Luscious Banana Buttermilk Muffins with Nuts
Indulge in these delightful Luscious Banana Buttermilk Muffins, inspired by the acclaimed Williams-Sonoma Essentials of Healthful Cooking. These muffins are incredibly light, moist, and bursting with rich banana flavor. The secret to their delectable sweetness lies in using perfectly ripe bananas, ensuring every bite is a treat. Enhanced with a touch of wholesome whole wheat flour and a delightful crunch from walnuts or pecans, these muffins serve as an excellent breakfast or snack option. Plus, they freeze beautifully, allowing you to enjoy a homemade muffin anytime.
12
Servings
N/A
Calories
11
Ingredients
Ingredients
All-purpose flour
1 cup (measured)
Whole wheat flour
3/4 cup (measured)
Sugar
1/2 cup (or 1/4 cup sugar and 1/4 cup Splenda for a lighter option)
Baking powder
2 teaspoons (measured)
Baking soda
1 teaspoon (measured)
Low-fat buttermilk
1 cup (measured)
Mashed ripe banana
1 cup (mashed)
Canola oil
2 tablespoons (measured)
Large egg
1 (beaten)
Vanilla extract
1 teaspoon (measured)
Chopped walnuts or pecans
1/2 cup (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Lightly spray 12 muffin cups with non-stick cooking spray or line them with paper liners.
3
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, sugar, baking powder, and baking soda. Whisk well to ensure an even mix.
4
In a separate bowl, whisk together the buttermilk, mashed ripe banana, canola oil, beaten egg, and vanilla extract until smooth.
5
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Mix just until combined; be careful not to overmix.
6
Spoon the muffin batter into the prepared muffin cups, filling each about three-fourths full to allow room for rising.
7
Evenly sprinkle the chopped nuts on top of each muffin for added texture and flavor.
8
Place the muffin pan in the preheated oven and bake for about 15 to 20 minutes or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
9
Once baked, allow the muffins to cool in the pan on a wire rack for 15 minutes before transferring them to the rack to cool completely.
10
For longer storage, these muffins freeze well and can be reheated in the microwave when you're ready to enjoy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Luscious Banana Buttermilk Muffins?
These are light, moist muffins bursting with rich banana flavor, featuring a mix of all-purpose and whole wheat flour for a wholesome treat.
What was the inspiration for this recipe?
This recipe was inspired by the acclaimed Williams-Sonoma Essentials of Healthful Cooking.
How many muffins does this recipe make?
This recipe is designed to make 12 standard-sized muffins.
At what temperature should the oven be preheated?
The oven should be preheated to 375°F (190°C).
How should I prepare the muffin pan?
Lightly spray 12 muffin cups with non-stick cooking spray or line them with paper liners.
Can I make these muffins with less sugar?
Yes, for a lighter option, you can use 1/4 cup of sugar and 1/4 cup of Splenda instead of the full 1/2 cup of sugar.
What type of flour is used in this recipe?
The recipe uses a combination of 1 cup all-purpose flour and 3/4 cup whole wheat flour.
What kind of buttermilk is recommended?
The recipe calls for 1 cup of low-fat buttermilk.
How much mashed banana is needed?
You will need 1 cup of mashed ripe banana.
What type of oil should I use?
The recipe specifies 2 tablespoons of canola oil.
Which nuts are best for these muffins?
The recipe recommends 1/2 cup of chopped walnuts or pecans.
When should I add the nuts?
The nuts should be evenly sprinkled on top of each muffin before baking for added texture and flavor.
How should I mix the wet and dry ingredients?
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula until just combined.
Why shouldn't I overmix the batter?
Overmixing can result in a tougher, less airy muffin texture; mix only until the ingredients are just combined.
How much should I fill each muffin cup?
Fill each muffin cup about three-fourths full to allow sufficient room for the batter to rise.
How long do these muffins need to bake?
Bake the muffins for 15 to 20 minutes.
How can I tell if the muffins are finished baking?
They are done when the tops are lightly golden and a toothpick inserted into the center comes out clean.
What is the cooling process for the muffins?
Allow them to cool in the pan on a wire rack for 15 minutes before transferring them to the rack to cool completely.
Can these banana muffins be frozen?
Yes, these muffins freeze beautifully for longer storage.
How do I reheat frozen muffins?
Frozen muffins can be conveniently reheated in the microwave.
What makes these muffins moist?
The combination of mashed ripe bananas and buttermilk ensures the muffins are incredibly moist.
Are these muffins suitable for breakfast?
Yes, their wholesome ingredients make them an excellent breakfast or snack option.
Do I need to beat the egg before adding it?
Yes, the recipe calls for one large egg that has been beaten.
What leavening agents are used in this recipe?
The recipe uses 2 teaspoons of baking powder and 1 teaspoon of baking soda.
Is vanilla extract used in this recipe?
Yes, 1 teaspoon of vanilla extract is added to the wet ingredients for flavor.
What is the category of this recipe?
This recipe falls under the 'Quick Breads' category.
Why is it important to use ripe bananas?
Ripe bananas provide the secret to the muffins' delectable sweetness and rich flavor.
Can I use a different type of flour?
While the recipe specifies a mix of all-purpose and whole wheat, the whole wheat flour provides a specific wholesome texture.
How many ingredients are in this recipe?
There are 11 main ingredients in this recipe.
What is the first step in the instructions?
The first step is to preheat your oven to 375°F (190°C).