Vegan Banana Walnut Muffins with Candied Ginger

Vegan Banana Walnut Muffins with Candied Ginger
I had bananas in the pantry that were going to go bad before I could use them all in my morning smoothies. I gravitated towards baking something banana-y as most bakers with overripe bananas probably do. I saw on some food tv show that the more over ripe your bananas are the better they are to bake with. Now I knew this, but you should have seen these bananas that this professional baker was using.  The bananas she was using were almost a liquid state!  Her reason for using bananas that were overripe was that you really get almost a caramel-y banana flavor when using such over ripe bananas. The bananas I used were not in a liquid state but these muffins still turned out delicious. We had some candied ginger in the pantry that I had used previously in something I baked and on a whim I thought I would try it sprinkled on top of the muffins. If ginger is not your thing, you can easily omit it from the recipe. I think it adds a nice different unexpected gingery kick to the muffins. Do not bother using your mixer for this recipe. It can be made using a mixing bowl and spoon! Making it a great recipe for kids to help with. This recipe makes 1 dozen muffins.
3 overripe bananas
¼ cup oil-I used canola oil since it was what we had in the cupboard.
1 cup sugar
2 cups flour
1 tsp salt
1 tsp baking soda
1 cup chopped walnuts
1/3 cup of chopped candied ginger
Preheat oven to 350 degrees. Because of the oil in the recipe you do not have to butter or spray your muffin tin to prevent sticking.  Mash bananas well in a large mixing bowl. Add the oil and the sugar. Mix well.  Sift the flour, salt, and baking soda together. I put them in a different bowl and took a wire whisk to sift them. Add the dry ingredients, plus the chopped walnuts to the banana mixture and mix until well combined. Spoon batter into muffin tins. I used  a 1 ½ inch small ice cream scoop  to fill each muffin space with two scoops of the batter for each muffin.  Sprinkle the candied ginger on top the muffins. Bake for 20 minutes or until a tooth pick comes out clean.  I did not have a tooth pick so I used a dry spaghetti noodle as my toothpick.   
Amanda Stivers