Ingredients
-
1/2
-
1
-
3
-
2
-
3
-
1
-
2
-
1
-
1/2
-
1/2
-
1/2
-
1/3
-
1/2
-
1/4
-
1/2
Directions
Ginger Banana Nut Muffins, Moist and light with the flavor of ginger This is from the Holly Tree Inn in Point Reyes Station, California , To make these muffins vegan, used almond milk with a little vinegar in place of the buttermilk, and flax meal mixed with water in place of the eggs I even reduced the sugar a bit (2/3 c instead of a full cup) and they were still yummy!, Delicious! Not syrupy or cloying like banana muffins can sometimes be; the brightness of the ginger and spices make a nice complement to the warmer flavors of banana and brown sugar I made a half batch exactly according to the recipe, then a second batch with a few tweaks to make it vegan, and I could hardly tell the difference!
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Steps
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1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Large Bowl, Combine Oil, Brown Sugar, Bananas, Eggs, Buttermilk and Vanilla. |
|
3
Done
|
in a Medium Bowl, Combine Flour, Baking Soda, Salt, Baking Powder, Pecans, Candied Ginger, Nutmeg, Powdered Ginger, and Cinnamon. |
|
4
Done
|
Add Flour Mixture to Banana Mixture;mix Well. |
|
5
Done
|
Divide Batter Among Greased or Paper-Lined Muffin Cups. |
|
6
Done
|
Bake For 20-25 Minutes. |
