Banana Gingerbread Muffins

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Banana
  • 2 tbsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Molasses

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Salt
  • 2 tsp Vanilla extract
  • 1 1/4 cup Whole wheat or gluten-free* flour

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 1/4 cup Greek yogurt, plain nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ¼ c (150g) whole wheat or gluten-free* flour (measured correctly)
• 2 tbsp (10g) ground ginger
• 1 tsp ground cinnamon
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• 2 tsp vanilla extract
• ½ c (125g) mashed banana (about 1 medium)
• 3 tbsp (65g) molasses
• ¼ c (67g) plain nonfat Greek yogurt
• ¼ c (about 30g) thinly sliced banana (24 slices)

Directions

• 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.)

Nutrition