You know those days when you just need a kick in the pants? But they’re also those days that you’re like, “ahhh I gotta get my butt out the door?” Ugh.
If you are also thinking, “um, that’s everyday.” You are certainly not alone. ????????. Getting out the door and getting something wholesome and tasty in your belly. Well, it just got a whole lot easier. Hello, Gingerbread Banana Motivation Muffins.
Gingerbread Banana? Motivation Muffins? I promise I’m not losing it. They are rich and moist and spicy and warm. No refined sugar and gluten free. They’re easy to grab and hop in the car or on the train or in an Uber. And in my world these Gingerbread Banana Motivation Muffins are best enjoyed with a strong cup of coffee.
You know what I think is really great? Making things that don’t involve 5,000,000 different bowls and pans and whatnot. Are you with me? Do you give extra bonus points if everything fits in the dishwasher afterwards?
You are going to add all the ingredients for Gingerbread Banana Motivation Muffins in a blender (or a food processor) and blend blend blend. Ahhhh, doesn’t that feel nice? Then we just pour into a greased muffin tin. Life is SO. GOOD.
Besides breaking down the gluten free oats and mashing bananas, we want to blend up the dates real fine so our butt kicking motivation muffins are laced with natural sweetness. This recipe is loosely based off of these ridiculously tasty Banana Muffins I had at the Pinch of Yum Tasty Food Photography Workshop over the summer. You can get Lindsey’s recipe here. But these Gingerbread Banana Motivation Muffins are a little less banana with a splash of almond milk and a whole lot of spice (and love.)
Gingerbread Banana Motivation Muffins
Still hung up on the gingerbread + banana thing? I get it. I went into this thinking, “I’m not really sure how this is going to go, but what the hell.” I just knew I wanted a gingerbread thing that I could eat and not feel totally guilty about, because my Gingerbread Doughnut consumption these past few weeks has been record breaking.
The banana is mild, really just contributing texture and moisture to the muffins. All the flavor is going to be with our warming spices of ginger and cinnamon, and the subtle sweetness of the dates. These muffins travel well so they’re perfect for busy morning.
If you’re not racing out the door, the biggest recommendation is to enjoy these muffins warm with a side helping of skyr or Icelandic style yogurt. We fell in love with this thick, not too sweet style yogurt on one of our trips to Iceland, among many other things, but I’m so happy it’s becoming more popular in the States.
A nice drizzle of honey doesn’t hurt either if you’re in the mood for some sticky sweetness or you know, because Pinterest loves eye candy.
Side Note for Mamas or people with pregnant friends:
If your friends are all pregnant. No seriously I’m pretty sure ALL of my friends are either pregnant right now or just had babies and it’s super exciting. But these muffins are great for 1st trimester moms and nursing moms. The ginger is a little spicy and really good for battling morning sickness. I really wish I had these when I was pregnant with Shea, because Gingerbread Banana Motivation Muffins are waaaay better than saltines.
And the wholesome oats are great for nursing mamas. You can even add a few scoops of brewers yeast which is great for supply. Plus, even if you’re friends are choosing to bottle feed, any new mom is going to be totally stoked to have healthy options they don’t have to cook themselves.
If there are big kids running around the house, well, Shea can attest that they are 2.5 year old approved.
Wholesomely good, gluten free and without refined sugar, Gingerbread Banana Motivation Muffins are perfect for busy days when you need a jump start.¾½¼³²¹
- 2 large bananas¹ (the older the better)
- 2 large eggs
- ¼ cup unsweetened almond milk
- ¾ cup pitted whole dates² (about 8–10 dates depending on the size)
- 2 cups gluten free oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Preheat oven to 350°F. Grease and flour a muffin or cupcake tin, set aside.
- In a blender or food processor add the bananas, almond milk, eggs and dates. Give it a quick blend (about 10 to 15 seconds) to break of the dates and bananas.
- Add the oats, baking soda and spices to the blender. Blend for a full 1 to 2 minutes until ingredients are incorporated. The batter should be pourable but thick, you’ll need a spatula to get the remaining batter at the bottom.
- Fill muffin tin ¾ of the way and bake for 15 to 20 minutes.
¹Think ‘Banana Bread’ for the oldness of the bananas. Dark and spotted or the peels can even be completely turned a different color. If the bananas are still ripe for the eating, wait a few more days (or add another ¼ cup almond milk)
²If you’re blender or food processor is not so awesome, try soaking the dates in super hot water for about 5 minutes. Strain before adding to the blender.
- Category: Breakfast