banana gingerbread muffins

These turned out great! So seasonal! Taylor liked them and according to my calculations, right under 200 calories each. These are my kind of muffin, more dense and quickbreadish, rather than a cake.

I think you could also substitute a cup of pumpkin for the cup of mashed banana, but the banana is sweeter than pure pumpkin so you may be missing out on some sweetness, if that's what you expect from your muffins.

Banana Gingerbread Muffins

makes 1 loaf of bread or 12 muffins

{ingredients}
1 cup whole wheat flour
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground cardamom
pinch freshly ground nutmeg
1/2 cup brown sugar
1 cup banana, mashed (about 2 large)
1/2 cup molasses
1/2 cup buttermilk*
4 tbsp oil

{directions}

Preheat oven to 350F. Lightly grease a 9×5-inch loaf pan or 12 cup muffin pan or place paper liners in muffin pan. (as you can see I had to use fall liners)

In a large bowl, whisk or sift together flours, baking powder, baking soda, salt and spices.
In a medium bowl, whisk together brown sugar, banana, molasses, buttermilk and vegetable oil. Pour into dry ingredients and stir until just combined. Pour into prepared pan and sprinkle with coarse sugar, if desired.

Bake muffins for about 20-25 min and loaf about 45 min, until a toothpick inserted into the center comes out clean.

*make your own buttermilk by adding 1/2 t. vinegar to 1/2 c. skim milk and letting it sit about 3 minutes.