It's mid-October and the leaves in my neighborhood are truly at their finest peak. And to top it off, we have an unusual high pressure system sitting over the Puget Sound, giving us that brilliant Seattle blue sky. The world is a colorful and beautiful place. On days like these, I love to bake succulent treats for my family. Sweet is always good and a favorite and if I can sneak in some nutritious elements ... all the better. We love these muffins for their hints of traditional autumnal flavor and their yummy goodness.
Banana Ginger Muffins
2 large bananas, mashed
1/2 chopped pecans
3/4 cup old fashioned oats
1 1/3 cup flour
1/3 cup brown sugar (plus more for garnish if desired)
2 teaspoons baking powder
1/4 teaspoon ground ginger (for a more intense flavor, grate 1/4 teaspoon fresh ginger)
1/4 teaspoon salt
1 egg
1/2 cup milk
1/4 cup canola oil
Preparation
Preheat oven to 400 degrees.
Grease a 12-cup muffin tin. Set aside.
Combine bananas, pecans, oats, flour, brown sugar, baking powder, ginger and salt. In separate bowl combine egg, milk and canola. Add egg mixture all at once to the dry ingredients.
Using an cookie scoop, drop batter into prepared muffin cups. Garnish with brown sugar to taste on each top.
Bake at 400 degrees for 18-20 minutes or until golden brown. Cool slightly and serve warm.
