Healthy and Easy Banana Ginger Muffins
Banana Ginger Muffins, a soft, warmly spiced muffin with walnuts or pecans that become morning addictive. Easy and healthy and perfect!
Muffin baking is a weekly event in my house. A perfect grab-and-go snack — meal, like breakfast — or brown bag addition. Healthy, filling… with a little sweetness to soften those typical, hectic mornings.
Early in the week, I like to bake a couple of batches of muffins. The flavors and additions vary depending on the season… or what I need to use. We love blueberry muffins, year around. As well as these Banana Ginger muffins.
Over the years, we’ve added several of our favorite muffin recipes. You can find those… here.
Mixing up basic recipes by incorporating seasonal elements help keep it fresh, interesting and flavorful. In the spring — I love to add a variety of berries, in the summer I’ll incorporate zucchini and carrots, and in the fall and winter — well, everything goes well in the fall and winter! During the cold months, I love to use my freezer stash of delicious berries I froze from the summer before.
So, grab yourself a cup of coffee and get to baking. Oh… did I mention? These are incredible with a cup of coffee… or tea!
Easy Healthy Banana Ginger Muffins
Ingredients
- 3 bananas mashed
- 1/2 chopped pecans or walnuts
- 3/4 cup old fashioned oats
- 1 cup flour
- 1/2 cup packed brown sugar plus more for garnish if desired
- 3 teaspoons baking powder
- 1/4 teaspoon ground ginger for a bolder flavor, grate 1/4 teaspoon fresh ginger
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons milk
- 6 tablespoons melted butter
Instructions
- Preheat oven to 400 degrees and spray a 12-cup muffin tin with cooking oil. Set aside.
- Combine the mashed bananas, nuts, oats, flour, brown sugar, baking powder, ginger and salt. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture all at once to the dry ingredients and stir until combined.
- Using a cookie scoop, spoon batter into the prepared muffin cups. Garnish with brown sugar to taste on top of each muffin. Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Oh My YUM 😋!!! Delish
Thank you, Debbie, for trying the recipe and rating it! I’m so glad you enjoyed them!!
I just made these as I had some brown bananas. I doubled the ground ginger and added chopped glacé ginger too. Absolutely delicious.
Thank you for trying these muffins, Kerrie. I’m so glad you enjoyed them. Like you, I love to double the ginger too!
These are great! I doubled the ginger and also mixed ginger and surar on top. Mmmmmmm
Hi Georgia! The love the additional ginger you used. I’m so glad you liked them!
Made these twice now. They are so moist and a wonderful combination of flavors with banana, ginger and pecans. I made a crusty topping of pecans and dark brown sugar in the mini chopper.
I’m such a fan of that flavor combination too! Awesome idea to use a mini chopper for the topping!
Baked these and they turned out so moist and delicious! Absolutely loved them. Didn’t have oats so substituted with flour and an extra banana. Would highly recommend this recipe!
Hi Neena! I’m SO glad you liked these muffins. I love the flavor combination in them. Thank you for letting us know!!