Mini Gingerbread Banana Muffins

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I volunteered to bring a healthy snack to my daughter’s kindergarten “winter celebration” party. I don’t really do healthy sweets because what’s the point? If I want something sweet and healthy I’ll have fruit.  So to make these “healthy” I added in a banana and called it a day. Plus I made them mini … so they could stuff their faces with the other healthy snacks the other moms made.

INGREDIENTS

  • 1 small ripe banana, mashed
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1  tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup coconut oil (melted) or vegetable oil
  • 1/3 cup molasses
  • 1/3 cup milk
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2-1/4 cups all-purpose flour

DIRECTIONS

  1. Preheat the oven to 375 degrees F.
  2. Line a standard muffin tin with paper liners (I like the parchment kind since they are non-stick).  Or if you are using a mini-muffin tin, spray with vegetable oil spray (I used Trader Joe’s Coconut Oil Spray). I used a 24-well mini-muffin pan from Williams-Sonoma.
  3. In a large bowl, mash the banana until only small lumps remain.
  4. Add the egg, vanilla, spices, and salt and stir until fully incorporated.
  5. Add the oil, molasses and milk, stirring until fully incorporated.
  6. Add the sugars, baking powder,  and baking soda, stirring until fully incorporated.
  7. Add flour and mixed until combined. Make sure not to over mix or the muffins will be tough.
  8. Pour batter into muffin tin filling each about 3/4 of the way full. I use a cookie scoop so there is the same amount of batter in each muffin well. I have several sizes and had a small one perfect for the min-muffin pan.
  9. If you are making the mini-muffins bake for 8-10 minutes or until the muffin tops are set. For standard muffins, bake for 16-18 minutes, or until the muffin tops are set.

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