Thursday, November 7, 2013
Banana Gingerbread Mini-Muffins
I had one overripe banana. What do you even do with one overripe banana? It's too squishy to eat plain or put in yogurt. But my favorite banana bread recipes have a banana-to-egg ratio of at least 1.5:1. This is usually the point at which I look for a vegan recipe to avoid eggs altogether, but instead I poked around for a 1:1 ratio. And I'm glad I did because I found this: http://www.yummly.com/recipe/Baby-banana-gingerbreads-369103?servings=1
The full blog post is here, but I didn't even really read it.
The recipe is halved from the original and made as follows:
3/4 cup flour
1/6 cup sugar
2/3 tsp ground ginger
1/3 tsp baking powder
1/6 tsp baking soda
1/2 tsp cinnamon
1 banana (very ripe, mashed)
1/3 stick butter (softened)
1/6 cup molasses
1. Preheat oven to 375 degrees.
2. Line mini muffin pans.
3. Melt butter in a plastic bowl in the microwave. Add other ingredients to the same bowl and mix well.
4. Divide into approximately 24 mini muffins and bake until cooked through.