Banana-Buttermilk Muffins with Almonds and Chocolate Chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 15
Ingredients
  • 1 cup flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup low-fat buttermilk
  • 3 very ripe bananas, mashed (about 1⅓ cups)
  • ½ cup sugar
  • 3 tablespoons extra virgin olive oil (or canola oil)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract (optional)
  • ½ cup chopped Marcona almonds (or regular almonds or another nut) (optional)
  • ½ cup chocolate chips
Instructions
  1. Combine the flours, baking powder and soda, salt, and cinnamon in a large bowl and whisk until mixed well.
  2. Combine the buttermilk with the bananas, sugar, olive oil, egg and extract in a medium bowl and stir until well combined.
  3. Stir the banana mixture into the dry ingredients just until mixed, and then stir in the almonds and chocolate chips.
  4. Scoop into muffin tins using an ice cream scoop to yield 15 even muffins. Bake at 275 for 15 minutes. Let cool slightly before eating. Freeze well.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2014/03/banana-buttermilk-muffins-with-almonds-and-chocolate-chips/