Gingerbread Muffins with an Orange Zing

1 small/medium ripe banana
1 large egg
1 tsp vanilla
zest of 1/2 and orange
1 tsp orange extract
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/3 cup molasses
1/3 cup milk
1/3 cup granulated sugar
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cups flour

Preheat oven to 400℉. Grease 12 muffin cups.

In a large mixing bowl, mash the banana  and egg together using a fork until only small lumps remain. Use a spatula to stir in the vanilla, orange zest, orange extract, spices, and salt.

Add the oil, molasses and milk, incorporating fully between each ingredient. Add the sugars and mix. Stir in the baking powder and soda. Fold in the flour just until combined. Don't over mix.

Pour into 10-12 muffin cups. Bake for 10 minutes at 400℉ and then reduce temperature to 375℉ and bake for 7-9 minutes more until a toothpick comes out clean. For moister muffins, remove muffins from oven when toothpick comes out with just a bit of crumbly batter.

Cool for 5 minutes. These tasty muffins are best served warm and are delicious with butter.

Adapted from recipe from Fork Knife Swoon.