Maple Ginger Banana Muffins
Medically reviewed by Christiana George Updated Date: December 15, 2022
I hope everyone had a fun-filled Valentine’s weekend. My husband and I spent the weekend with the kids at Legoland. Not very romantic, but it was fun. At least the parts where my four year old didn’t take off on us or throw a fit when he didn’t get his way. Such is life with kids. I am happy to be home in my own bed and cooking fresh meals again. We had a lot of fast food at the park and on the road, but now it’s back to healthy eating, like these Maple Ginger Banana Muffins. I kept wanting to try making these during the holidays, but never got around to it. I figured now was as good a time as any.
I just tweaked my usual muffin recipe to include molasses, spices, and crystallized ginger chips.
The smell of ginger and molasses as these muffins were baking was truly intoxicating. I couldn’t wait to eat one.
They came out perfectly spiced, moist, and light. The banana flavor actually took a backseat in these muffins. They are more of a spiced gingerbread muffin with secret healthy ingredients. The crystallized ginger chips are what give these Maple Ginger Banana Muffins their distinct flavor. I bought mine at World Market, but you can find them online also. They are made by The Ginger People. I highly recommend them.
These muffins are definitely are “Yum”. I think I may have eaten three already. Just for quality assurance, of course. I think it’s time to go test another one.
Maple Ginger Banana Muffins
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 15-18 minutes
Keywords: bake breakfast bread snack healthy banana maple syrup ginger chips molasses muffins bread American
Ingredients (20 muffins)
- 1/2 cup pure maple syrup
- 1/2 cup coconut oil
- 2 eggs, room temperature
- 1/2 cup molasses
- 2 medium ripe bananas, mashed
- 1 cup whole wheat flour
- 2/3 cup all purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup rolled oats
- 1/2 cup crystallized ginger chips
Instructions
Preheat oven to 375ºF.
Place solid coconut oil in a microwave safe bowl and microwave for about 20 seconds until melted.
In a stand mixer bowl add maple syrup, oil, eggs, mashed bananas, and molasses. Mix on low speed until well blended.
Then add the flours and mix on low until smooth.
In a small bowl or measuring cup, combine all the spices, salt, and baking soda. Add mixture to the mixer bowl and mix until completely incorporated.
Next, add the rolled oats and ginger chips, mixing until they are evenly distributed.
Spoon batter into greased/lined muffin tins until about 3/4 full.
Bake at 375ºF for 15-18 minutes or until toothpick inserted in center comes out clean.
Remove from oven and allow to cool for a few minutes in the pan , then transfer muffins to a cooling rack to cool completely.
Notes
If you don’t have any ripe bananas available, simply place them in the oven while it is preheating and wait for them to turn brown/black, then remove, cool and use.
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Maple Zucchini Nut Bread
Before I left for vacation, I was given a very large zucchini from someone’s garden. I didn’t want it to go to waste, so I shredded it and froze it in Ziplock freezer bags and put it in the freezer. Today I was ready for some zucchini bread, so I took the bags out of the freezer and let them defrost on the counter.
After draining out as much water as possible, it was time to put things together. I fished out a recipe from my mom’s archives and adapted it a bit. I think maple syrup and zucchini get along very well together. I put in a whole cup of pure maple syrup in the batch. The smell of maple in the kitchen was intoxicating.
And if that wasn’t enough. I thought I would make some maple butter to go with these beauties. My first attempt at making it the Quebeçois way didn’t come out so well, I think I didn’t boil the syrup long enough. Not to worry, I just did it the simple way. Butter + maple syrup= maple butter. The butter helped take away some of the sweetness. I know what I will be spreading on my toast in the morning.
The bread came out so good. It was full of maple flavor. I am pretty sure my husband liked it since he ate almost an entire loaf by himself. And then when I had the audacity to bring the other loaf to work, he called looking for it because he was in the mood for the some more. If I leave the sweets home with him, he complains he is getting fat. If I take them away, he complains because he wants more. And they say woman are complicated.
Maple Zucchini Nut Bread with Maple Butter
by The Sweet Chick
Prep Time: 10-15 minutes
Cook Time: 45-50 minutes
Keywords: bake zucchini maple syrup maple butter bread
Ingredients (2 loaves, 2 cups butter)
For the bread
- 2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 3/4 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup oil
- 1 cup pure maple syrup
- 2 cups shredded zucchini
- 1 cup raisins
- 1 cup chopped walnuts
For the maple butter
- 3/4 cup butter, softened
- 1 cup pure maple syrup
Instructions
For the bread
Preheat oven to 350º F.
In a large bowl, combine all the dry ingredients.
In a small bowl, whisk together the eggs. Then add the vanilla, oil, and maple syrup and whisk well.
Next add the wet ingredients to the large bowl with the dry ingredients. Mix together with a hand mixer.
Then shred the zucchini with a hand grater or food processor and add to the mix.
Add raisins and chopped walnuts. Mix with hand mixer until all ingredients are well incorporated.
Divide the batter into two loaf pans and bake at 350º for 45-50 minutes or until toothpick inserted in middle comes out clean.
Let loaves cool before slicing.
For the maple butter
Place the butter in a small microwave safe bowl and heat in the microwave for 20 seconds, until softened.
Add maple syrup and mix together with hand mixer until smooth.
Place in fridge for 1 hour to set.
After it is set, slice yourself a piece of bread and spread it generously with maple butter. Enjoy!
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