Prep 10 mins
Cook 25 mins
Very moist and tasty with good banana flavor! I use applesauce in place of the oil and use part whole wheat flour. From www.TopSecretRecipes.com
- 1 1⁄4 cups sugar
- 1⁄2 cup mashed banana
- 1⁄2 cup milk
- 1⁄3 cup buttermilk
- 1 tablespoon egg substitute
- 1 teaspoon oil (or applesauce)
- 1 teaspoon vanilla extract
- 1⁄2 teaspoon banana flavoring
- 1⁄4 teaspoon lemon extract
- 1 1⁄2 cups flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup walnuts, chopped
- Preheat oven to 350°F.
- Combine sugar, banana, milk, buttermilk, egg substitute, oil or applesauce, vanilla, banana flavoring, and lemon extract in a large bowl. Mix well with electric mixer on high speed.
- In a medium bowl, combine flour, baking soda, baking powder, salt, and walnuts.
- Mix the dry ingredients into the wet ingredients with the electric mixer.
- Pour batter into muffin cups about 2/3 full.
- Bake for 25 to 30 minutes or until muffins turn light brown on top.
I tripled this recipe with no problem. I used applesauce and not oil. I left out the lemon and banana flavorings (my over ripe bananas had more than enough flavor). I also forgot to add the regular milk...duh. But no ill effects whatsoever. The buttermilk and bananas held their own in keeping these moist. Tasty, flavorful muffins with a crusty, sugary muffin top. They invoke that sugar fiend, which was gone until I had one of these. Could not stop at one! Luckily I had the points to cover it. Would make them again.
Good. Sweet muffin, outside is a bit sticky. Nearly fat free if you leave out the walnuts as I did. Would suggest stirring flour mixture in by hand, though, as overmixing tends to make muffins tough and lowfat muffins can be more rubbery than their fatty baked good counterparts. Thanks for sharing the recipe! Made for PAC Fall 2008.
I made the muffins and subsituted chocolate chips for the walnuts, the chips sunk to the bottom because the batter was pretty soupy. The flavor was ok, not very banana like though.