Gingerbread Muffins (GF) - Take 3

These came out REALLY REALLY good.  These are nice and moist and have a GREAT flavor.  These were a combination of gingerbread muffins 2 and gingerbread muffins 1  This is my favorite gingerbread muffin recipe.  

They are really moist and fluffy.  I like the increased amount of spices also - makes these very flavorful !

Ingredients:

1/2 cup Oat Flour
1/2 cup Corn Flour
1/2 cup Potato Starch
2 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground allspice
--------
1/2 cup molasses
1/2 cup almond milk
1 tsp vanilla extract
2 medium to large very ripe bananas, mashed

Directions:
Mix molasses, almond milk,  vanilla and mashed bananas in one bowl. 

Mix the dry ingredients in another bowl.    

Add the dry ingredients to the wet ingredients and stir just until the dry ingredients are moistened.  

Pour into muffin pan and bake at 350 degrees for about 20-25 minutes or until toothpick inserted in the center comes out clean.  I only got 10 muffins because I was making them a little larger.

I like using the silicone bakeware for my muffins.  The muffins  come out so easily and I don't need to grease the pan.  My favorites are:   Casabella Silicone Standard Muffin Pan, Casabella Silicone Large Muffin Pan, Casabella Jumbo Muffin Cups.


The OXO Large Scoop  is GREAT for scooping out batter into the muffin pan.  It is MUCH neater than when I used a spoon to scoop the batter into the pan - I no longer get batter all over the muffin pan !!!




So I rejoice and am glad.  Even my body has hope,
Psalm 16:9 (NCV)