Berry Buttermilk Banana Muffins
Recipe by Kit Broihier, MS, RD, LD for Wyman’s
Not too sweet and packed with fruit, these muffins make a delicious snack or breakfast. Feel free to adjust the ratio of all-purpose flour to whole-wheat flour if you like. Extra muffins can be frozen; reheat briefly in the microwave.
Makes 12 muffins (or one 8 ½x4 ½x2 ½-inch loaf)
- 2 large eggs
- ¾ cup sugar
- 3 medium, very ripe bananas, mashed (about 1 cup mashed banana)
- ½ cup low-fat buttermilk
- 2 Tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour (set aside an additional 2 Tablespoons more to coat berries)
- ½ cup white whole-wheat flour
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoon salt
- ¼ cup flaxseed meal or wheat germ
- 1½ cups frozen Wyman’s Triple-Berry blend
1. Preheat oven to 350 degrees. Line 12 standard muffin cups with paper or foil liners.
2. In the bowl of an electric mixer, beat eggs and sugar about 4 minutes, or until mixture is thicker and lighter in color. Add in the mashed bananas, buttermilk, oil and vanilla; mix to combine. Scrape down the bowl.
3. In a medium bowl, stir together the 1 cup flour, ½ cup white whole-wheat flour, baking powder, baking soda, salt and flaxseed meal. Add the flour mixture to the mixing bowl all at once; mix just until blended—do not overbeat.
4. Add the frozen berries into the now-empty flour mixture bowl and toss them with the reserved 2 Tablespoons flour to coat. Gently stir berries into the muffin batter.
5. Scoop batter into lined muffin cups, dividing it evenly (batter will come to the top of the muffin cups). Bake for 20-22 minutes, or until top is golden brown and toothpick inserted into the center of a muffin comes out clean. Cool muffins completely and store covered.