Dianne'S Gingerbread Banana Muffins

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon ground ginger
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cloves
• 1 cup mashed banana (about 2 large)
• 1/3 cup unsalted butter, melted
• 1/3 cup granulated sugar
• 1/4 cup molasses
• 1 large egg
• 1 tablespoon coarse-grain sugar (optional)

1. Preheat oven to 350 degrees F. Line a standard 12-count muffin tin with paper liners or coat with cooking spray.
2. In a medium bowl, whisk together the flour, cinnamon, baking powder, ginger, baking soda, salt and cloves. Set aside.
3. In a separate large bowl, mash the bananas and combine with the melted butter, sugar and molasses; beat in the egg.
4. Add the flour mixture to the banana mixture and stir gently, just until it is incorporated. Do not over-stir; batter will be lumpy. Fill prepared muffins cups 2/3 full with batter. Sprinkle evenly with the coarse-grain sugar, if desired (optional).
5. Bake 20 minutes, or until tops spring back when lightly touched.
6. Cool in pan 10 minutes; remove to wire rack to cool completely. Enjoy!

flour, ground cinnamon, baking powder, ground ginger, baking soda, salt, ground cloves, mashed banana, unsalted butter, granulated sugar, molasses, egg, coarsegrain sugar

Taken from www.food.com/recipe/dianne-s-gingerbread-banana-muffins-535603 (may not work)