Gingerbread Banana Muffins

Preheat the oven to 400℉. Line two 12-count muffin tins with muffin liners or grease with non-stick cooking spray.

In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, mashed bananas, eggs, and vanilla.

In another bowl, whisk together the flour, baking soda, ginger, and cinnamon. Add to the bowl of wet ingredients and stir just until incorporated and no streaks of flour remain, being careful not to overmix.

Evenly distribute the batter between the prepared pans, filling each cup or liner about half full. Top with a sprinkle of coarse sugar, if desired.

Bake, one pan at a time, in the 400℉ preheated oven for 5 minutes before reducing the temperature to 350℉ and baking for an additional 10-15 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!