Buttermilk Banana Nut Muffin?s

I love to recreate recipes of foods that I enjoy while eating out. These muffins are reminiscent of a large banana nut muffin I use to buy when I went to my health clinic for check ups. The snack shack didn’t always have these little beauties so it made them all the more enticing to buy one and devour! So after a long search I finally created my own recipe from scratch and managed to make these awesome muffins.

Buttermilk Banana Nut Muffins

2 1/2 Cups All-purpose Flour

1/2 Cup Granulated White Sugar

1/2 Cup Light Brown Sugar, packed

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1/2 Teaspoon Salt

3/4 Cup Buttermilk or

(4 tablespoons dry buttermilk powder plus 3/4 Cup warm water)

2/3 Cup Canola Oil

1 Teaspoon Vanilla Extract

1 Large Egg, lightly beaten

2 large Very Ripe Banana’s, mashed

1/2 Cup Walnuts, Chopped

Preheat oven to 350*F. Line 12-16 muffin cups with cupcake papers, set aside till batter is completed.

In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana’s and add to this mixture mixing well. In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly. Combine the dry ingredients with the wet ingredients folding the two gently by hand being sure not over mix. Use an ice cream scoop to measure out the batter into muffin cups. Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick. Bake at 350*F for 18-22 minutes or until muffins spring back with touched and tops are lightly browned. Be sure to store any left over muffins in plastic wrap to keep muffins from drying out. These muffins can be frozen and thawed out when needed.