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Banana Ginger Muffin Recipe
Marjorie B.

Banana Ginger Muffin Recipe

The subtle pairing of ginger and bananas make those muffins a memorable experience. You will be coming back for this recipe, time and time again.
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Prep Time 25 minutes
Cook Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 ½ cup All Purpose Flour
  • ½ cup Packed Brown Sugar
  • 1 cup Ripe banana, pureed 2-3 bananas
  • 2 teaspoon Baking powder
  • ½ cup Whole milk Room temperature
  • ¼ cup Sour cream
  • 2 Large eggs Room temperature
  • ¼ cup Non-salted butter Melted
  • ¼ cup Vegetable oil
  • 2 teaspoon Vanilla extract
  • ¼ cup candied ginger finely chopped
  • ¼ teaspoon salt

Method
 

  1. Preheat oven to 400 °F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
  2. In a large mixing bowl, sift together the flour, baking powder and salt.
  3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, candied ginger, pureed bananas, vanilla extract and brown sugar. Whisk together until combined.
  4. Add the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
  5. Fill each muffin mold up to ¾ with a spoon. Cook in the 400 °F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean. Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.
  6. Allow 10 minutes of cool down before demolding.

Notes

TIP: use up those old, overripe bananas that your kids won't touch. They'll ask for this recipe over and over again.