Healthy Banana Ginger Muffins Recipe

A close-up of a Banana Ginger Muffin in a paper liner, sitting on a green and white checkered cloth. Other muffins are blurred in the background.

Healthy Banana Ginger Muffins Recipe

Soft and moist Banana Ginger Muffins made with ripe bananas, warming ginger, oats, and walnuts or pecans. These easy homemade muffins are delicious for breakfast, snacks, or teatime.

Prep Time10

Cook Time20

Total Time30

Servings: muffins

Calories: 125kcal

Author: Stephanie Wilson

Ingredients

3 bananas mashed
½ cup pecans chopped (or walnuts)
¾ cup old fashioned oats
1 cup all-purpose flour
½ cup brown sugar plus more for garnish if desired
3 teaspoons baking powder
¼ teaspoon ground ginger for a bolder flavor, grate ¼ teaspoon fresh ginger
½ teaspoon salt
1 large egg
2 tablespoons milk
6 tablespoons melted butter

Instructions

Preheat the oven to 400℉ and lightly grease a 12-cup muffin tin or line it with paper liners. Set aside.
In a large bowl, 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.
Pour the egg mixture into the banana mixture and stir just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle the tops lightly with additional brown sugar.
Bake for 18 to 20 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

Ginger flavor: The ginger flavor is gently warming rather than strong. For more pronounced flavor, increase the ground ginger slightly or add finely chopped candied ginger.
Nuts: Use chopped walnuts or pecans, or omit them if preferred.
Mixing: The mashed bananas are intentionally combined with the flour mixture first to help distribute the banana evenly throughout the muffins.
Do not overmix: Once the wet ingredients are added, stir only until the batter is combined for the most tender texture.
Brown sugar topping: The additional brown sugar is optional but gives the muffins a lightly crisp, sweet top.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze cooled muffins in an airtight container for up to 3 months. Thaw at room temperature or warm briefly before serving.

Nutrition