Dianne'S Gingerbread Banana Muffins - cooking recipe

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup mashed banana (about 2 large)
1/3 cup unsalted butter, melted
1/3 cup granulated sugar
1/4 cup molasses
1 large egg
1 tablespoon coarse-grain sugar (optional)

Preparation

Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional).
Bake 20 minutes, or until tops spring back when lightly touched.
Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!