Banana Gingerbread Muffins

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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