Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes ten minutes to prepare. These are sure to become household favorite!
While I thought it had been safe and sound to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins may quickly take the very best spot, if indeed they haven’t already. Within the initial week of earning the very first batch, I needed to make another…and another! It seemed that Adam and Mike (and I too!) had been devouring these faster than I possibly could make them. Luckily, they are very fast and simple to create! The practical time will take about ten minutes, and for reasons uknown, these just seem better to make than various other muffins.
I really like buttermilk in cooked goods. It makes them so damp, and the tang is not necessarily discernible, but for lack of an improved description, it just makes them better. Combine that with the wetness and sweetness in the bananas, and we have been well on our method a near ideal muffin. Chocolate chips make them ideal, or at least that’s based on Adam. I really do not disagree! The delicious chocolate chips do give the muffins something extra. And they also make them appear pretty! Walnuts would also be considered a good instead of or in addition to the delicious chocolate potato 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 good and are mentioned in the recipe below.
Banana Buttermilk Muffins certainly are a healthy, great tasting muffin which will instantly become a home favorite. At least they have turn into a favorite at the house. And I am hoping they’ll be in yours as well! Next time you discover yourself with two extra overripe bananas, I recommend making these Banana Buttermilk Muffins!
Banana Buttermilk Muffins
Buttermilk and banana create a moist, flavorful muffin, while the whole wheat flour adds to the nutrition. Chocolate potato chips are an optional, but delicious addition.
Yields: 12 muffins
½ glass granulated sugar
2 teaspoons cooking powder
1 teaspoon cooking 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. Apply 12 standard muffin cups with cooking aerosol or series with paper liners and set aside.
In a large bowl, whisk flour, sugar, baking natural powder and baking soda pop.
In a separate dish (or in a liquid measuring cup), whisk jointly buttermilk, banana, oil, egg and vanilla.
Add buttermilk combination to flour mixture and fold until just blended. Add ¼ cup chocolate potato chips, and flip until combined.
Divide batter equally among ready muffin tiramisu cheesecake cups. Sprinkle the tops with staying chocolate chips.
Bake for 15 to 18 mins, or until a toothpick inserted in the center of a muffin happens clean. Let cool in skillet on wire rack for ten minutes and then move muffins to some wire rack to awesome completely. completely.
You should use all-purpose flour instead of whole wheat grains pastry flour or a combination of 1 cup all-purpose flour and ¾ regular whole wheat grains (not pastry). Walnuts may be used instead of the chocolate chips.
Adapted from Williams Sonoma