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Banana Gingerbread Muffins

By Katie Williams | Published 2019-08-16

Banana Gingerbread Muffins
Source: webvilla via pixabay.com

Total time: 30 mins | Prep time: 10 mins | Cook time: 20 mins

Yield: 12 small muffins | Nutritional guidelines: 156 calories per serving


Category: Dessert | Cuisine: American
Keywords: Muffin, Sweet, Banana


Rating:
(4.7 based on 3 ratings)

Extremely versatile banana muffin recipe which allows to use your over-ripe bananas. You can adapt spices and flour combination to your liking, and decide to use oats or cereal. Being relatively low-GI, this recipe is suitable for people following a low-glycemic (low-GI) diet.

Ingredients

  • 1/2 cup oats or cereal
  • pinch of salt
  • 1 cup (140 grams) dark rye flour
  • 1 cup (140 grams) all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp fine grain sea salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 3 T extra virgin olive oil
  • 3 T full fat plain yogurt
  • 1/4 cup (50 grams) dark brown sugar
  • 3 very ripe bananas, mashed
  • 2 T blackstrap molasses
  • 1 tsp pure vanilla extract
  • 1 medium egg, lightly beaten

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Bring 1 1/2 cups water to a boil.
  3. Add the oats or cereal and salt, whisk to prevent clumping.
  4. Lower the heat to low and cook, uncovered, stirring occasionally, until soft.
  5. Set aside 1/2 cup of the cooked oats or cereal.
  6. Grease two 6-cup or one 12-cup muffin tin with olive oil.
  7. In a medium bowl, whisk together the dry ingredients (dark rye flour, all-purpose flour, baking powder, baking soda, salt, and spices).
  8. In another bowl for the wet ingredients, combine the oil, yogurt and the brown sugar. Beat with a whisk until smooth. Add the mashed bananas, molasses, egg, vanilla, and the 1/2 cup cooled oats or cereal; stir to combine.
  9. Add the dry ingredients, and stir until just combined, avoiding over-mixing.
  10. Scoop the batter into the prepared muffin cups.
  11. Bake for 20-25 minutes, until the top of the muffins are set and dark brown.
  12. Remove from the oven, transfer the hot muffins from muffin pan to a wire rack, and cool slightly.
  13. Serve warm, either just made or warmed up quickly in the oven.

Diet / allergy information

This recipe is:

  • Vegetarian
  • Not gluten-free
  • Not dairy-free
  • Not without eggs
  • Not without added sugar
  • Not vegan

Adopted from a recipe by Valeria Necchio.
Nutrition information is calculated using an online API and should be considered an estimate.


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