11.17.2006

Back with Hearty Whole Wheat Banana Muffins


Thanks so much for the kind words - I really appreciate it. I've missed blogging and baking but I got to do a bit over the past week that I haven't shared yet.

Last Thursday - I actually had made these Banana Muffins in the morning but that's when all the madness began. At work the previous night they were going to throw away some barely browned banana's and I volunteered to take them instead of wasting them. Muffins seemed like the best option for something healthy for the morning; unless it's a special day, my morning meal is a usually a combination of fruit and whole grain.

I adapted this recipe out of my Better Homes and Gardens New Cookbook binder from the Oat Bran Muffin recipe.

Hearty Whole Wheat Banana Muffins

1 1/4 cups organic whole wheat flour
1 cup unbleached all-purpose flour
1/4 cup brown sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 beaten egg
3/4 cup mashed banana, heaping
3/4 cup fat-free buttermilk
1 tbsp. unsalted butter, melted

1/4 cup chopped walnuts

Lightly coat 12 - 2 1/2" muffins cups and set aside. Pre-heat oven to 400 degrees.

In a medium bowl combine ww flour, AP flour, baking powder, brown sugar, baking soda and salt. Make a well in center of flour mixture and set aside. Mix in walnuts.

In a small bowl combine egg, banana, buttermilk, and butter. Add all at once to flour mixture. Stir just until moistened (batter should be lumpy).

Divide batter evenly among muffins cups. Bake in 400 degree oven for 16 to 18 minutes or until golden and object inserted in center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from cups; serve warm.


My boyfriend and I ate the muffins warm from the oven and they
were tasty but could have used a bit more moisture. I would try a full cup of buttermilk next time since the original ingredients calls for 1/4 cup of honey contributing to the moist ingredients which I subbed from brown sugar. I could tell the batter was a bit thick but didn't want to risk drier muffins by more stirring. I will definitely make these again with a few tweaks. I only filled 10 out of the 12 muffins cups and I liked the size they came out; they rose nice and big.

I probably won't be able to blog about the Oreo Cheesecake or Strawberry Oatmeal Jam Bars until I get a replacement computer charger ... Long story.

I'll get that worked out today somehow but in good news, my application for the Culinary Institute of America is complete and in for review. I should find out in about a week about acceptance and dates and such. I'm off to go read all your blogs until my computer runs out of batteries!

8 comments:

Brilynn said...

How can you tease us like that, mentioning an oreo cheesecake with no proof of its existence?

peabody said...

They look tall and yummy...healthy to boot.

peabody said...

Oh and good luck with the CIA...culinary school it well....tough.
Are you going for a straight degree or just pastry?

eliza said...

yea...you're back and happy with acceptance to CIA! that would be so exciting, wouldn't it?

Julia said...

oh I’m so sorry for you!
these muffins look really yummy and homey - great recipe. =)

Claire said...

These look great! I love banana bread and have been experimenting with it. I love to make it healthier and you have done that here. Best wishes on the culinary school thing. I think if I wasn't in medical school that is something i would like to try!

Alicat said...

oooo Lordy -- Oreo cheesecake and Strawberry Oatmeal Jam bars??? I can't wait! :)

Helene said...

I am so sorry I missed the last post.
Can't wait to see the cheesecake and bars! Good luck with school. It is tough but you won't regret it.