- Special Pricing
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.
Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30 to 45 seconds. | Equipment: Muffin tin with twelve 1/2-cup cups.
- 3/4 cup nonfat or low-fat buttermilk
- 3/4 cup packed light brown sugar
- 1/4 cup canola oil
- 2 large eggs
- 1 cup mashed ripe bananas (about 3 medium)
- 1 1/4 cups whole-wheat pastry flour (see Note)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups blueberries, fresh or frounceen
- Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
Preheat the oven to 400 degrees F. Coat twelve 1/2-cup muffin cups with cooking spray or line with paper liners.
Whisk the buttermilk, brown sugar, oil and eggs in a large bowl. Stir in the mashed bananas.
Whisk the whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.
Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in the blueberries. Divide the batter among the prepared muffin cups (they will be full).
Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
232 calories; 6g total fat; 1g total saturated fat; 36mg cholesterol; 248mg sodium; 41g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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