Banana Ginger Muffins

The other day before physical therapy, I headed up to the top of Queen Anne in search of an amazing, eggless pastry treat. I am not big into sweets much anymore, not sure when that happened. I use to be such a sweet fiend, but now I rarely crave anything sweeter than a scone or a not sweet muffin, I am satisfied with the sweetness of a ripened mango and a table cool bottle of grape kombucha. I find it humorous. It was not always the case. Despite being aware of my own low tolerance for wheat and the addition of the egg allergy, I still tend to be desirous of a morning muffin, biscuit or bready bite on occasion. On this particular day, I had my laser set on going to Macrina Bakery on Queen Anne. I had had one muffin EVER in life there and it stuck with me. It was the only vegan selection they had that day, so my only option. It was a good option: a Banana Ginger Muffin. The faint whispers of flavor that teemed in my memory sent me back that morning and I was not disappointed. The muffin was not super sweet, but kept a similar beat to a slice of gingerbread, but with the levity of a light muffin. In a word: amazing. After trying to savor the taste, but doing something more resembling devouring it, I became determined to recreate the muffins in my own kitchen and even kick up the health quotient and do it with a combination of spelt and whole wheat flour. I was pleased with the recipe I came up with, it truly did not disappoint. Maybe, instead of running all over town, I will have you running straight into your kitchen to make these. Speaking of which, my batch mysterious disappeared at Orcas Island and I think I need to make another batch.

Banana Ginger Muffin


5 small bananas, mashed
¼ cup margarine
½ cup light brown sugar
½ cup dark brown sugar
1 cup whole wheat pastry flour
1 cup spelt flour
1 tsp. salt
1 tsp. baking soda
1 tsp ground ginger
1 tsp. ginger zest
2 tsp. crystallized ginger, minced
1.5 tsp. pumpkin pie spice
pinch fresh nutmeg


Preheat the oven to 350 and grease 2 muffin pans (9-12 muffins). In a medium bowl, mix together the mashed bananas and margarine. Mix in the two types of brown sugar and cream. In a separate bowl, combine the dry ingredients including the 3 types of ginger until incorporated. Add the dry mixture to the wet mixture and stir to combine.

Scoop about 1/4 cup of muffin mix into the muffin pans, making 9-12 muffins. Sprinkle the muffins with dark brown sugar and bake until a toothpick comes out clean when inserted, about 20-25 minutes.