Fresh Milled Banana Gingerbread Muffins (Sweetened with Honey)
Tender, moist, and the perfect blend of two delicious flavors, these banana gingerbread muffins are a Christmas recipe that will actually be nourishing for you as well as delicious.
I like keeping muffins, homemade granola, or other quick breakfast options on hand, and these fresh milled banana gingerbread muffins are one of my favorites for the Christmas season.
Made with fresh milled flour and sweetened with honey, these banana gingerbread muffins contain minerals, vitamins, and amino acids our bodies desperately need, especially over the holidays.
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They are incredibly easy to make, and are a great healthy snack or quick breakfast to keep on hand throughout the Christmas season. These fresh milled banana gingerbread muffins also freeze well, making them a great choice for batch-prepping.
The trick to making these whole wheat muffins light and fluffy is the change in temperature while baking; and while it may seem like a hassle, it’s completely worth it!
The initial burst of high temperature creates more oven spring than a traditional whole wheat muffin has. Changing to a lower temperature allow the muffin to bake through without overbrowning.
And if you feel like taking these delicious banana gingerbread muffins up a level, try topping them with a simple cream cheese frosting for a decadent but nourishing Christmas treat!
Fresh Milled Banana Gingerbread Muffins
Ingredients
- 2½ cups fresh milled wheat flour spooned and leveled
- 1¼ tsp baking powder
- 1¼ tsp baking soda
- ½ tsp salt
- 1½ tsp cinnamon
- 1¼ tsp ground ginger
- ¼ tsp allspice
- ¼ tsp cloves
- ¼ tsp nutmeg
- ¾ cup honey or maple syrup
- 2 large eggs room temperature
- 1¼ cups mashed bananas
- ⅔ cup melted coconut oil
- ⅔ cup milk kefir or buttermilk
- ½ tsp vanilla
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with liners.
- In a small mixing bowl, combine the freshly milled flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
- In a medium mixing bowl, mix the eggs and honey until well combined. Add the mashed bananas, melted coconut oil, milk kefir (or buttermilk), and vanilla. Mix well t combine.
- Add the dry ingredients to the wet ingredients and stir until just combined. Place 1/3 of a cup of banana gingerbread muffin batter in each muffin liner.
- Bake at 425 degrees for 5 minutes. Then, without opening the oven, turn the oven down to 350 degrees Fahrenheit and bake for an additional 15 minutes, or until a toothpick inserted into the muffins comes out clean.
- Remove the muffins from the oven, and allow them to cool in the pan for five minutes. Then remove them to a wire baking rack. Enjoy warm or cool and then store for later.
Notes
- Use room temperature ingredients – Use room temperature eggs and buttermilk, as this helps the ingredients combine without too much mixing, and allows for more even baking.
- Avoid overbaking – Overbaking can result in a dry muffin, so I would recommend to start checking the muffins at about 13 minutes (at 350 degrees).
Kitchen Equipment
- Muffin liners – I like these unbleached ones.
- Cooking spray – If you’d rather do without the muffin liners, you’ll want to spray each muffin cup and scoop the batter directly in. I like using this spray when I bake!
- Muffin tin – You’ll need a muffin baking tin for this recipe.
- Grain Mill – I love my Nutrimill!
Ingredients to Note
- Bananas – Using brown or spotted bananas gives the perfect amount of sweetness!
- Milk kefir or buttermilk – You can use kefir, buttermilk, or even “homemade buttermilk” (using vinegar and milk) in place of the buttermilk in this recipe. If making “homemade buttermilk,” mix 2 tsp of white vinegar with 2/3 cup of milk and allow to sit for 5-10 minutes, stirring occasionally, before using for the buttermilk in this recipe.
- Honey – You can also use maple syrup.
- Wheat berries – I used Prairie Gold (a hard white spring wheat) berries, but you can use whichever you prefer.
Tips for making Fresh Milled Banana Gingerbread Muffins
- Avoid overmixing the batter – Overmixing the batter once the dry ingredients are added can destroy the air bubbles in the mixture, resulting in a dense muffin.
- Use room temperature ingredients – Use room temperature eggs and buttermilk, as this helps the ingredients combine without too much mixing, and allows for more even baking.
- Avoid overbaking – Overbaking can result in a dry muffin, so I would recommend to start checking the muffins at about 13 minutes (at 350 degrees).
Healthy banana recipe variations you can make
- Sheet Cake – Use a 9×13 inch baking pan and bake at 350 degrees Fahrenheit for approximately 30-40 minutes, testing the center for doneness with a toothpick. It is delicious topped with my simple cream cheese frosting recipe, but you can also mix it by frosting it with a buttercream (caramel buttercream would be delicious!).
- Layer Cake – Use two 8-inch or 9-inch cake pans and bake at 350 degrees Fahrenheit for approximately 30-35 minutes (although I’d start testing around 25 minutes). Check the center for doneness.
- Mini Muffins – Use a mini muffin tin, and bake at 350 degrees (ignore the temperature change in this recipe) for approximately 12-14 minutes (although I’d check them around 11 minutes).
Add-in ideas to mix it up:
- Chocolate chunks
- Walnuts
- Streusel (on top)
Notes
- Sweetness – The sweetness of these muffins can vary, depending on the ripeness of the bananas. I recommend using bananas that have lots of brown spots on them, for optimum taste.
- Buttermilk Substitutes – You can use kefir or even “homemade buttermilk” (using vinegar and milk) in place of the buttermilk in this recipe. If making “homemade buttermilk,” mix 2 tsp of white vinegar with 2/3 cup of milk and allow to sit for 5-10 minutes, stirring occasionally, before using for the buttermilk in this recipe.
- Stir-In Variations – If you are looking to mix things up, try adding chopped walnuts, pecans, or chocolate chunks, or top the muffins with streusel.
- Baking Temperatures – Please don’t skip changing the temperature during baking! Starting the baking process at 425 degrees Fahrenheit gives the muffins a lovely oven spring. Finishing them at 350, however, ensures they’ll be done throughout the muffin, without getting too done on top. If you want that lovely muffin shape, this is the way to achieve it!
Storage Instructions
To store these fresh milled banana gingerbread muffins, keep them in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week.
Freezing Instructinos
To freeze these banana gingerbread muffins, store them in an airtight container and freeze for up to three months. Thaw them for a few hours before eating.
More muffin recipes
If you are looking for other muffin ideas, check out my spiced butternut squash muffins!
Step-by-Step Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with liners.
- In a small mixing bowl, combine the freshly milled flour, baking soda, baking powder, salt, cinnamon, nutmeg, allspice, cloves, and ginger. Set aside.
- In a medium mixing bowl, mix the eggs and honey until well combined. Add the mashed bananas, melted coconut oil, milk kefir (or buttermilk), and vanilla. Mix well t combine.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Place 1/3 of a cup of banana gingerbread muffin batter in each muffin liner.
5. Bake at 425 degrees for 5 minutes. Then, without opening the oven, turn the oven down to 350 degrees Fahrenheit and bake for an additional 15 minutes, or until a toothpick inserted into the muffins comes out clean.
6. Remove the muffins from the oven, and allow them to cool in the pan for five minutes. Then remove them to a wire baking rack. Enjoy warm or cool and then store for later.
