December 15, 2014

One Bowl Spiced Gingerbread Muffins

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

This past week or so has been a whirlwind, and though I’ve baked all sorts of delicious goodies (sooo many cookies!), I’ve neglected to provide you with any evidence.

I turned twenty eight years old at the beginning of the week, and we celebrated with a fancy dinner out, and a surprise ice skating date. Watching my big, tall husband, who had never ice skated before, slowly and awkwardly making his way around the rink, gripping the rail with every step as elementary school kids lapped him, and falling more than once in front of the crowd, cemented all the love in the world that I have for my wonderful man. Side note: this was also the first time ever, that I’ve out-performed him in any activity even remotely athletic.

The rest of the week is a blur of flour, butter and sugar. Until Thursday.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

I was getting ready for a black-tie holiday ball for my Honey’s office, running terribly late with the hair and nail and makeup efforts that I always think will take less time than they do, when my mom called.

Instantly, from the tone for her voice, I knew something was wrong.

Oliver, my childhood dog, our fourteen year old, black English labrador retriever, our barrel chested, broad-faced, happy pup, had taken a downturn. Nearly blinded by cataracts, and partially (and often selectively) deaf, Ollie had been geriatric for several years, moving slowly due to age and some arthritis in his back legs. Despite being approximately 117 in dog years, and on a daily regimen of vitamins and medicines, he was happy. Happy to go on his daily neighborhood walks, happy to play with his toys and bark at the deer, and always, in typical lab fashion, happy to eat.

But in the last week, he had stopped eating. He could not longer get in and out of his crate, or very well stand up. He seemed disoriented, barking and growling upon being touched, as his body failed him. Arrangements with the vet had been made.

Tears streamed down my cheeks, our own two-year pup asleep at my feet, as my mom gave me the details. “…we had hoped he would make it a few more weeks until Christmas… I know you wanted to say goodbye… we made sure Dr. Wallace could be there…”

I remembered, a decade and a half ago, in the throes of my gangly, awkward adolescence, picking out our sweet little lab puppy, the puppy we had begged for, bringing him home on the way back from Thanksgiving. He shared a birthday with my brother, and the breeder promised us a calm, submissive, mild-mannered pup. Instead, we brought home an oft wild dog, with a penchant for string cheese and avocado foraging, who spent half his life as a teenage version of Marley.

We fell hard for that crazy, happy, knuckle-headed, sweet dog. He became a member of the family (though didn’t always sit still long enough for Christmas cards), and I already miss him.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoonOne Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

I needed to fill the house with warming spices, the sort that remind me of home, of my parent’s kitchen around the holidays. Of Ollie’s domain. We still had that party, so I wiped my eyes, reapplied makeup, stepped into my new gown and put a smile on my face.

But the next morning, I set about creating a new gingerbread recipe, packed with cinnamon, ginger and cloves, the sort of heavenly, holiday spices sure to help bolster my spirits. Something about the process of baking, my apron dusted with flour, always seems to cheer me up. Maybe it helps to fill a little bit of that void. At the very least, it’s hard to accurately measure baking ingredients while teary, so maybe the process is just a good distraction.

This gingerbread muffin recipe starts out loosely-based on my one-bowl dark chocolate banana muffins, but deviates a bit, incorporating deeply-flavored molasses and loads of cinnamon and ginger in lieu of the cocoa. The result is a moist, flavorful muffin that beams with holiday spice, a hint of orange, and makes a hearty winter breakfast treat. I didn’t here, but I think you could also add some chocolate chips to the batter to make the mix that much more excessive and fabulous. Or, you can drench the muffin tops in a maple glaze – akin to a baked gingerbread doughnut – for an even more indulgent sweet.

One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

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One Bowl Spiced Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

One Bowl Spiced Gingerbread Muffins

  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Yield: 12 Muffins

Ingredients

Gingerbread Muffins

  • 1/2 cup (1 small/medium) very ripe banana, mashed
  • 1 large egg
  • 1 tsp pure vanilla extract
  • zest of half an orange (optional)
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/2 tsp fine-grain sea salt
  • 1/2 cup canola or vegetable oil
  • 1/3 cup molasses
  • 1/3 cup unsweetened almond milk (or sub 2% dairy milk)
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/4 cups all-purpose flour

Maple Vanilla Glaze or Frosting


Instructions

Gingerbread Muffins

  1. Preheat the oven to 400 degrees F. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
  2. In a large mixing bowl, use the back of a fork to mash the banana together with the egg until completely combined and only small lumps remain. Use a spatula to stir in the vanilla, orange zest, spices and salt.
  3. Add the oil, molasses and milk, stirring until completely combined between each addition. Add the sugars and stir to combine. Add the baking powder and baking soda and stir to combine. Fold in the flour until just mixed. Do not overbeat.
  4. Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
  5. Bake for 10 minutes at 400 degrees F. Turn the oven temperature down to 375 degrees F., turn the muffin pan around, and bake for an additional 7-9 minutes until the muffin tops are set and a cake tester inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack to cool completely. Serve warm or at room-temperature.

Maple Vanilla Glaze or Frosting

  1. In a small bowl, stir together the powdered sugar and milk until the glaze is smooth and creamy. Add more or less milk to create a thicker/thinner consistency if preferred. Stir in the maple syrup and vanilla.
  2. If Glazing: While the muffins are still warm, dip the tops of each in the glaze, then place on a baking rack to cool/harden.
  3. If Frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on frosting.

One Bowl Gingerbread Muffins | Fork Knife Swoon @forkknifeswoon

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76 Comments

  • Reply
    Lynette
    December 25, 2017 at 10:20 am

    Yum! Thank you so much for the recipe! I decided to use applesauce instead of banana and I can’t stop eating them.

  • Reply
    Olivia
    December 24, 2017 at 2:50 pm

    My mom and I can’t eat gluten; my brother can’t eat gluten or dairy. After attempting a gingerbread muffin recipe that turned out rather gluey in texture, I found your recipe and hoped it would work. Thank you for a recipe that converts beautifully to gluten and dairy free! The muffins taste great and have an excellent texture!

    • Reply
      Laura
      December 24, 2017 at 3:13 pm

      Oh, I’m so happy to hear that! That’s really good to know. Which gluten free flour blend did you use? Have a wonderful holiday!

  • Reply
    Christine @ myblissfulmess
    December 7, 2017 at 9:51 am

    These muffins sound heavenly, particularly with a glaze. I’m planning on making some for my family. I just know we’re all going to love this!

  • Reply
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    December 5, 2017 at 9:05 pm

    […] Gingerbread Spice Muffins by Fork Knife Swoon — My kids gobble up anything in muffin form, so these look like a win! […]

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  • Reply
    Karen
    November 10, 2017 at 3:24 pm

    Delicious muffins. I added butterscotch chipits and made them as mini muffins.

    • Reply
      Laura
      November 11, 2017 at 12:27 pm

      Thanks, Karen! So glad to hear it 😉

  • Reply
    george leitch
    October 4, 2017 at 10:54 am

    We had to have our 14 year old Lab put to sleep two years ago and we still miss the big lunk. Perpetually hungry, perpetually playful and the best finder of baseballs we have ever met. Each year, we gave a bag of around 30 balls he retrieved from the deep woods behind first base at our local field to the local little league team for practice.

    BTW, your muffin recipe is pretty good too. LOL

  • Reply
    Elaine
    September 18, 2017 at 6:53 am

    Hi Laura – thank you so much for sharing this. I just want you to know that you’ve inspired me to make it on my own now and share it on my blog. Thank you – your recipe is simply fabulous!

  • Reply
    Delores
    July 31, 2017 at 10:43 am

    I made the muffins without the bananas. I didnt have any orange zest, ground ginger and clove, so l substituted essential oils. The muffins were perfect! My husband loved them.

    • Reply
      Laura
      August 10, 2017 at 5:40 pm

      Thanks so much, Delores!! 🙂

  • Reply
    TerryLee
    May 30, 2017 at 5:39 am

    Sorry to hear about Ollie, he sounds like he was a wonderful pet. Labs make the most wonderful family pet. I am going to make these wonderful sounding muffins this week. Thank you for the recipe.
    TerryLee

  • Reply
    Alex
    May 28, 2017 at 5:44 am

    I substituted half of the oil with puréed prunes and added half of the total sugar and 1/4 less flour. They were kid friendlier and my toddler loved them as mini muffins!

  • Reply
    Sheryl
    May 13, 2017 at 6:37 am

    First it listed my four favorite spices. Then it listed molasses. I knew I had to make these. I did add some black strap molasses for some of the regular molasses. Also chopped some crystallized ginger. I am thinking maybe some raisins next time. Not really sure because these were sooo good. I did not glaze them . They were awesome without the glaze. My husband said they were so good, he had to eat a second one. Did I mention how wonderful my house smelled while these were baking. A very easy, quick, and yummy recipe. Thanks

  • Reply
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  • Reply
    Rufina
    February 6, 2017 at 10:42 pm

    Hello! I like this recipe and I want to cook it. But can you tell me how many miligramms (1/2 cup oil, 1/3 cup molasses, 1/3 cup milk)?

  • Reply
    Rebecca Blackwell
    January 21, 2017 at 3:13 pm

    These look delicious! But then, I love all things gingerbread. One of my family’s favorite breakfast treats is a gingerbread recipe that’s been passed down through our family for years, so I know they’ll love these. Definitely going to make them this week!

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  • Reply
    Kelly | Maverick Baking
    December 10, 2016 at 11:26 am

    Hi there! Just wanted to say that I adore this recipe, and I was inspired by it to make my own version. I’ve posted my version using a few ingredient tweaks, and British conversions on my blog, you can find it here if you want to take a look. Thanks so much!

    • Reply
      Laura
      December 17, 2016 at 2:58 pm

      Thanks, Kelly!!

  • Reply
    Jody
    December 8, 2016 at 1:17 pm

    These muffins are so good! I didn’t have a banana so I substituted with applesauce and used coconut oil in place of the canola oil. They turned out awesome, plus the house smelled amazing while they were baking.

    • Reply
      Laura
      December 17, 2016 at 2:58 pm

      Thanks so much, Jody!!

  • Reply
    Danica
    December 7, 2016 at 10:30 am

    Could this be made into a loaf? I’m looking for a recipe to give as neighbor gifts and a loaf would be much easier to pass out than muffins (I will be trying the muffins out for us at home though!). If so can you recommend adjustments to the baking time and temperature? Thank you!

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