Boozy Banana Muffins

I'm on a muffin tear. Maybe it's because I recently acquired a beautiful muffin tin from a foray to the Bennington Pottery Outlet, just 20 minutes from our house. Two recent happenings led to these muffins: leftover chopped ginger-pecan from our Easter ham, and a surplus of bananas from our 4th anniversary gifts. (Traditional gifts for a 4th wedding anniversary are fruits and vegetables, and my husband and I each bought each other a bunch of bananas! What a bunch of monkeys.) I hope you enjoy them.

 Ginger Pecan Whiskey Banana Muffins

2 mashed rip bananas
2 tbsp vegetable oil or light olive oil
1 egg
1/2 cup whiskey
3/4 tsp vanilla extract
2/3 cup whole wheat flour
1/2 cup oats
1/4 cup sugar
1 3/4 tsp baking powder
1/2 tsp ginger
1/2 tsp cardamom
1/2 tsp salt
1/4 cup melted butter
1/4 cup crystallized ginger
1/4 cup toasted pecans
cooking spray

Mix together in a small bowl the bananas, oil, egg, whiskey, and vanilla. You can use this right away, but I recommend setting it aside for up to 10 hours before mixing it in with the dry ingredients to allow the banana to steep in the whiskey.

While that's happening, chop together in a mini-chopper crystallized (or candied) ginger with toasted pecans and set aside for the topping.

Sift together the dry ingredients. When you're ready to make your muffins, pour the melted butter into the dry ingredients and mix to wet. Then add the marinated banana mixture to the dry ingredients and stir until well mixed. Spray nine muffin cups and fill each 3/4 of the way to the top; top with your ginger-pecan mixture and bake at 375 for 20 minutes or until a toothpick comes out clean.