Banana-Buttermilk Muffins
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.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
white meat free
gluten free
red meat free
contains dairy
contains eggs
vegetarian
pescatarian
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons canola oil
- 3/4 cup whole wheat flour
- 1 cup mashed ripe banana
- 1/2 cup sugar (i use 1/4 cup sugar and 1/4 cup splenda.)
- 1 cup low-fat buttermilk
- 1/2 cup chopped walnuts (i use pecans)
- Carbohydrate 14.9030138974172 g
- Cholesterol 60.3336111100065 mg
- Fat 18.8254211109968 g
- Fiber 1.19624999102031 g
- Protein 3.95873777817641 g
- Saturated Fat 10.364743888758 g
- Serving Size 1 1 serving(s) (76g)
- Sodium 277.836500139569 mg
- Sugar 13.7067639063969 g
- Trans Fat 1.27252266669671 g
- Calories 241 calories
Preheat oven to 375degreesF. 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.
