Banana Gingerbread Muffins Recipes

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:

• 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 MUFFINS

Steps:

• Preheat the oven to 325°F, and lightly coat 8 muffin cups with nonstick cooking spray.
• In a small bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together the butter, egg, and vanilla. Stir in the mashed banana, molasses, and yogurt. Add in the flour mixture, stirring just until incorporated.
• Divide the batter between the prepared muffin cups. Place 3 banana slices on top so that they're just barely touching in the center of the batter. Bake at 325°F for 24-29 minutes, or until barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack. (Note: The banana slices will be hot and will squish if they're touched, so try to only touch the muffin when removing them from the pans.)

GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

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.

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!