Ginger Banana Muffins with Chocolate Chips
These muffins combine the spicy warmth of crystallized ginger with the rich sweetness of chocolate chips. Great for breakfast, snacks, or dessert.
Servings 12 muffins
Calories 237kcal
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
Calories: 237kcal