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Categories:
flour whole wheat flour sugar baking powder baking soda low-fat buttermilk mashed ripe banana canola oil egg vanilla walnuts
Viewed: 99 - Published at: 7 years agoIngredients
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar (I use 1/4 cup sugar and 1/4 cup Splenda.)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup low-fat buttermilk
- 1 cup mashed ripe banana
- 2 tablespoons canola oil
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup chopped walnuts (I use pecans)
Method
- Preheat oven to 375°F.
- 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.
