buttermilk banana nut muffins

Name: Buttermilk Banana Nut Muffins
Prep time: 20 min
Cook time: 20 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cup(s) all purpose flour; 1/2 cup(s) sugar; 1/2 cup(s) brown sugar, light; 2 teaspoon(s) baking powder; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 3/4 cup(s) buttermilk (dry buttermilk plus water may be used; 2/3 cup(s) canola oil; 1 teaspoon(s) pure vanilla extract; 1 large egg, lightly beaten; 2 large banana's, very ripe, well mashed; 1/2 cup(s) walnut, chopped

(13 RATINGS)

513 Pinches 5 Photos

Donna Thiemann

Mansfield Tx 76063, TX

Updated on Oct 5, 2010

I made this recipe after too many heavy banana muffins. I worked to perfect the recipe for weeks then posted to my cooking blog. My friend Sonya who lives in the Netherlands saw and makes these and she says her husband takes them to work and they are in love with them. My husband takes them to work as well and they holler if I don't make enough...These light muffins are a dream to make and eat!

Rate

The whole pan of the best banana nut muffins I have ever made! These never ever stay around and many that try the recipe wonder why they are so light! Buttermilk!

prep time 20 Min

cook time 20 Min

method Bake

yield 12-16 serving(s)

Ingredients

2 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup brown sugar, light
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup buttermilk (dry buttermilk plus water may be used
2/3 cup canola oil
1 teaspoon pure vanilla extract
1 large egg, lightly beaten
2 large banana's, very ripe, well mashed
1/2 cup walnut, chopped

How To Make buttermilk banana nut muffins

Step 1

In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana’s and add to this mixture mixing well.

Step 2

In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
Step 3

Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
Step 4

Use an ice cream scoop to measure out the batter into muffin cups.
Step 5

Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
Step 6

Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
Step 7

Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
Step 8

These muffins can be frozen and thawed out when needed.
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