SPICED BANANA GINGERBREAD MUFFINS
This is a fairly healthy muffin that my kids beg me to make year round. You can also use canned pumpkin instead of the banana. If you do that use 1 cup pumpkin, omit the banana, and increase the sugar to 1/2 cup white sugar and 1/2 cup dark brown sugar. They can also be made in mini muffin tins. If you do that I find these temps and time work for me. 400F for 8 minutes, then 375F for 3 minutes. If you want a sweeter muffin (or if your bananas are less ripe) you can use 2/3 cup brown sugar and 2/3 cup white sugar.
Provided by Mirdreams
Categories Breakfast
Time 27m
Yield 30 muffins, 30 serving(s)
Number Of Ingredients 20
Steps:
- 1. Preheat oven to 400°F.
- 2. Combine banana, eggs, vanilla, oil, molasses, milk, and brown sugar in a bowl. Make sure you measure the oil before the molasses, it will make it much easier to get the molasses out of the cup. I use a stick blender to combine them as it makes sure you don't have any big pieces of banana left but you can premash the banana and then just use a spoon if you prefer.
- 3. In a medium bowl combine flours, spices, salt, baking powder, and baking soda (I like to use a fork or a whisk).
- 4. Gradually add the dry ingredient mixture to the wet ingredients and stir until just combined. Don't overbeat.
- 5. Fill each muffin cup halfway, Bake for 10 minutes at 400F Lower oven temp to 375F for 7-9 minutes, until a cake tester inserted into the center of the muffins comes out clean or the internal temp reaches between 190 - 200F on a digital read thermometer. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack. Put the oven back up to 400F as soon as you take the first batch out. If you end up with a batch that doesn't completely fill your muffin tin toward the end, fill any empty cups halfway with water so that the tray heats evenly.
- The muffins keep in a ziplock on the counter for up to one week.
Nutrition Facts : Calories 158.4, Fat 8, SaturatedFat 1.2, Cholesterol 13.2, Sodium 155.2, Carbohydrate 20.5, Fiber 1, Sugar 9.8, Protein 1.9
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