 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 32 |
|
Turned from a banana gingerbread loaf by Nicole ( /2007/11/banana-gingerbread/) into mini-cupcakes for easier transport and lunchbox packing! I changed the name to a spice rather than ginger cake because with all the flavours in the batter it's impossible to pick out just one! Read more ! Ingredients:
1 cup whole wheat flour |
1 cup all purpose flour |
1/2 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp salt |
1 tsp cinnamon |
1/2 tsp allspice |
1/2 tsp cloves |
1/4 tsp nutmeg |
1/2 cup brown sugar |
2 large bananas, mashed |
2 tbsp fresh grated ginger |
1/4 cup dark molasses |
1/4 cup maple syrup |
1/2 cup buttermilk |
1/4 cup oil (i used a light olive oil) |
Directions:
1. Preheat oven to 350F. Lightly grease a mini-muffin pan.
2. In a large bowl, whisk together flours, baking powder, baking soda, salt and spices.
3. In another bowl, beat together brown sugar, banana, fresh ginger, molasses, maple syrup, buttermilk and oil.
4. Pour into the dry ingredients and stir until just combined.
5. Bake 15 minutes, turn out immediately and cool on a rack.
|
|