Banana Muffins
Banana muffins are delicious, affordable, and super easy to make. So treat yourself this weekend by making a batch of banana muffins for breakfast or dessert, or just because it’s Saturday. You deserve it!
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 adding other spices and Amaretto Liquor, which contain very little alcohol. Remember, when adding any liquor, always check the alcohol content. Make sure you use a type of liquor that is best for baking and 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.
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 earthy 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 make these muffins for children.
Recipe updated from http://www.williams-sonoma.com
Gemma
Banana Muffins
Equipment
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
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
