The Village - Banana chocolate chip buttermilk muffins
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Banana chocolate chip buttermilk muffins
by Anthea Dawson
If your freezer door looks anything like mine, it’s jam packed with frozen brown bananas, ever hopeful that they’ll one day be used in a smoothie, muffin, pancake or banana bread. Bananas freeze well and are great to throw into any baked good or breakfast treat to add a bit of potassium and nutrients.
This is an easy muffin recipe that I make often and freeze, the perfect lunchbox snack for kids to bring to school. Buttermilk adds yummy moistness and texture, but I usually omit the toasted nuts so that they are school-friendly - but they do give the muffins great flavour, so be sure to add them if you are just enjoying at home!
Ingredients
Makes 18 Muffins
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup mashed ripe bananas (about 3 - 4 bananas)
- 1 cup buttermilk, well shaken
- 2 tbsp. vegetable oil
- 1 egg, beaten
- 1 tsp. vanilla
- 1/2 cup chocolate chips
- 1/2 cup chopped toasted nuts (pecans or walnuts)
Preparation
Preheat your oven to 375°F. Spray your muffin tins with cooking spray or use muffin liners, whichever you prefer is fine.
In a bowl, mix together all the dry ingredients (flours, sugar, cocoa powder, baking powder, baking soda and salt.
In another large bowl, whisk together the mashed bananas, buttermilk, oil, beaten egg, and vanilla. Add the wet ingredients into the dry, being careful not to overmix. Fold in the chocolate chips and toasted nuts (if using).
Fill the batter 3/4 full into the muffin tins. Bake for 15 - 18 minutes, until they are browned and the centre of the muffin is firm to the touch. Let cool on a wire rack and pop into a large ziplock bag to store in your freezer. Enjoy!
CREATE
Banana chocolate chip buttermilk muffins
by Anthea Dawson
If your freezer door looks anything like mine, it’s jam packed with frozen brown bananas, ever hopeful that they’ll one day be used in a smoothie, muffin, pancake or banana bread. Bananas freeze well and are great to throw into any baked good or breakfast treat to add a bit of potassium and nutrients.
This is an easy muffin recipe that I make often and freeze, the perfect lunchbox snack for kids to bring to school. Buttermilk adds yummy moistness and texture, but I usually omit the toasted nuts so that they are school-friendly - but they do give the muffins great flavour, so be sure to add them if you are just enjoying at home!
Ingredients
Makes 18 Muffins
- 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp. cocoa powder
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 1 cup mashed ripe bananas (about 3 - 4 bananas)
- 1 cup buttermilk, well shaken
- 2 tbsp. vegetable oil
- 1 egg, beaten
- 1 tsp. vanilla
- 1/2 cup chocolate chips
- 1/2 cup chopped toasted nuts (pecans or walnuts)
Preparation
Preheat your oven to 375°F. Spray your muffin tins with cooking spray or use muffin liners, whichever you prefer is fine.
In a bowl, mix together all the dry ingredients (flours, sugar, cocoa powder, baking powder, baking soda and salt.
In another large bowl, whisk together the mashed bananas, buttermilk, oil, beaten egg, and vanilla. Add the wet ingredients into the dry, being careful not to overmix. Fold in the chocolate chips and toasted nuts (if using).
Fill the batter 3/4 full into the muffin tins. Bake for 15 - 18 minutes, until they are browned and the centre of the muffin is firm to the touch. Let cool on a wire rack and pop into a large ziplock bag to store in your freezer. Enjoy!
