welcome to a world where vegan and gluten-free banana muffins meets gingerbread with cream cheese!
this recipe combines the warmth of gingerbread spices, the sweetness of ripe bananas, and the richness of cream cheese into a perfect treat for any occasion.
Vegan and Gluten Free Banana Gingerbread Muffins with Cream Cheese would make a fabulous breakfast or snack during the holiday season!
whether you’re a fan of plant-based goodies or need a gluten-free option, these muffins are sure to satisfy your cravings.
easy to make and bursting with wholesome ingredients, these moist and flavorful treats are a wonderful addition to your baking repertoire.
these vegan and gluten-free banana gingerbread muffins boast a holiday medley of spices, including cinnamon, cloves, ginger, nutmeg, and allspice.
the result is a blend that exudes warmth and coziness. the sweetness of mashed bananas adds a natural and fruity undertone, perfectly balancing the earthy richness of molasses and the subtle nuttiness of almond flour.
the cream cheese topping, with its creamy and tangy notes, takes these muffins to the next level, providing a luscious contrast to the spiced banana goodness beneath.
these semi-sweet vegan and gluten-free banana gingerbread muffins offer a delicate balance of sweetness, making them a satisfying treat that packs nutrients.
the natural sugars from ripe bananas provide a subtle sweetness that is complemented by the warmth of molasses and the hint of coconut sugar.
this combination allows the spices, like cinnamon, cloves, ginger, nutmeg, and allspice, to shine without overpowering the overall sweetness.
the cream cheese topping adds a touch of tanginess, further enhancing the complexity of flavors.
if you would like your muffins on the sweeter side, i recommend drizzling some maple syrup on the finished product!
these vegan and gluten-free banana gingerbread muffins with cream cheese are a breeze to whip up.
the simplicity of the recipe makes it great for both seasoned bakers and those new to the kitchen.
with basic ingredients like mashed banana, molasses, applesauce, and pantry staples such as oat and almond flour, you can effortlessly create a batch of these muffins.
the straightforward mixing process and the use of parchment muffin cups streamline the prep!
the cream cheese topping, easily blended in a food processor, adds a touch of decadence without complicating the steps.
store these vegan and gluten-free banana gingerbread gems in a fuss-free manner.
once cooled to room temperature, place them in an airtight container or sealable bag.
for added freshness, you can individually wrap each muffin in plastic wrap before placing them in the container.
refrigerate to prolong their shelf life, ensuring they stay moist and flavorful for several days.
when you’re ready to eat one, just take them out and let them come to room temperature, or warm them up for a few seconds in the microwave for that freshly-baked taste.
here’s everything you need to make Vegan and Gluten Free Banana Gingerbread Muffins with Cream Cheese
- 1 cup mashed banana
- 1/4 cup molasses
- 1/4 cup applesauce
- 1/3 cup runny peanut butter
- 1/2 tbsp vanilla extract
- 1.5 cup oat flour
- 1 cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- parchment muffin cups
for the cream cheese topping:
- 6 ounces vegan cream cheese
- 1 tbsp arrowroot powder
if you love Vegan and Gluten Free Banana Gingerbread Muffins with Cream Cheese, try these other recipes from my blog!
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Vegan and Gluten Free Banana Gingerbread Muffins with Cream CheeseCourse: Breakfast, Muffins
1 cup mashed banana
1/4 cup blackstrap molasses
1/4 cup applesauce
1/3 cup runny peanut butter or any nut butter
1/2 tbsp vanilla extract
1 and 1/2 cups oat flour
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
3 tbsp coconut sugar
1 and 1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp nutmeg
1/4 tsp allspice
for the cream cheese topping:
6 ounces vegan cream cheese
1 tbsp arrowroot powder
- preheat the oven to 350 degrees.
in a large mixing bowl, combine mashed banana, molasses, applesauce, runny peanut butter, and vanilla extract. mix well.
- add oat flour, almond flour, baking powder, baking soda, coconut sugar, cinnamon, ground cloves, ground ginger, nutmeg, and allspice to the wet ingredients. stir until just combined.
- line a muffin tin with parchment muffin cups.
pour the batter into the prepared muffin cups, filling each about 3/4 full.
- in a food processor, blend vegan cream cheese and arrowroot powder until smooth.
spoon the cream cheese mixture onto the top of each muffin.
- bake in the preheated oven for 26-27 minutes or until a toothpick inserted into the center comes out clean.
allow the muffins to cool before serving. Enjoy your Vegan and Gluten-Free Banana Gingerbread Muffins with Cream Cheese!