How To Make Banana Gingerbread Muffins

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* Moist, rich, and spicy * A great way to use up your ripe bananas * Quick, easy, and healthy * No special equipment needed * Makes a great holiday gift

Why This Recipe Works

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– ½ cup extra-virgin olive oil – ⅓ cup unsulphured molasses – 1 egg – 2 ripe bananas, mashed – ¼ cup sour cream – ¼ cup Greek yogurt – ½ cup milk – 1 teaspoon vanilla extract – 1 teaspoon finely grated orange zest

What You'll Need

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– 1 Tablespoon fresh ginger (sub 1 ½ teaspoon ground ginger) – 1 ½ cups all purpose flour – 1 cup whole wheat flour – 1 ½ teaspoons baking soda – ½ teaspoon salt – 2 ½ teaspoons cinnamon – ¼ teaspoon cloves – candied ginger, roughly chopped (optional)

What You'll Need

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Step 1. Preheat the oven to 375 degrees. Grease a muffin tin with nonstick  cooking spray or butter.  In a small bowl, whisk the olive oil with the  molasses.

Step-By-Step Instructions

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Step 2. In a mixing bowl, whisk the eggs, mashed  bananas, sour cream, yogurt, milk, ginger, vanilla extract, and orange  zest. Add the olive oil and molasses.

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Step 3. Add the flours, baking soda, salt, and dry spices. Stir a few times until just combined. Scoop into a mini-muffin tin and place a piece of candied ginger on top of each muffin.

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Step 4. Bake for 17-20 minutes or until the tops are puffy and firm to the touch. Cool for a few minutes before serving.

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They make a fantastic Christmas breakfast! 

You can store them in the freezer for up to 3 months.

SERVE  AND  ENJOY!

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