It’s been a while since I posted a holiday recipe and this feels like the perfect place to start. These muffins are just about as cozy as it gets.
I’m usually not much of a gingerbread fan. I enjoy the molasses flavor, but there’s usually too much going on with the flavor. I don’t really enjoy cinnamon or ginger, so a more subtle gingerbread flavor is what I aimed for with these. These muffins are perfect for those who like molasses and a softer baked good. These are fluffy, moist, and sweet.
I enjoy these best with a latte or cup of almond milk. They’re pretty small, so you might want to eat two.
The coconut sugar is entirely optional, although it does give the muffins a really great toasted taste. I would suggest, if you opt for another sweetener, that you use dark brown sugar, as it will give a similar taste.
These muffins are the perfect Holiday treat! I hope you enjoy them this winter 🙂
- 1 banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- ½ cup coconut oil, melted
- ⅓ cup molasses
- ⅓ cup almond milk
- ⅔ cup coconut sugar (or sub brown sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2¼ cup all purpose flour (or sub oat flour)
- Preheat oven to 375 degrees F. and grease 12-cup muffin tin using non-stick spray or coconut oil. Set aside.
- In a medium mixing bowl, mash banana. Add egg and whisk until combined.
- Add vanilla, cinnamon, nutmeg, and salt. Whisk until combined.
- Melt coconut oil. Pour into mixing bowl. Add molasses and almond milk. Stir to combine.
- Add coconut sugar, baking powder, and baking soda. Stir to combine.
- Add flour little by little, stirring between additions. Stir until no clumps remain.
- Add batter evenly into muffin tin, about ¾ full. (Makes 12 small muffins.)
- Bake 12-15 minutes.
- Let cool completely, then store in an air-tight container for up to 6 days. Sprinkle with additional coconut sugar for an extra sweet finishing touch.
Great way to tone down the spices and still leave a great muffin, thanks!