Whole Grain Buttermilk Banana Muffins (and variations)
Quickly becoming a Farmers Market favorite—now you can make these at home! We use our Organic Soft Wheat to make these delicate, delicious muffins.
Recipe
(makes about 1 dozen muffins)
Ingredients:
2 cups M+R Organic Soft White Wheat
1 cup sugar (we like organic, evaporated cane juice)
1 tsp baking soda
2 tsp baking powder
½ tsp salt
2-3 very ripe bananas
⅓ cup buttermilk (sub: mix in 1 tsp lemon juice to regular milk)
½ cup oil or melted unsalted butter
2 eggs
1 tsp vanilla
*optional, 1/2 cup chopped pecans or walnuts
Instructions:
Preheat oven to 350.
Mix dry ingredients (flour, sugar, baking soda/powder, salt) in a bowl, and set aside.
In a larger bowl, mash the bananas thoroughly with a fork. Next, add the wet ingredients (oil, buttermilk, vanilla) and whisk together.
Slowly incorporate the dry mix to the wet, folding the two together, careful not to over mix/beat the batter.
Let the batter rest 5-10 minutes (allows the bran to soften).
Portion out the batter into prepared muffin tins (either with paper liners or oiled), only fill them about 3/4s full, leaving room for them to rise.
Bake for about 25 min, or until a toothpick inserted in the center comes out clean.
Variations:
*To make these into Pumpkin Spice Buttermilk muffins, simply sub the mashed bananas for 1 cup of pumpkin puree, and add 1 tsp Pumpkin Spice. The rest of the recipe is the same.
*Sour Cream Banana Spelt Muffins: sub in 1 cup of Org. Spelt Flour for 1 cup of the Soft White and add ½ cup of sour cream (or full fat plain yogurt). Bake at 350 for 25-30 minutes (or about 1 hour for a loaf).
