Got some browning bananas on your counter? Use ‘em up with this delicious recipe for ginger banana muffins! These muffins have a lovely blend of sweet banana flavor, rich chocolate chips, and a little zing from both ground ginger and crystallized ginger. They’re also bit more balanced than bakery muffins, made with less added sugar and using olive oil as the source of fat.
Plus, is there anything better than the smell of freshly baked muffins throughout the house?!
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Bananas – The riper, the better! Look for ones that have ample brown spots. They’re easier to mash and taste a bit sweeter.
- Crystallized ginger – The perfect combo of spicy and sweet! A little goes a long way with crystallized ginger, so I like to keep it at around ¼ cup for this recipe. But if you love the flavor of it, you can go up to ⅓ to ½ cup. I buy NOW’s crystallized ginger around the holidays each year – they’re a client of mine so you can save 20% off your order with code CHRISSY.
- Olive oil – Olive oil, with its fruity undertones, works really well in banana baked goods. I also use it in my matcha banana bread and pumpkin banana muffin recipes.
- Dark chocolate chips – I use regular dark chocolate chips, but if you want to reduce the sugar content of the recipe, you can use a stevia-sweetened chocolate chip instead like Lily’s.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is easy peasy!
Start by mixing together the mashed bananas, olive oil, brown sugar, almond milk, egg, and vanilla. Whisk until well combined.
In another bowl, mix the dry ingredients: the flour, baking soda, baking powder, cinnamon, ginger, and salt.
Pour the dry ingredients into the wet ingredients, stir until just combined, then fold in the chocolate chips and crystallized ginger.
Portion that out into a greased 12-count muffin tin and bake ‘em at 350 degrees F for 17-21 minutes.
Let cool then enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Store the muffins in an airtight container or ziptop bag at room temperature for up to 3 days. For longer storage, freeze.
Yes. Freeze in a ziptop bag or airtight container. For best results, wrap each muffin first in plastic wrap (which helps prevent freezer burn). When ready to enjoy, let thaw at room temperature or remove all packaging and microwave for about 30 seconds.
Sure! Golden raisins, fresh cranberries, dried cranberries, fresh blueberries, chopped walnuts, and chopped pecans are all great options to mix into this muffin base.
Nutrition Benefits
As a dietitian, I love this recipe for many reasons…
- Great way to use up browning bananas – Because we all know they seem to linger on the counter from time to time! And I’m all about recipes that help minimize food waste.
- Portion controlled treat – Bakery muffins are often very large and full of sugar. This recipe offers slightly smaller muffins that are lower in calories and added sugar.
- Uses whole wheat flour – While most muffin recipes use white flour, using whole wheat flour is great because you get all the parts of the grain kernel – increasing the fiber and mineral content.
- Uses olive oil – This offers heart-healthy monounsaturated fats, as well as a variety of polyphenols. Fun fact – did you know that one component in olive oil called oleocanthal has been shown in research to reduce inflammation and may play a role in brain health?!
More Healthy Muffin Recipes
If you’re looking for more healthy muffin recipes, be sure to give one of these a try:
- Banana protein muffins
- Morning glory muffins
- Lower sugar apple muffins
- Peanut butter banana mini muffins
- Savory apple cheddar muffins
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Ginger Banana Muffins with Chocolate Chips
Ingredients
- 3 medium ripe bananas, mashed
- ⅓ cup olive oil
- ⅓ cup brown sugar
- ¼ cup plain almond milk (or any milk)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups whole wheat flour
- 1 teaspoon baking soda
- ¼ tsp baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ⅔ cup dark chocolate chips
- ¼ cup crystallized ginger, finely chopped (see notes)
Instructions
- Preheat the oven to 350 degrees F. Grease a 12-count muffin tin.
- In a large mixing bowl, combine the mashed bananas, olive oil, brown sugar, almond milk, egg, and vanilla. Whisk until well combined.
- In another mixing bowl, combine the flour, baking soda, baking powder, cinnamon, ginger, and salt. Stir until well combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips and crystallized ginger.
- Portion the batter into the greased muffin tin. Bake at 350 degrees F for 17-21 minutes, or until muffins are cooked through and a toothpick pulls out clean from the center. Let cool in the pan, then enjoy.
Notes
- A little crystallized ginger goes a long way, so I like to keep it at around ¼ cup for this recipe. But if you love the flavor of it, you can go up to ⅓ to ½ cup.
Nutrition
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