Licia Bobesha Recipes Banana Buttermilk Muffins

Banana Buttermilk Muffins

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!
While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins may quickly take the top spot, if they haven’t already. Within the first week of making the first batch, I had to make another…and another! It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them. Fortunately, they are super quick and easy to make! The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins.
I love buttermilk in baked goods. It makes them so moist, and the tang is not necessarily discernible, but for lack of a better description, it just makes them better. Combine that with the moisture and sweetness from the bananas, and we are well on our way a near perfect muffin. Chocolate chips make them perfect, or at least that’s according to Adam. I do not disagree! The chocolate chips do give the muffins a little something extra. Plus they make them look pretty! Walnuts would also be a good instead of or in addition to the chocolate chips. I make these using whole wheat pastry flour, but all-purpose flour or a combination of all-purpose flour and regular whole wheat flour would work fine and are noted in the recipe below.
Banana Buttermilk Muffins are a healthy, delicious muffin that will instantly become a household favorite. At least they have become a favorite at our house. And I hope they will be in yours too! Next time you find yourself with two extra overripe bananas, I highly recommend making these Banana Buttermilk Muffins!
Banana Buttermilk Muffins
Buttermilk and banana result in a moist, flavorful muffin, while the whole wheat flour adds to the nutrition. Chocolate chips are an optional, but tasty addition.
Yields: 12 muffins
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
1 cup well-mashed ripe banana (I use 2 large bananas)
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips, divided (I use mini chocolate chips)
Preheat oven to 375 F. Spray 12 standard muffin cups with cooking spray or line with paper liners and set aside.
In a large bowl, whisk flour, sugar, baking powder and baking soda.
In a separate bowl (or in a liquid measuring cup), whisk together buttermilk, banana, oil, egg and vanilla.
Add buttermilk mixture to flour mixture and fold until just blended. Add ¼ cup chocolate chips, and fold until combined.
Divide batter evenly among prepared muffin cups. Sprinkle the tops with remaining chocolate chips.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan on wire rack for 10 minutes and then move muffins to a wire rack to cool completely. completely.
You can use all-purpose flour instead of whole wheat pastry flour or a combination of 1 cup all-purpose flour and ¾ regular whole wheat flour (not pastry). Walnuts can be used in place of the chocolate chips.
Adapted from Williams Sonoma

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