Banana Muffins
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Banana Muffins

These Banana Muffins were inspired by a recipe found on the Williams-Sonoma site. The recipe is called Banana-Buttermilk Muffins on williamssonoma.com. I updated the recipe by omitting the walnuts and added other spices and Amaretto Liquor which contain very little alcohol. Remember when adding any liquor always to check the alcohol content. Make sure you use a type of liquor that is best for baking which has less alcohol than the real stuff. When you bake or cook with these kinds of liquors, the alcohol evaporates, and you are left with the flavoring.

I have tried many versions of the recipe by adding Banana Liquor or Hazelnut Liquor. All variations received thumbs up. But my favorite is with the Banana Liquor. You really can taste the bananas.

Banana Muffins
Banana Muffins

One thing that I am surprised by is people are always amazed when I tell them that the recipe has wheat flour. Why are people still not embracing wheat flour? I know it is something to adjust. But try it, you will not be disappointed with this recipe.

I do not add walnuts when I make these Banana Muffins because I am not a fan of eating muffins with nuts. I think if I am eating a muffin it should either be plain or with fruits and not with nuts. When nuts are roasted, cooked or baked, they release their natural oil. The oil released by the walnut is more of an earthy taste and does not go well with the added extracts, spices or liquor. I rather eat walnuts by themselves. I hope you enjoy these Banana Muffins as much as I do.

Don’t forget to omit the liquor if you are making these muffins for children.

Recipe updated from http://www.williams-sonoma.com

Gemma

Banana Muffins

Banana Muffins for breakfast, a quick snack or simply for brunch is the perfect way to bring a smile and joy in someone's life.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12 muffins

Ingredients
  

  • 1 cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 1 cup ripe bananas well mashed about 2 - 3 bananas
  • 2 tablespoons canola oil
  • 1 egg
  • 1 tablespoon vanilla extract
  • ½ teaspoon grated nutmeg
  • ½ teaspoon cinnamon
  • 1 tablespoon amaretto liquor optional

Instructions
 

  • Preheat oven to 375°F. Spray 12 standard muffin cups with cooking spray, or use paper liners. In a large bowl, sift all-purpose flour, wheat flour, sugar, baking powder and baking soda and set aside. In another bowl, mashed banana and stir in buttermilk. Blend until well incorporated. In a small bowl, beat egg with nutmeg and cinnamon. Stir in oil, vanilla extract and Amaretto liquor. Pour in banana mixture and blend well. Pour banana mixture over the dry ingredients and stir just until blended. Do not over mix. Spoon batter into prepared muffin cups and bake 15 - 20 minutes until lightly brown and a toothpick or cake tester inserted in the center of a muffin comes out clean. Let completely cook before removing from pan.

Notes

Recipe updated from: http://www.williams-sonoma.com

Nutrition

Serving: 1grams

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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