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