Dianne's Gingerbread Banana Muffins

Submitted by DeliciousAsItLooks

"I'm always making banana muffins and came up with this recipe for a little something different. Lightly sweetened with molasses and full of warming spices, they are especially delicious in the winter, but we enjoy these any time of the year."

 

• Ready In: 30mins
• Ingredients: 13
• Yields: 12 muffins
• Serves: 12

ingredients

• 1 1⁄2 cups all-purpose flour
• 1 1⁄2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground cloves
• 1 cup mashed banana (about 2 large)
• 1⁄3 cup unsalted butter, melted
• 1⁄3 cup granulated sugar
• 1⁄4 cup molasses
• 1 large egg
• 1 tablespoon coarse-grain sugar (optional)

directions

1. Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
3. In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
4. Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional).
5. Bake 20 minutes, or until tops spring back when lightly touched.
6. Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!