Prep 15 mins
Cook 20 mins
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.
- 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)
- 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.
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.
I just made these muffins (my fingers are a little burned because I ate them straight from the oven) and they were delicious! My 2 year old sister helped me and she enjoyed them too. We never had banana muffins before but I think we will make them again :)
Thank you for posting this recipe!
With a couple of minor exceptions these were made just as written. I used all Splenda for the sugar and I added the nuts into the batter just out of personal preference. I chose to make little bite size mini muffins and they came out so cute :D. They are simply yummy, light textured and very moist. You just can't go wrong with this recipe.