Gingerbread Banana Streusel Muffins

Ginger root gives these Gingerbread Banana Streusel Muffins a spicy bite that just plain old ground ginger can't give you. Perfect to kickstart your holiday baking!

Ingredients:

1 1/2 cups flour

1/2 cup sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 tsp ground ginger 

1 tsp cinnamon

1 tsp allspice

1/2 tsp nutmeg

1 egg

1 1/2 cups mashed ripe banana

1/2 cup melted butter

1/4 cup minced gingerroot 

1/4 cup molasses

Streusel:

1/3 cup finely chopped walnuts

1 tbsp brown sugar

1/4 tsp cinnamon

1/4 tsp ground ginger 

Mix the streusel ingredients together in a small bowl and set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, salt and dry spices. In another bowl beat the egg, banana, melted butter, gingerroot and molasses together.

Add the wet ingredients to the dry and mix just until combined. Set paper liners in a muffin tin and fill about 1/3 with batter. Then add a heaping spoonful of streusel followed by more batter. Top with a light sprinkling of streusel. (I like more of the streusel in the middle of the muffin. When it's on top it tends to fall off when eating.)

Bake in a 375°F oven for 22-25 minutes or until a cake tester comes out clean.

Makes 12 medium sized muffins. Sit back and enjoy their spicy intensity!