Gingerbread Banana Muffins {Grainfree & Vegan}

  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 12 muffins 1x


Perfect gingerbread muffins, made healthy, grain-free and vegan with bananas and chickpea flour!



  • 1 and 2/3 cups chickpea flour (sifted if especially lumpy)
  • 2 and 1/2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1 cup mashed, very ripe bananas (about 2 medium-large)
  • 1/3 cup nondairy milk (I used almond milk)
  • 3 tablespoons vegetable oil of choice (I used avocado)
  • 2 tablespoons dark molasses (see notes for options)


  1. Preheat oven to 350F.Line all 12 cups of a standard size muffin tin with paper or foil liners.
  2. In a large bowl, whisk the chickpea flour, baking powder, ginger, cinnamon, allspice, cloves, and salt.
  3. Add the bananas, milk, oil, and molasses to the bowl, stirring until completely blended.
  4. Divide batter evenly between prepared muffin cups (the batter will only fill the cups just over halfway full).
  5. Bake in the preheated oven for 13 to 16 minutes until risen, the centers are set, and a toothpick inserted near the center of each muffin comes out with only moist crumbs attached.
  6. Cool muffins in tin for 10 minute. Remove muffins from tin and serve warm or cool completely on a cooling rack.


Storage: Store the cooled muffins in an airtight container at (cool) room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.

Sweetener: An equal amount of maple syrup or honey (not vegan) can be used in place of the molasses. The muffins will not be as dark as with the molasses.

  • Category: Muffins, Breakfast, Bread


  • Serving Size: 1 muffin
  • Calories: 109
  • Sugar: 2 g
  • Sodium: 165.1 mg
  • Fat: 4.5 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 14.2 g
  • Fiber: 3.7 g
  • Protein: 3.2 g
  • Cholesterol: 0 mg
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