LOVE this recipe, it was hard to stop after 1 muffin! I did alter it a bit, though, using just 1 c flour (I use whole wheat or quinoa flour) and adding 1 c oats and 1/4 c ground flaxseed. Instead of the sugar I used just under 2/3 c agave nectar and cut out the buttermilk (I use less sugar than suggested, so to keep proportions the same I added a couple tbsp almond milk- using agave requires cutting down the liquids in the recipe). I also used toasted walnuts instead of pecans. I have made it in the past as indicated (except with 1/2c sugar, I never like to use all the sugar they suggest in recipes) with great results, too, but have been playing around with healthier recipes. Hope these suggestions are helpful to anyone else interested in tweaking it! :) (NOTE: next time I'll use even less agave nectar, they're GREAT this way but I think they'll be fine if they're a little less sweet, too. I may add wheat germ, too!)
Brown Sugar-Banana Muffins
These brown sugar-banana muffins are so yummy, it'll be hard to eat just one!
Yield: Makes 1 dozen
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
25 Minutes
Cool:
10 Minutes
Ingredients
- 1/2 cup butter, softened
- 1 cup firmly packed brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 large)
- 1/4 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup toasted chopped pecans
Preparation
- 1. Beat butter at medium speed with an electric mixer until creamy. Gradually add brown sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
- 2. Stir together mashed bananas, buttermilk, and vanilla. Stir together flour and next 3 ingredients; add to butter mixture alternately with banana mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. (Do not overbeat.) Spoon batter into 12 lightly greased muffin cups, filling two-thirds full. Sprinkle evenly with pecans.
- 3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately, and cool 10 minutes on wire racks.
- Tip: If you don't have buttermilk, stir 3/4 tsp. lemon juice or vinegar into 1/4 cup milk.
Note:
Bananas get softer and sweeter as they ripen. Make sure yours are ripe enough (almost black) for these luscious treats. We use a mixer here to achieve a more cakelike, even texture.
Brown Sugar-Banana Muffins Recipe at a Glance
- COURSE: Breads, Breakfast/Brunch
- CONVENIENCE: Entertaining, Kid-Friendly, Family, Freezable
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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