Banana-Buttermilk Muffins with Almonds and Chocolate Chips

March 31, 2014  •  Breads, Breakfast,

muffins banana buttermilk almonds chocolate chips 1_edited-1It seems my freezer is a never ending rotation: look inside to clean out old things that have been in there for awhile, and then inevitably refill the freezer with something that I made. It makes me happy, and I feel frugal (you know how much I hate wasting food). But nothing makes me quite so happy as coming up with a delicious new muffin recipe on a still snowy day – come on spring, hurry up and get here!bananas frozen_edited-1What I found the day I worked on this post was a pile of frozen bananas – 8 to be exact, filling half of the top shelf of my freezer. Then I found a recipe from Williams Sonoma for a basic buttermilk muffin with banana. And then I did what I always do: made up my own recipe.muffins banana buttermilk almonds chocolate chips_edited-1I do that partly because it’s not ethical to steal and use other’s work (although I must moan about the fact that I find people doing that to me more than I’d like). But I also want to make it my own. In this case, I wanted more whole wheat flour, and I wanted to use up more bananas in one project. I also wanted a cinnamon flavor and I don’t like walnuts. I don’t have canola oil in the house right now. And I figured, isn’t everything better with a few chocolate chips thrown in?muffin liner release_edited-1I use a high quality parchment paper liner for muffins, as the parchment paper releases the muffins very easily (there isn’t much fat in these), but if you use the cheaper liners or a pan without liners, be sure to spray with cooking spray first. These freeze well – and so back into the freezer they go, ready for my girlfriends on Friday mornings – yes, they are here to exercise, but it’s really all about the coffee and snack afterwards!

Banana-Buttermilk Muffins with Almonds and Chocolate Chips
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 15
  • 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
  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.


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