
Cook time: 20 minutes


1/3 c melted coconut oil
1/2 c coconut palm sugar
1/4 c molasses (fancy not blackstrap)
1 banana mashed
1 large flax egg
1 tsp vanilla
1/3 c coconut/almond milk
1 c all-purpose flour (or gluten-free blend)
3/4 c spelt flour (or all-purpose or gluten-free oat flour which you can make by pulsing gf rolled oats in a high-speed blender)
1 tsp baking soda
1 tsp baking powder
1 tsp ginger
1 tsp cinnamon
Dash sea salt


  1. Preheat oven to 350 degrees.
  2. Mix 1 1/2 tablespoons of ground flax with 5 tablespoons of water. Set aside for about 10 minutes.
  3. In a large glass bowl, melt coconut oil. Add coconut palm sugar and molasses and stir. Then add mashed banana, flax egg, vanilla and coconut/almond milk. Stir.
  4. Mix flour, baking soda, baking powder, ginger, cinnamon and sea salt together. This can be done in a separate mixing bowl, but I like to minimize dishes. To use one bowl, simply add the dry ingredients on top of the wet ingredients and mix them together.
  5. Stir dry ingredients into the wet mixture.
  6. Scoop out batter into lined muffin tin. Bake for 20 minutes and enjoy!

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