Banana Buttermilk Muffins

Banana Buttermilk Muffins

Who needs a new muffin recipe? I've been making batches every couple of weeks and enjoying them for breakfast alongside my smoothies, switching between these and the morning glory apple butter muffins. 

Of course, if I’m going to enjoy baked goods for breakfast, I try to make them as healthful as possible. These are full of whole wheat flour, and sometimes I add old-fashioned oats in place of some of the flour. It’s also easy to include some ground flaxseed, if you have it on hand. The nice thing is how adaptable these are. You can use buttermilk, but I’ve also add success with both regular milk and yogurt. I try to keep the sugar minimal, the muffins instead getting their sweetness from the ripe bananas…and a smattering of chocolate chips (totally necessary at breakfast some days, although you could instead use raisins if you insist!).

These are best stored in the fridge in an airtight container, and you can also freeze batches ahead of time and thaw before serving!

One Year Ago: Brown Butter Sour Cream Coffee Cake and Slow Cooker Sweet Potato Lentil Stew
Two Years Ago: Barley Stuffed Acorn Squash and Spicy Homemade Salsa
Three Years Ago: Feta and Sundried Tomato Torte and Warm Butternut Squash and Chickpea Salad with Tahini
Four Years Ago: Orange French Toast with Challah and Spinach and Black Bean Pasta

Banana Buttermilk Muffins
adapted from Williams Sonoma

Ingredients:
-1 3/4 cup whole-wheat flour (can sub 3/4 cup of the flour for oats)
-1/2 cup sugar
-2 tsp baking powder
-1 tsp baking soda
-1 cup buttermilk (can also sub milk or yogurt)
-1 cup mashed ripe bananas
-2 tbsp canola oil
-1 egg
-1 tsp vanilla extract

Directions:
1. Preheat oven to 375F. Spray a muffin tin (12 cups) with cooking spray or line with paper lines. Set aside.
2. In a large bowl, stir together the flour, sugar, baking powder, and baking soda.
3. In a separate bowl, whisk together the buttermilk, bananas, oil, egg, and vanilla. Add the wet ingredients to the dry and stir just until combined, being careful not to overmix. Spoon the batter into the prepared muffin cups, filling each about 3/4 cup full.
4. Bake for 15-20 minutes, until an inserted toothpick comes out clean and muffins are lightly browned. Allow to cool in the pan on a wire rack for 15 minutes, then turn onto the rack and cool completely. Store muffins in an airtight container in the fridge.