Introduction
You get all the cozy flavors of gingerbread wrapped up in a perfectly portable muffin. This recipe cleverly uses spelt flour for a wholesome, nutty base and overripe bananas for natural sweetness and moisture, creating a treat that feels both indulgent and satisfyingly good.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9 muffins
Ingredients
- 2 mashed large bananas
- 2 medium eggs
- 1/2 cup olive oil
- 1/4 cup maple syrup
- 1/4 cup molasses
- 1 2/3 cup spelt flour (all purpose flour also works)
- 1 teaspoon baking soda
- 1 teaspoons cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves or allspice (optional but does enhance gingerbread flavor)
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with 9 paper liners or grease it well.
- In a large mixing bowl, whisk together the mashed bananas, eggs, olive oil, maple syrup, and molasses until well combined and smooth.
- In a separate medium bowl, whisk together the spelt flour, baking soda, cinnamon, ginger, nutmeg, and cloves or allspice (if using).
- Add the dry ingredients to the wet ingredients. Stir with a spatula until just combined and no large dry streaks of flour remain. Be careful not to overmix.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Divide the batter evenly among the 9 prepared muffin cups, filling each nearly to the top.
- Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean (a bit of melted chocolate on the pick is fine).
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Variations
- Gingerbread Loaf: Pour the batter into a greased 9×5-inch loaf pan and bake for 45-55 minutes, checking for doneness with a toothpick.
- Mini Muffins: Divide batter into a mini muffin tin and reduce baking time to 10-14 minutes.
- Spice Level: Boost the gingerbread flavor by increasing all spices by 1/4 to 1/2 teaspoon each.
- Bakery-Style Tops: For domed, high-rise muffins, start the oven at 425°F for the first 5 minutes, then reduce to 350°F for the remaining bake time.
Tips for Success
- Use very ripe, spotty bananas for the best natural sweetness and easiest mashing.
- Measure your spelt flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense muffins.
- For tidy chocolate chips, toss them in a tablespoon of the measured spelt flour before folding them in to prevent sinking.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, warm in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes.
FAQ
Can I use all-purpose flour instead of spelt flour?
Yes, all-purpose flour works perfectly as a 1:1 substitute, as noted in the ingredients list.
My bananas aren’t very ripe. Can I still use them?
You can, but the muffins will be less sweet and moist. For the best results, use very ripe bananas.
Can I make these muffins dairy-free?
Yes, they are naturally dairy-free if you use dairy-free chocolate chips.
Can I substitute the olive oil?
Yes, a neutral oil like avocado, canola, or melted coconut oil can be used in equal measure.
Why did my muffins turn out dense?
This is usually due to overmixing the batter once the flour was added, which develops gluten. Mix until just combined.
Can I freeze these muffins?
Absolutely. Let them cool completely, then wrap individually and freeze in a bag for up to 3 months. Thaw at room temperature or in the microwave.