In this household, there are always a stash of bananas waiting to be eaten. We use them in smoothies, cut them up for a cereal or oatmeal topping and simply enjoy them straight off the vine. If one sails past the mark, we don’t sweat it because we know it’s destined for even better flavor baked fantasies. This, in my opinion, makes bananas one of the best fruits out there. Just try and come up with one better. They travel well, cost little, taste great when eaten as intended and get even better once they’re overripe. Every time an over aged yellow skinned fruit presents itself, we stash it in the freezer in anticipation of a future loaf/cake/muffin of fruit flavored goodness down the road.
Now, truth be told, I love a classic slice of banana bread as much as the next girl, but also believe there is more out there for the humble banana than a mere loaf. And so I do what any dedicated food blogger would do; I play with my food. I first whip up a moist and flavorful amaretto banana bread (because a little alcohol mixed in makes everything much, MUCH better – says the mom to four boys). Next comes the delectable Caramel Coffee version (because this laboring lassie doesn’t function without a hearty swig of the liquid black each morning) and now I’ve added banana gingersnap muffins to the repertoire.
These little morning mistresses are the perfect way to start off your day. Yes, yes, there’s all sorts of banana flavor to love. But singing along side it you’ll taste the flavors of ginger, molasses and cinnamon. What could be more perfect? Ok, so maybe a mimosa accompaniment or, if my husband has any say in the matter, a spicy bloody mary (did I mention I have four boys?).
To bake up a batch of your own is simple. Grab a bowl and mix together a few select dry ingredients including flour, ginger and cinnamon.
Set that to the side and move on to the wetter side of life with a few eggs, some bananas and a squeeze or two of molasses among other fab flavors. And YES, I’m lazy. I threw the bananas in completely unharmed and left the dirty work to my mixer. This recipe is just that forgiving.
Once you’ve sufficiently pulverized the wetter side of the recipe, add in the dry and finish off the batter with a twirl or two of the mixing paddle. Pour into prepared muffin tins about 3/4 of the way high and sprinkle with a little magic fairy dust.
Ok, not real fairy dust, but it might as well be for the way it enhances our tasty little breakfast orb from “this is pretty good” to “Yea Baby! This is officially the best part of my day!” You think I’m joking but there are definitely days when a muffin wins out over everything else.
Bake em up, pop em out, grab a boy or four and indulge to your heart’s content. I did mention I had a pile of boys, right?
Banana Gingersnap Morning Muffins
Yield: About 2 Dozen Muffins
Total Time: 40 min
2 Cups All Purpose Flour
1 tsp Salt
1 Tbsp Ground Ginger
1/2 tsp Cinnamon
1 tsp Baking Powder
1/2 tsp Baking Soda
3-4 Ripe Bananas
1/2 Cup Melted Unsalted Butter
1 tsp Vanilla
1/2 Cup White Sugar
1/2 Cup Brown Sugar
1/3 Cup Molasses
For the Streusel Topping:
1/2 Cup Chopped Pecans
2 Tbsp White Sugar
1 tsp Cinnamon
In a medium sized bowl, combine the dry ingredients; the flour, salt, ginger, cinnamon, baking powder and baking soda. Set to the side.
Grab up a separate mixing bowl and combine the remaining ingredients together; the bananas, butter, eggs, vanilla, sugars, and molasses.
Add the dry to the wet and mix until combined.
Using cupcake wrappers or a greased muffin tin, pour in the batter and fill cups about 3/4 full.
Mix together the streusel ingredients and sprinkle across the top of the batter.
Place muffins into an oven preheated to 350 degrees for 20 minutes or until a toothpick comes out clean.