I had an abundance of bananas and buttermilk. I had been eating pretty great all week as far as variety of vegetables and fruits and had kept my portions reasonable and so I didn’t want to totally derail that train by having two dozen muffins in my house. So I scratched the banana layer cake recipe I found and turned it into a whole wheat muffin made with fresh buttermilk and raw sugar. I am typically not a whole wheat flour fan because I feel that it gives breads that hint of Play-Doh that has never really appealed to me, much.
The good news about these muffins? No Play-Doh! The banana and buttermilk mask the whole wheat “thing” and the texture was fluffy and not too dense or heavy like you might expect. Of course, I added dark chocolate chips because I am a fan of the banana/chocolate combination and think a few more antioxidants never hurt anyone :)
Starting today and extending into next week, I’ll be posting good, wholesome recipes that aren’t too indulgent, but will also not leave you feeling deprived, either. You can have your cake and eat it too, so to speak!
Whole Wheat Banana Chocolate Chip Muffins*
makes 2 dozen
2 1/4 cups whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 tsp cinnamon
1/2 teaspoon salt
1 cup mashed very ripe banana (about 2 large)
1/4 cup buttermilk or plain yogurt (I used buttermilk)
1 teaspoon vanilla bean paste or extract
1 stick (1/2 cup) unsalted butter, softened
1 cup raw, demerara sugar (can substitute any type)
2 large eggs
Preheat oven to 350° F. Line two muffin pans with papers and spray the papers with non-stick spray.
Into a bowl sift together flour, baking soda, baking powder, cinnamon and salt. In a small bowl whisk together mashed banana, buttermilk, and vanilla. In a large bowl with an electric mixer beat together butter and sugar until light and fluffy and beat in eggs 1 at a time, beating well after each addition. Stir in flour and banana mixtures alternately, beginning and ending with flour mixture and stirring after each addition until just combined. (Do not overmix or you’ll get tough muffins – a few lumps are okay.)
Divide batter evenly among muffin cups and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 25 minutes total, or until a tester comes out clean. Turn the muffins out on a cooling rack immediately as sitting in the muffin tins will cause the bottoms to brown too much. Let them cool most of the way before serving.