My Banana Chocolate Chunk Gingerbread Muffins are such a fun holiday morning treat. A healthy gluten free banana muffin made with nutty teff flour and lots of spices is amped up with fresh ginger, molasses, and chopped dark chocolate.
It is so surreal to even be saying this but: it’s DECEMBER and I’m moving in four days! What?!
I don’t know about you, but I am ready for some Christmas overload. I’ve been taking walks around my neighborhood after dark to see which neighbors have put up lights, we went to the zoo to see lights, I play Christmas music all day long while Canaan is playing…I’m craving it this year.
I think maybe because I haven’t been able to decorate (selling our house tampers my fun) I’ve been trying to get my fix elsewhere. Hello peppermint mocha and holiday flat white.
I also hit the Thanksgiving week holiday shopping hard. I bought my baby’s birthday and Christmas gifts. I bought my calendar for next year. And I also collected a few other little goodies. I’m really excited! Did you buy anything good? Did you shop small??
Anyways, these Banana Chocolate Chunk Gingerbread Muffins were a product of that. I am craving richer, more warming foods as the weather turns. And because I can’t freeze extra muffins or have a bunch of extras hanging around, making small batches of treats is my solution. Plus, it keeps us all in check.
We all know that muffins are just glorified cupcakes without their frosting hats on. But I really did try to keep the batter wholesome and nourishing. Molasses gives you a nice dose of iron, ginger aids in digestion, teff is full of iron, protein, calcium and fiber…chocolate has antioxidants. Well, the chocolate argument is always a stretch, but I’ll make that plea every time! Seriously, the list is a mile long with how wonderful the ingredients in these muffins are!
I’ll let you in on a secret though, these Gingerbread Muffins are best straight out of the oven. I don’t think many baked goods are that awesome when reheated, so just bare that in mind. I think they’re the most moist and molten if you eat them warm from the oven. If you have to keep them for a few days, though, definitely reheat them and maybe add a slather of coconut oil to jazz them back up. Either way they’re still tasty.
Now…I need to find the nearest Santa to me so I can get a prized baby screaming photo. Fa la la la laaaaa
- 1 large over-ripe banana
- ¼ cup coconut oil, melted
- ¼ cup molasses
- 1 large egg
- ½ tsp. vanilla extract
- ½ tsp. freshly grated ginger
- ½ cup teff flour (or buckwheat)
- ½ cup gluten free all purpose flour (I used Bob’s)
- ½ tsp. baking soda
- 1 Tbs. cocoa powder
- ½ tsp. cinnamon
- pinch of nutmeg and cloves
- ½ cup chopped chocolate chunks
- Preheat your oven to 350 degrees F. Line a muffin tin with 6 muffin liners.
- In your mixer, start mixing the banana on medium speed until creamy. Then add the coconut oil and molasses and let these mix for 1-2 minutes on medium speed. Next, add your egg, vanilla and ginger and mix until incorporated.
- Stop your mixer. Add your flours, baking soda, cocoa and spices. Turn the mixer on low and gradually up the speed until the batter is just mixed in. Finally, fold in your chocolate chunks by using a spatula and hand mixing them in (if you want pools of chocolate on top, save a few chunks for the top of each muffin).
- Use an ice cream scoop or ¼ cup to divide the batter evenly between 6 muffins. Add the reserved chocolate chunks on top if you desire those chocolate pools. Bake for 20-25 minutes, or until a toothpick comes out without any crumbs (melty chocolate, yes, crumbs no).
- Let the muffins cool slightly before removing them from the tin to finish cooling on a wire rack. Enjoy them warm!
- These muffins are best the day they’re baked. If you keep them, reheat them before enjoying.