As it turns out, not everything I bake is savory (just almost everything). If I’m going to go sweet, my go to is banana-something, and I always reduce the sugar and add extra flavors. In this case, ginger – the nectar of the gods – and lots of it. For this recipe, I knew what I wanted to make and taste but didn’t know what cooking times or specific measurements would be, so I turned to that musty distant relative’s closet of a recipe compendium, allrecipes.com. I found this 5 star, 2729 reviews recipe and adapted from there.
Before I begin, let me introduce you to this marvelous thing that I recently discovered at the grocery store:
My life has forever been altered for the better. This is literally the best thing ever, because it lets me add ginger to everything, from stir-frys to baked goods – like it’s no big thang. I put a hefty 2 tablespoons in this recipe for a nice strong kick to the mouth with every bite, but if you’re a little shyer with you ginger you can add less for a more subtle zingy muffin.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large bananas, mashed
- 1/2 cup sugar
- 1 egg
- 1/2 cup light (half-fat) butter, melted
- 2-3 tablespoons ginger stir-in paste
- Preheat oven to 350 degrees F (175 degrees C). Coat mini-muffin pan with non-stick spray, or use paper liners. Mix together the flour, baking powder, baking soda, and salt; set aside.
- Combine bananas, ginger, sugar, egg, and melted butter in a large bowl. Fold in flour mixture, and mix until smooth. Scoop into muffin pans.
- Bake in preheated oven. Bake muffins for 10 to 15 minutes (if you’re making full-sized muffins, for 25 to 30 minutes). They should spring back when lightly tapped when they’re done.
I’m a fool and I started making these before realizing that I had run out of baking soda, so I made the recipe with twice the amount of baking powder, instead. They turned out delicious, but I had to bake them for more than twice the time in the above recipe, and then broil them in the oven to get a nice color on the top.
All’s well that ends well, though, and they were something I couldn’t help but snack on every time I passed by the fridge (while they lasted). And that’s saying something, for someone with little to no sweet tooth!
**April 12 Update – I’ve since made these with semi-sweet dark chocolate chips in the mix – delicious!**