banana gingerbread muffins

This delicious muffin is the tastiest gift or treat for the holidays!  The blend of cinnamon, ginger and clove spices is the perfect addition to the sweet banana batter.  Top with a dusting of powdered sugar or our cream cheese glaze.

muffin recipe 

1 1/2 cups all-purpose flour

2 teaspoons baking powder 

1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cardamom
1/8 teaspoon ground nutmeg
8 Tablespoons (1 stick) butter, room temperature
¾ cup brown sugar
1 egg
1 cup banana, mashed (about 2 bananas)
1/2 cup buttermilk
¼ cup molasses

cream cheese glaze
4 ounces cream cheese, room temperature
3 Tablespoons butter, room temperature
1 ½ cups confectioners sugar
½ teaspoon vanilla
3 Tablespoons milk

for the muffins:
1.) Preheat oven to 350°. Line a 12-14 muffin tins with liners (or grease and flour 12-14 muffin cups).
2.) In a large bowl, sift or stir together the flour, baking powder, cinnamon, ginger, allspice, cloves cardamom and nutmeg. Set aside.
3.) In a medium bowl, beat the butter and sugar together for two minutes.
4.) Add the egg and beat for one minute.
5.) Beat in the mashed banana, buttermilk and molasses.
6.) Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.
7.) Spoon the batter into the prepared muffin cups.
8.) Bake for 20-23 minutes, until a toothpick comes out clean when inserted in the middle of the muffin.
9.) When completely cool, lightly dust with powdered sugar or drizzle with cream cheese glaze (optional).

for the glaze:
1. In a medium mixing bowl, mix together the cream cheese and butter for one minute.
2. Add the confectioners sugar and vanilla. Mix until combined.
3. Add the milk, and mix until a smooth consistency (the icing may require an additional ½ - 1 teaspoon of milk to reach drizzle consistency).

mini whole wheat banana walnut muffins

Bananas are my youngest son’s favorite fruit, so we always have plenty of them on hand and that usually means that we also have plenty of ones that browned too quickly.  This recipe is the perfect (and tastiest!) way too use up ripe bananas (by the way, you can freeze ripe bananas...  just peel and place in an air tight freezable container). 

Try swapping out the walnuts with sunflower seeds, raisins or chocolate chips.  These are perfect for breakfast, snacking or packed into a lunch box! 

1 cup whole wheat flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

1 large egg

1 large ripe banana  

½ cup brown sugar

1/4 cup butter (1/2 stick), melted

½ cup buttermilk

½ teaspoon vanilla

½ cup walnuts, chopped

1. Preheat oven to 350°.
2. Grease and flour or line 24 mini muffin tins with paper liners.
3. In a large bowl; sift or stir together the flour, baking powder, baking soda, and cinnamon.
4. In a medium bowl; beat the egg, banana, brown sugar, melted butter, buttermilk and vanilla together.
5. Combine the dry and wet ingredients. Beat for 30 seconds, until ingredients are combined.  Stir in the walnuts.
6. Spoon the batter into the prepared muffin cups.
7. Bake for 11 to 15 minutes, until a toothpick comes out clean when inserted in the middle of a muffin.

What is your favorite way to use up ripe bananas?

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