Ginger Banana Nut Muffins

Submitted by Stephanie Y.

"Moist and light with the flavor of ginger. This is from the Holly Tree Inn in Point Reyes Station, California."

 

• Ready In: 40mins
• Ingredients: 15
• Yields: 12 muffins

ingredients

• 1⁄2 cup vegetable oil
• 1 cup packed brown sugar
• 3 very ripe bananas, mashed
• 2 large eggs
• 3 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking powder
• 1⁄2 cup chopped pecans (to taste)
• 1⁄3 cup candied ginger, chopped
• 1⁄2 teaspoon nutmeg
• 1⁄4 teaspoon powdered ginger
• 1⁄2 teaspoon cinnamon (optional)

directions

1. Preheat oven to 350°F.
2. In a large bowl, combine oil, brown sugar, bananas, eggs, buttermilk and vanilla.
3. In a medium bowl, combine flour, baking soda, salt, baking powder, pecans, candied ginger, nutmeg, powdered ginger, and cinnamon.
4. Add flour mixture to banana mixture;mix well.
5. Divide batter among greased or paper-lined muffin cups.
6. Bake for 20-25 minutes.

Reviews

[Dresden C.]

Delicious! Not syrupy or cloying like banana muffins can sometimes be; the brightness of the ginger and spices make a nice complement to the warmer flavors of banana and brown sugar. I made a half batch exactly according to the recipe, then a second batch with a few tweaks to make it vegan, and I could hardly tell the difference!

 

[Engrossed]

Another ter-ruff-ic recipe from cookiedog! These are so moist and bananaee with pleasant surprises of candied ginger throughout. I used 2tsp lemon zest in place of the cinnamon and wish I used more. This would be wonderful with a crumb topping. Yum!

 

[Outta Here]

These are delicious. Love the pieces of candied ginger and the nuts. Nice texture and flavor! I used 3/4 cup Splenda and 1/4 cup brown sugar, and adjusted baking time down, according to Splenda's instructions. I used the cinnamon. I might add more candied ginger next time, just because I love ginger! Thanks, CD, for posting this!