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 whtbxrmom
I had two overly ripe bananas and some buttermilk that needed to be used up. So when I came across this recipe I hit the jackpot. I didn't have any, but DH had two with dinner tonight. He gave them 4 stars.
- 236.59 ml all-purpose flour
- 177.44 ml whole wheat flour
- 118.29 ml sugar (I use 1/4 cup sugar and 1/4 cup Splenda.)
- 9.85 ml baking powder
- 4.92 ml baking soda
- 236.59 ml low-fat buttermilk
- 236.59 ml mashed ripe banana
- 29.58 ml canola oil
- 1 large egg
- 4.92 ml vanilla
- 118.29 ml 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.