Diannes Gingerbread Banana Muffins Recipes

DIANNE'S GINGERBREAD BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
• In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
• 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).
• Bake 20 minutes, or until tops spring back when lightly touched.
• Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!

BANANA GINGER MUFFINS

Steps:

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

BANANA-GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, or line with paper baking cups.
• Mix all ingredients until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan.

BANANA-GINGERBREAD MUFFINS

Steps:

• Preheat oven to 375 F.
• Grease or line 16 muffin cups.
• Mix all ingredients until well-blended.
• Divide batter evenly among muffin cups.
• Bake 15-20 minutes or until toothpick inserted into center of muffin comes out clean.
• Immediately remove from the pan.

BANANA GINGERBREAD MUFFINS

Steps:

• Heat oven to 375°. Grease bottoms only of 16 medium muffin cups, 2 1/2x1 1/4 inches, with shortening, or line with foil or paper baking cups.
• Mix gingerbread mix (dry) and remaining ingredients in large bowl until well blended. Divide batter evenly among muffin cups.
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to wire rack. Serve warm or cool.

BANANA GINGERBREAD WITH VANILLA GLAZE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x5-inch loaf pan with cooking spray.
• Mash bananas in a large bowl with a fork. Add brown sugar, molasses, oil, eggs, and 1/4 cup milk. Stir until combined. Stir flour, ginger, cinnamon, baking soda, cloves, allspice, and salt together in another bowl. Stir flour mixture into the banana mixture until just incorporated. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool completely, at least 30 minutes. Turn bread out of the pan.
• Combine 1 tablespoon milk, corn syrup, and butter in a bowl. Add confectioners' sugar and stir. Add vanilla extract and enough remaining milk to achieve a drizzling consistency. Pour glaze over the cooled bread.

HOLIDAY GINGERBREAD MUFFINS

Steps:

• Preheat oven to 350°.
• Grease 12 muffin cup/tins.
• In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar.
• Combine dry ingredients in a medium bowl and add to first mixture.
• Stir in the water, mixing well.
• Fill the muffin cups two-thirds full.
• Lightly sprinkle with sugar.
• Bake at 350° for 20 to 25 minutes or until done.

SPICED BANANA GINGERBREAD MUFFINS

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.