Buttermilk and banana result in a moist, flavorful muffin, while the whole wheat flour adds to the nutrition. Chocolate chips are an optional, but tasty addition.
Ingredients
1¾ cups whole wheat pastry flour
½ cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
1 cup well-mashed ripe banana (I use 2 large bananas)
2 tablespoons canola oil
1 egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips, divided (I use mini chocolate chips)
Instructions
Preheat oven to 375* F. Spray 12 standard muffin cups with cooking spray or line with paper liners and set aside.
In a large bowl, whisk flour, sugar, baking powder and baking soda.
In a separate bowl (or in a liquid measuring cup), whisk together buttermilk, banana, oil, egg and vanilla.
Add buttermilk mixture to flour mixture and fold until just blended. Add ¼ cup chocolate chips, and fold until combined.
Divide batter evenly among prepared muffin cups. Sprinkle the tops with remaining chocolate chips.
Bake for 15 to 18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let cool in pan on wire rack for 10 minutes and then move muffins to a wire rack to cool completely. completely.
Notes
You can use all-purpose flour instead of whole wheat pastry flour or a combination of 1 cup all-purpose flour and ¾ regular whole wheat flour (not pastry). Walnuts can be used in place of the chocolate chips.
Adapted from Williams Sonoma
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2013/08/01/banana-buttermilk-muffins/