optional: coarse sugar (to sprinkle on top of the muffins before baking)
Instructions
Preheat the oven to 350℉. 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 preheated oven for 15-18 minutes or until a toothpick inserted into the center comes out clean. Let cool in the muffin tins for 5-10 minutes before transferring to a wire rack to finish cooling. Bake the remaining muffins. Enjoy!
Notes
Store finished, cooled muffins covered at room temperature for up to 4 days or freeze in an airtight container for longer.