Monday, August 23, 2010

Banana-Buttermilk Muffins

I used banana extract in this recipe to enhace the banana flavor. If using too much banana, the end product will be heavier; however, these are very light and not too rich muffins. They are just perfect! ;-)

Banana-Buttermilk Muffins

1 cup all purpose flour
¾ cup whole-wheat flour
A pinch of salt
¾ cup brown sugar
1 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 cup buttermilk
1 mashed banana
1 tsp banana extract
2 tbs vegetable oil
1 large egg
1 tsp Madagascar vanilla extract
½ cup walnuts

Preheat the oven to 375F. Spray 12 muffin cups with non stick oil.

In a large bowl, stir together the dry ingredients.

In another bowl, whisk together the buttermilk, vanilla extract, mashed banana, banana extract, oil, and egg. Pour the wet ingredients over the dry ingredients and mix just until incorporated. Do not overmix. With an ice cream scoop, pour the batter into the muffin cups and sprinkle the tops with the walnuts.

Bake the muffins for about 20 minutes until they are lightly browned. Test for doneness with a toothpick. Remove from the oven and let them cool for about 10 minutes before serving.


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