Gingerbread season is not over yet - keep the spiciness from the holidays alive in these one bowl gingerbread muffins. Cleanup is such a breeze!
Keyword: Breakfast, Muffins
Author: Eva Bakes
1super ripe small/medium sized bananamashed
1 and 1/2teaspoonsground cinnamon
1/3cupmilk of choice
2 and 1/4cupswhite whole wheat flour
Preheat your oven to 400 degrees F. Generously grease or line a standard muffin pan and set aside.
In a large bowl, mix together the banana and egg. Add in the vanilla and mix well. Add in the cinnamon, ginger, cloves, nutmeg, salt, baking powder, baking soda, and mix thoroughly. Add in the applesauce, molasses, and milk and mix well. Then add the sugars and mix well.
Slowly fold in the flour, and mix until everything just comes together. Do not over mix.
Transfer the batter evenly into your muffin pan, filling each well about 3/4 full.
Bake in your preheated oven for 10 minutes. Then turn down the temperature to 375 degrees F, rotate the pan, and bake an additional 7-9 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving.
Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.Source: Barely adapted from Fork Knife Swoon