One Bowl Spiced Gingerbread Muffins
A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan option.
This week has been a blur of flour, butter, and sugar as we head full steam into the holiday baking season.
I’ve whipped up all sorts of delicious goodies (gooey cinnamon rolls, and caramel crumb bars, and sooo many cookies!) but these cozy gingerbread muffins – packed with vanilla, cinnamon, ginger, and cloves – have been stand outs.
What you’ll love about these gingerbread muffins
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 warming spices, a hint of orange, and makes a hearty winter breakfast treat. This recipe makes a perfect even dozen, and is sure to fill your kitchen with the heavenly aroma of the holidays.
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 like I did here – akin to a baked gingerbread doughnut – for an even more indulgent sweet. Happy baking!!
Ingredients in these spiced gingerbread muffins
The ingredients list may seem a little long, but they’re all pantry staples, and come together quickly in one big bowl. Here’s what you’ll need to make them:
- banana: this first ingredient may seem odd, but the banana adds moisture and natural sweetness. The final muffins aren’t overtly banana flavored, but if banana isn’t your thing, you can use unsweetened applesauce instead, or try my maple pumpkin gingerbread muffins made with canned pumpkin puree instead!
- egg: you’ll need just one egg for the muffins. For vegan gingerbread muffins, you can also use a flax egg (see recipe notes).
- vanilla: for an oh, so delicious flavor boost.
- orange zest: the orange zest is optional, but it adds a lovely brightness to the muffins and brings out the warmth of the other spices.
- warming spices: lots of cozy flavor in the form of cinnamon, ginger, cloves, and nutmeg.
- salt: just a pinch to intensify all the other flavors. My favorite is Diamond Crystal.
- oil: I love to use olive oil in my baking, but you can use canola, vegetable, or avocado oil.
- molasses: this is key for the deep, slightly bitter flavor of classic gingerbread. I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
- almond milk: almond milk adds moisture and subtle nuttiness, and makes these muffins dairy free. Feel free to switch it up with your favorite milk.
- white and brown sugar: a combination of both granulated sugar and dark brown sugar adds sweetness and caramel flavor.
- baking powder and soda: we’re using both baking powder and baking soda for these muffins, for just the right amount of leavening.
- all purpose flour: regular AP flour makes up the base of these muffins. For tender muffins, be careful not to overmix when adding the flour.
Find all the exact measurements and recipe instructions below.
Gingerbread Muffins: FAQs
These muffins will keep covered in an airtight storage container for 2-3 days at room-temperature. The muffins will get sweeter, spicier, and more moist over time. After that, it’s best to keep in the fridge or freezer for up to a week.
Like most quick breads, these gingerbread muffins freeze well, too. I wrap each tightly in plastic then in aluminum foil. They’ll keep for up to 3 months in the freezer. Simply thaw at room temperature or in the microwave (for about 30 seconds at half power) when ready to eat. Enjoy!!
For vegan gingerbread muffins, simply replace the egg with a flax egg (see recipe notes below). Be sure to use almond milk, and organic sugar produced without the use of animal products.
Other easy and delicious muffin recipes you’ll love
- One bowl dark chocolate banana muffins
- Maple pumpkin gingerbread muffins
- Bakery style lemon blueberry muffins
- Cinnamon streusel apple muffins
- Vegan chocolate chip banana muffins
If you make this gingerbread muffin recipe, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, Laura
One Bowl Spiced Gingerbread Muffins
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 mins
- Yield: 12 Muffins 1x
- Category: Baking, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A simple, one bowl recipe for gingerbread muffins full of brown sugar, molasses, warming spices, and a hint of citrus. This easy recipe makes an even dozen of high-topped, super moist, and flavorful muffins that are perfect for cozy breakfasts! Dairy free + vegan option.
Ingredients
Gingerbread Muffins
- 1/2 cup (1 small/medium) very ripe banana, mashed
- 1 large egg ¹
- 1 tsp (5g) pure vanilla extract
- 1/2 tsp fresh orange zest (optional)
- 1–1/2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt (such as Diamond Crystal)
- 1/2 cup (112g) vegetable oil
- 1/3 cup (80g) molasses ²
- 1/3 cup (75g) unsweetened almond milk ³
- 1/3 cup (66g) granulated sugar
- 1/3 cup (71g) (packed) dark brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2–1/4 cups (270g) all-purpose flour, spooned and leveled
Maple Vanilla Glaze or Frosting
- 1 cup powdered sugar, sifted
- 1–2 Tbsp milk
- 1 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
Instructions
Gingerbread Muffins
- Preheat the oven to 400℉. Line a 12-cup muffin pan with paper liners or lightly grease with butter or non-stick cooking spray. Set aside.
- 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.
- 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.
- Use a cookie scoop to divide the batter evenly between the muffin cups, about 3/4 full.
- Bake for 10 minutes at 400℉. Turn the oven temperature down to 375℉, 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
- 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.
- 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.
- If Frosting: Wait for the muffins to fully cool, then use a knife or small offset spatula to spread on frosting.
Notes
¹ You can replace the egg with a flax egg for vegan gingerbread muffins. Simply stir together 1 Tbsp ground flaxseed with 2.5 Tbsp water in a small bowl. Let sit for 5 minutes while you’re getting the rest of the ingredients together (it will thicken up), and add to the batter in place of the egg.
² I use the regular Grandma’s molasses for most baking (you’ll want to avoid black strap molasses which is too intense for these muffins).
³ If you’d prefer not to use almond milk, substitute your favorite dairy or non-dairy milk instead.
Keywords: gingerbread muffins, one bowl, easy, banana, dairy free, spice muffins, molasses, quick gingerbread
Originally published on December 15, 2014.
I made a lot of changes to make them healthier and they turned out delicious! All I had was blackstrap molases, but the flavor wasn’t too strong for me. I only used 1/3 cup of coconut sugar instead of 2/3 regular and it was sweet enough for us. I also used 1/2 cup of applesauce instead of oil. Really easily adaptable recipe, thank you!
★★★★★
Thank you so much, Madi!! Love that the recipe was flexible for your subs! 🙂
These turned out perfectly! My kids love them. Now I’m going to have to make them again next weekend..
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Thank you so much, Ruby!!
Thank you for this great recipe, I love it!
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was wondering if i could use greek yoghurt instead of the mashed banana and if so how much?
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My kids and I love this recipe! We have made this 3 separate times already this December. Instead of using the frosting/glaze we have sprinkled the tops with coarse brown sugar which is good too.
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Oh, I’m so happy to hear that! Thank you, Kathryn!!
Both granddaughters (10 and 14) give these 5 big stars. Commented they really taste like gingerbread! I love them too and easy to make.
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This makes me so happy to hear! I loved baking with my grandma too 🙂 Thanks, Carol!
I have been making muffins for breakfast every morning since the weather cooled down. Usually I get up, pour a HUGE coffee and get to work on a tried and true recipe I can blindly make before the caffeine hits, and make lunches while they are in the oven. Lately one of the kids has been asking for gingerbread cookies so I thought gingerbread muffins would be a great idea! So I tried a new recipe this morning (yours). Happily whisking everything in the bowl one by one, until I got to molasses. I realize we have no molasses. So, in my pre caffeinated state I thought maple syrup would be a good sub (they both start with M, right?) . I warned my husband he might be on the hook for eating 12 weird muffins and kept going. It worked great though! I wouldn’t call them gingerbread muffins, but if you want to develop a “Maple Spice” muffin recipe I have done some research for you. Ha! I used about 1/4 cup. Now I am thinking I could sub the banana for pumpkin and have pumpkin maple spice muffins…. but I will definitely be adding molasses to the shopping list and trying these again!
(also I apologize if you get this message twice, I tried to submit it earlier and it disappeared. I need more coffee).
Haha so I bought molasses. One of the kids was up early with me and we were having a snuggle while I had coffee. “Should I make gingerbread muffins??” YEAH! So, lol I don’t have bananas. I made them with pumpkin and they were great too! A versatile recipe, ha. The batter was a lot thicker and took a bit longer to bake than with my maple syrup sub, but maybe I did something else wrong. Anyhow, if you are looking for a versatile simple recipe that can stand some sloppy, pre-caffeinated measuring, these are them! Thanks again!
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Thanks so much for your comments! Love hearing about your baking adventure and so happy you enjoyed both versions!! 🙂
Could this recipe be baked as a quick bread? If so do you suggest any changes. TY.
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Hi Diane! I haven’t tried it but I think it could, yes! I wouldn’t change the ingredients but I would probably lower the baking temp to maybe 350 degrees, and it will take a lot longer to bake, 45 mins to an hour. Let me know! 🙂
Seems AMAZING. Will try it for sure 🙂
I have banana allergy, can i substitute eggs for banana? I know that 1/4 cup banana = 1 egg. Or will it give a different result?
Thanks 🙂
I droped a whole sentence, silly me. *i have a cousin who’s allergic to bananas… and we don’t have applesauce where i come from”.
★★★★★
Hi Engy! I have not tested these with extra eggs – it may affect the leavening. BUT, you can definitely substitute canned pumpkin or squash puree for the banana, which work really well with the other spices. Hope that helps! 🙂
Perfect gingerbread muffins! Its Christmas time and I was looking for a good gingerbread recipe that would be easy to make a few batches of and delicious enough to gift.
I added about a cup of chopped fresh cranberries, doubled the spices and zest. They are so festive. This is a great base recipe and would probably be great with nuts, chocolate chips, coconut etc.
Do you think if I added a few tablespoons of Grand Marnier it would throw off the consistency or bake time much?
Thank-you for a great recipe! Can’t wait to try some of your other treats:)
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Just made these, very good! Next time I may decrease the sugar and skip the glaze to make them a breakfast muffin. Very tasty! Thank you for the recipe!
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I made these into mini-muffins and they were fantastic!! They tasted and smelled incredible! Definitely will be making them again!!
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I have a quick question. I have someone in my family who’s very allergic to bananas. I was wondering if there’s anything I can substitute for that?
Pumpkin works really well! And perfect for this season 🙂
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My special needs students made this recipe as a cooking lesson and the muffins were a huge hit! The students loved smelling the different spices and vanilla. They all took turns “zesting” the orange. They ate them for snack and wanted more. This recipe goes into our classroom cookbook to be made again.
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Oh my gosh, I love that! Thank you so much for sharing that with me 🙂 Happy to hear the muffins were a hit with the kids.
I am not a gingerbread fan, but my husband and sister (home recuperating from a broken ankle) are, and I will make these for them.
I was sorry to read about “Ollie”. We had an almost 16 year old Cocker Spaniel that we adored. In her later days, she became deaf and almost completely blind. We took her in the car (something she once loved) to our favorite beach, and she just wasn’t happy. Her last night, I learned over and kissed her and in turn, she turned to me and split my lip open (my fault, I didn’t warn her by touching her first). But it didn’t matter to me, because we knew we had to take her to the vet the next morning. Saying goodbye to our girl, was quite possibly the hardest thing we had to do, but the best thing for her, since she just didn’t enjoy life, anymore. Of course we stayed and talked to her, until there was nothing else to say. The vet came in to administer the medication to help her sleep and I held her until it was over. My husband and I cried all the way home and it was tough but the best thing for our Molly. It took us a few years and now we have a white 11 pound Yorkie that holds our heart. We are lucky to be pooch parents and I know you feel that way too.
I have pinned a few of your recipes. They all sound so good. Thank you for sharing your recipes. You have a wonderful gift!
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Thank you so much for your kind comment, Merrill! I’m sorry to hear about your Molly. Always such a hard thing to lose a furry member of the family. We have a rescue lab mix named Macaroni now who we love – and I’m happy to hear you are also pooch parents again! Hope you enjoy these muffins and any of my others you try. Happy baking!! 🙂
Just made these for the first time. It is now my go to recipe for ginger bread!
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Oh, that makes me so happy. Thanks, William!!
Thank you for the recepie, i couldn’t follow it extacly because here in Uruguay i was not able to find molases, i end up using honey, and let me tell you everyone in my house loved them!
Including the two hardest people i know to please in terms of cooking my italian grandmother Odema, and my german grandfather Ernest
I brought these muffins to my work Christmas party and they were a hit with both my co-workers and their picky kids! I omitted the orange zest and the glaze and they were still delicious. Thanks for the recipe!
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