Zutaten für Banana Buttermilk Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 cup mashed ripe bananas (about 2 medium)
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
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Zubereitung von Banana Buttermilk Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ¾ cup granulated sugar, 2 teaspoons baking powder, and ½ teaspoon baking soda.
- In a separate bowl, whisk together 1 cup buttermilk, 1 cup mashed ripe bananas (about 2 medium), ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fill each muffin cup about ¾ full.
- Sprinkle the tops evenly with ½ cup chopped walnuts or pecans (optional).
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 15 minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious muffins fresh or freeze them for later! Reheat in the microwave for a warm treat.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
44g
Fat
3g
Carbs
8g
