Recipe by PaulaG
This recipe is from Williams-Sonoma Essentials of Healthful Cooking. They bake up light and full of flavor. The riper the bananas the sweeter the muffins.
Top Review by mianbao
These banana muffins turned out very nice, as I expected a Paula G recipe to. I got up early this morning (not that much) and started making these. My daughter and I were able to enjoy them with breakfast. The cat was interested, too, but we didn't give him any. I did leave out the vanilla, and added 1/4 teaspoon salt, because of personal preference. (I kind of think my daughter would have preferred the vanilla.) Anyway, thank you for another lovely recipe.
- 1 cup all-purpose flour
- 3⁄4 cup whole wheat flour
- 1⁄2 cup sugar (I use 1/4 cup sugar and 1/4 cup Splenda.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup low-fat buttermilk
- 1 cup mashed ripe banana
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla
- 1⁄2 cup chopped walnuts (I use pecans)
Directions See How It's Made
- Preheat oven to 375°F.
- Spray 12 regular muffin cups with non-stick cooking spray.
- In a large bowl, mix together the flours, sugar, baking powder and baking soda.
- In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
- Pour wet ingredients over dry ingredients and stir just until blended.
- Spoon batter into muffin cups, filling about three-fourths full.
- Sprinkle tops evenly with nuts.
- Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
- Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
- These muffins freeze well and can be warmed in microwave.