Gingerbread Banana Oat Muffins

Who said gingerbread is just for the holidays?

It’s spring, I get it! But I’m a firm believer in 1) following your heart, 2) eating whatever you want whenever you want in moderation, and 3) consuming gingerbread-flavoured baked goods all year round.

The idea for these muffins came to me when I was cleaning our pantry and found a container full of fancy molasses. The last time I used it was when I baked cookies last Christmas, and I didn’t want to just have it sit in my pantry until later this year. I was already going to make banana oat muffins as part of my breakfast meal prep for the week anyway, so I figured, why not make gingerbread banana oat muffins instead?

Ingredients

3 ripe bananas
½ cup dark brown sugar
¾ cup milk
¼ cup molasses 
¼ cup neutral oil (avocado, grapeseed, or vegetable)
1 large egg
1 cup all-purpose flour
1 cup rolled oats, plus more for garnish
½ cup ground flaxseeds 
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves 
½ teaspoon salt

Directions

Preheat the oven to 400F. 

Mash the bananas in a large mixing bowl, then add the brown sugar, milk, molasses, vegetable oil, and egg. Whisk everything together until combined. 

Add the flour, rolled oats, ground flaxseeds, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Whisk together until combined; some lumps are okay. 

Line a muffin pan with muffin liners, or grease the pan with butter or oil. Spoon the batter equally into the liners. Sprinkle some oats on top for garnish.

Bake for 20 to 25 minutes or until a toothpick comes out clean after inserting down the center. Cool for about 5 minutes before serving. Store leftovers in an airtight container at room temperature for up to a week.

I can’t stop listening to Chappell Roan!