One-Bowl Gingerbread Muffins

Sorry for the late posting!! I was all ready to blog my way into a new year, productive habits and all that, but the Geologist and I came down with some kind of weird lingering January crud that involved lots of tiredness, headaches, and lack of motivation and brainpower. Not gonna lie, there was a lot of napping and TV-watching. But it seems we're coming out of it! I feel like a human being again this week! So on with these recipes, which were supposed to be post-Christmas recipes, but now they're half a month late... so... Oh well! Maybe a few of you will still be on the lingering Christmas flavor bandwagon with me. Or you can always save them for next Christmas!

One-Bowl Gingerbread Muffins (adapted from Fork Knife Swoon)
Printable Recipe

1 very ripe banana, mashed (about 1/2 cup)
1 large egg
1 tsp vanilla extract
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt
1/2 cup canola or vegetable oil
1/3 cup molasses
1/3 cup buttermilk
1/3 cup granulated sugar
1/3 cup dark brown sugar, packed
1 tsp baking powder
1/2 tsp baking soda
2-1/4 cups all-purpose flour

Coarse sugar for sprinkling

Preheat the oven to 400 degrees F. Line or grease a 12-cup muffin pan and set aside.

In a large mixing bowl, use a fork to mash the banana together with the egg until as smooth as possible. Stir in the vanilla, spices, and salt. Stir in the sugars until smooth. Add the oil, molasses and milk, and stir until combined. Sprinkle the baking soda and powder over the top of the batter and stir it in with a spatula. Fold in the flour until all the dry floury bits are gone. Don't over-mix, it should still be a bit lumpy!  

Divide the batter evenly between the muffin cups. Sprinkle with coarse sugar

Bake for 10 minutes at 400 degrees. Leave the muffins in the oven, turn the oven temperature down to 375 degrees, and bake for an additional 7-9 minutes until the muffin tops are set and a toothpick inserted into the center of the muffins comes out clean. Let cool in the muffin tins for 5 minutes, then transfer to a baking rack. Serve warm, or warm leftovers up in the microwave for a few seconds. They're yummy at room temperature, but even better when warm!

I'm a sucker for gingerbread, I can't give it up. It's my leftover holiday addiction! The Geologist is completely over it and steals the chocolate muffins and leaves the gingerbread muffins for me and the boys. Fine with me! This recipe is a variation of our absolute favorite One-Bowl Chocolate Banana Muffins, also from Fork Knife Swoon, one of my favoritest new cooking blogs. I've made quite a few recipes from this blog and haven't had a dud in the bunch!

These new Gingerbread Muffins are scrumptiously gingerbread, with just a hint of banana. You might think that wouldn't work, but it totally does! The banana keeps them soft and fluffy, while the molasses and spices make them warm and homey. Some muffins just beg to have warm, melted butter smeared on them and these muffins are butter's best friend! I've really got to stop making them one of these days, either that or make muffin-diets a thing...