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Banana Ginger Muffins

in Diana's Recipe Book

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(total ratings: 2)
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Servings: Makes 12 muffins
1 1/2 cups all-purpose flour
1/3 cup whole wheat flour
1 tbsp. baking powder
1/2 cup brown sugar, packed
3 tbsp. minced crystallized ginger
1/2 cup rolled oats (not instant)
1 cup mashed banana (about 2 large)
1 large egg, fork-beaten
1 1/4 cup buttermilk (or reconstituted from buttermilk powder)
2 tbsp. canola oil, or vegetable oil
1/4 cup maple (or maple-flavoured) syrup
3 tbsp. brown sugar, packed

Preheat oven to 375 degrees F (190 C). Grease a 12 cup muffin pan.

Combine first 6 ingredients in large bowl. Make a well in center.

Mix next 5 ingredients in medium bowl. Pour into well. Stir until just moistened. Do not overmix.

Fill greased muffin cups 3/4 full. Sprinkle with second amount of brown sugar. Bake in 375 degrees F (190 degrees C) oven for 20 to 25 minutes until golden brown and wooden pick inserted in center of muffin comes out clean. Let stand in pan for 5 minutes before turning out onto wire rack to cool completely.

Makes 12 muffins.

Date: March 18, 2003


Reviewer: Renee
These were a real treat! The taste of the ginger, banana and maple syrup were a surprise for everyone. Well done!

Reviewer: Jacob Alvarez
Wow these muffins really packed a punch! I loved them as i love any good baked good that is brave enough to have a spicy, bold taste. However the rest of my family found them to have a little too much kick and I suggest baking them with maybe half as much ginger. Otherwise they were to my liking.


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