Ingredients for Banana Gingerbread Muffins
- 1½ cups mashed ripe bananas
- Quick Cooking Oats (not used in recipe)
- Water (not used in recipe)
- 2 large eggs
- Gingerbread Cake Mix (not used in recipe; recipe uses individual spices and flour)
- ½ cup vegetable oil
- ¼ cup molasses
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
- Vanilla frosting (optional)
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How to Make Banana Gingerbread Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash bananas until mostly smooth.
- Add oil, eggs, and molasses; mix well.
- In a separate bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, salt, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in chopped walnuts or pecans (optional).
- Fill muffin cups about 2/3 full.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Frost with your favorite vanilla frosting (optional).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
7g
Fat
1g
Carbs
1g
