I’ll call this Hasty Baking. I should’ve named this blog “The Hasty Baker”, because that’s what I was today! Baking frantically. Baking without reading the recipe from start to finish, and being surprised that ingredients were forgotten, or that they were not in the fridge like I thought they would be! That’s me. That’s what I did. And it was fun!!!
I made three mistakes. One was thinking that the apricots I chopped up a few days ago in the fridge in a bowl where still there. Apparently Ben put them in a salad and we ate them all. So I chopped up a large banana as a substitute.
Second, I forgot to add any egg. But I only realized it about halfway through the bake time! OoOpS!
And Third. Taking them out of the muffin pan by simply turning it over a rack to let them fall (from a height of about 12 inches) on the rack! All of them are lop-sided, so for the picture I had to lean them against each other for support so that they look like they are standing up straight! (Don’t know why I thought they would be bouncy! I blame my excessive Food Network TV watching.)
But you know what? It all worked out in the end, and I have relatively healthy muffins (egg-free) for my breakfasts for the next few days! And the ginger really adds zing to otherwise boring banana muffins. I hope you like!
Banana Ginger Muffins (adapted from Closet Cooking’s recipe for Apricot Ginger Muffins)
1/4 cup brown sugar
2 Tablespoons maple syrup
1/4 cup + 2 Tablespoons plain yogurt
1/2 banana (mashed)
2 Tablespoons olive oil
(I forgot the egg!!! Probably because I was trying to do the math while measuring the ingredients!)
1.5 Tablespoons crystalized ginger (chopped)
1/4 teaspoon powdered ginger
(no rolled oats. :-/)
1 cup plus 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
(No apricots!!) Chopped up large banana to make up for it)
Preheat the oven to 350 degrees F. Grease a muffin tin, or use liners.
Sift the flour, baking powder, baking soda, and salt. Whisk well in a medium bowl. Set aside.
Mix the brown sugar, maple syrup, yogurt, first (1/2) banana, oil, (egg, if desired), crystalized ginger, ginger powder, in a bowl.
Mix the wet ingredients into the dry ingredients and stir with a whisk or beat with a hand held mixer to blend.
Add chopped banana and fold in with a spatula.
Divide evenly into 6 muffin tins and bake for about 25 minutes, or when toothpick comes out clean when pulled out from the center of muffins.
Let sit for 10 minutes, then carefully turn out on rack to cool. Cool completely before wrapping in plastic to store.
19 responses to “Banana Ginger Muffins”
These look awesome, mistakes or not. They really do look incredibly moist and I could not tell they are lopsided. 🙂
Hahaha I do that too. The other day I made a (coconut and chocolate) cake, then I got interrupted by the phone. When I came back I forgot if I had added just one or already two cups of flour… It looked a bit runny to I added another cup. The result was a tad dry so perhaps I had added too much. I’ll be making it again more nicely… Your muffins look superb despite the missing egg, I would definitely want to try one!
I’m surprised how well they held their shape without the egg. The banana may have helped. Have a great day!
They looks great Dave! My mistakes are usually compost worthy! Love reading about “cover ups” it gives me hope that someday I’ll be able to know what substitutes to use in baking. Great post!
Thanks! I’ve had to put things in my compost bin, too! Luckily these still held their shape somewhat. They are actually pretty darn tasty. I like the ginger that is added more than other recipes, because usually ginger is accompanied by the other spices like cinnamon, close and allspice, but here it’s such a direct, clean flavor, and pairs well with the banana.
these look awesome – i love anything with ginger!
Ha! Yeah, I’m finding out that I like ginger quite a bit, too!
I love the combination of banana and ginger. Sounds delish!
You know? I thought I’d really miss the apricot called for in the original recipe, but I don’t miss it much. It goes really well with the bananas, I think. Have a great week.
They looks yummy:)
Thanks! They are!
These look great especially that first pic! I bet they tasted awesome!
Thanks, Ami. They were good. Better than I expected once I realized all those mistakes! Sometimes mistakes do not mean it’s over! In fact, egg-free is good for me.
Haha! Dave your blog should be named ‘ Honest baker’ . Home cooking should be just like that LOL. But honestly speaking, they look delicious 😋
LOL! But seriously, if I was an honest baker, there would be a ton of other posts here! These barely “made the grade” in that they look fine in the pic.
Recipe makes only six? Is that an oversized pan you have?
Yes, the recipe makes 6 full standard sized muffins. The reasons it only made 6 was that that I forgot two ingredients–egg and rolled oats–but also because I tend to fill muffin tins more fully than called for. If you want 12 muffins, just add the egg and rolled oats, then divide evenly among 12 muffin molds. I hope that helps. Check out the original recipe I based this off by clicking on the hyperlink. Thanks for stopping by!