Banana Ginger Muffins

Let the bananas ripen significantly before using them.

• Ready In: 48 mins
• Yields: 12 -18 muffins

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 8  tablespoons unsalted butter, at room temperature
• 1  cup sugar
• 2  large eggs, at room temperature
• 3  large  ripe bananas
• 2  tablespoons milk or 2  tablespoons half-and-half
• 1⁄4 cup  finely chopped crystallized ginger
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon white vinegar

Directions

1. Spray the indentations of a muffin pan and the rims around them with nonstick cooking spray.
2. In a mixing bowl, whisk the dry ingredients (flour, baking soda, salt, and cinnamon) until uniform; set aside.
3. In another bowl, cream the butter and sugar using a wooden spoon until smooth (about 2 minuets).
4. Add in the eggs, one at a time, mixing each well.
5. Mash the peeled bananas into the butter mixture using a potato masher.
6. Stir in the milk, ginger, vanilla, and vinegar until the mixture is smooth and creamy.
7. Add in the flour mixture; stir until just moistened.
8. Fill muffin tins 3/4 full.
9. Bake in a 400° oven for 18 minutes or until pale brown with rounded nubbly tops; a pick should come out with a few moist crumbs.
10. Place pan on a wire rack and cool for 10 minutes.
11. Gently rock each muffin back and forth to release it.
12. Cool muffins on rack for 5 minutes.
13. **Banana Muffins: omit the ginger.
14. **Banana Coconut Muffins: omit the ginger, add 3/4 cup sweetened shredded coconut with the milk.
15. **Banana Nut Muffins: omit the ginger, add 3/4 cup chopped, toasted pecans, walnuts, or hazelnuts with the milk.