Spiced Banana Bread Mini Muffins

4 overripe medium bananas, mashed
1/3 cup melted unsalted butter (if using salted butter, omit salt below)
3/4 cup light or dark brown sugar
1 large egg, beaten
1 tsp vanilla extract
Zest from 1 medium orange
1 tbsp rum (optional - included in nutritional analysis)
1 tsp baking soda
Dash salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp ground cloves
1 1/2 cups white whole wheat flour (such as King Arthur brand)
Optional: minced crystallized ginger for garnish

Preheat the oven to 350°F. Prepare a mini-muffin tin by lightly brushing wells with melted butter or filling with mini baking cups. Combine butter and mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla, orange zest and rum (if using), then the spices. Add the baking soda and salt to the batter. Add the flour last and gently mix to thoroughly combine (don't over mix or muffins will be dense). Scoop batter into tins with a tablespoon (a small ice cream scoop works great). Sprinkle tops of muffins with crystallized ginger if using. Bake for 15-20 minutes, or until a tester comes out clean. Let cool in muffin tins for about 3 minutes, then turn out onto a rack.

Makes about 32 muffins.

Can also be baked in a 4×8 inch loaf pan (check for doneness at 45-60 minutes) or two mini-loaf pans (check for doneness at 35-45 minutes).

Number of Servings for loaf/loaves: 12

Number of Servings: 32

Recipe submitted by SparkPeople user MISS_THING.