Banana Molasses Muffins

Trying to do less sugar in the New Year, I created this recipe for an old banana I had lying around. Not sure it was entirely successful. It would have been better with nuts but one of my nephews (you know who you are) is allergic.

The fermenting of the banana is strange but I would do that again.

Here it is:

Banana Molasses Muffins (no refined sugar)


2 large bananas
1/2 cup of cooking sherry or other sweetish booze
1 1/2 cups of Bisquick (there’s sugar in there but not much!)
A pinch of kosher salt
2 tablespoons pumpkin pie spice or just cinnamon
2 tablespoons molasses
1 egg
1/3 cup melted Earth Balance or butter

Preheat oven to 350.

Mash up bananas with spices and sherry. I left this to ferment for about a week (!!!) in a  plastic container. It got sweeter as it went but not too much boozier. I doubt it’s necessary to leave the bananas like this but I was curious what would happen.

Mix wet ingredients well and then use a big wire whisk to add the Bisquick and pour into a muffin tin. Bake for 20 minutes or until a toothpick the center comes out clean.

Yields a dozen muffins.


About bakingnotwriting

I'm a writer who is always baking! Or a baker who is always writing...No. Other way around.
This entry was posted in Baking, Baking with fruit, Bisquick, Muffins and tagged . Bookmark the permalink.

One Response to Banana Molasses Muffins

  1. Pingback: Molasses Fudge Millet (flour) Vegan Muffins | bakingnotwriting

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