So, I’ve been working on these Whole Wheat Buttermilk Banana Nut Muffins since February.
They didn’t start out as this exactly. I was just bent on developing a great banana muffin. I first mentioned them in my Dutch Apple Pie Muffin post, because a banana muffin was the recipe I was planning to make that day, until my reserved ripe bananas ended up in a post work out smoothie. Since then, I’ve made at least 6 or more attempts at a great banana muffin. The problem is, we don’t always have over ripe bananas hanging around, so the planets have to align on the day I want to make the muffins. And then if I do have bananas hanging around, there’s usually only enough to make one or two batches/test trials.
So that’s what I would do…make one or two batches, switching and changing things around each time. Then weeks or months would pass and I would do it again. Every time I went into banana muffin mode, I would start over with a completely new idea…using different fats, different liquids, different add ins. With so much time passing between each trial, I would get inspired to try different things looking to make something a little unique. And, as usual, they were all good, but not good enough.
I know what you’re thinking. You’re thinking what’s the big deal about a banana muffin? They’re a dime a dozen. (I must be channeling my mother with that old phrase. You can’t get a dozen anything for a dime these days.) When you start testing them, you notice different levels of sweetness, moisture, texture and overall banana flavor. When you start comparing recipe after recipe, suddenly banana muffins have nuances (yes, I did just use nuance and banana in the same sentence :) that you might not have noticed when grabbing a quick muffin to go.
Last week, when I saw some over ripe bananas staring me down from the fruit bowl, I thought, “Here we go again.” This time, I decided to make a classic banana nut muffin. I had my notes on the other 6+ trials to learn from and instead of lots of bells and whistles, I simply wanted to create a good wholesome muffin with as much banana flavor as I could pack into it. Muffin recipes can tend to be high in fat and sugar. I wanted this one to be one you could feel a little better about eating, so I started with whole wheat.
My secret weapon for whole wheat baking is using whole wheat pastry flour. I love it because you don’t have to split it with all purpose flour as some recipes call for. You can just use it as the only flour and know that your texture won’t be too heavy or “wheaty.” I use it in Dutch Apple Pie Muffins, Whole Wheat Gingerbread Pancakes and Raspberry Rugelach, just to name a few. They are all delicious and beloved and the fact that they’re whole grain never really comes up because they just taste so good.
My other secret weapon in the recipe is buttermilk. I love, love, love using buttermilk and the more recipes I can develop using it the better. Why? Because buttermilk is a refrigerator staple for me. I know that if I have it on hand, I can make Fluffy Buttermilk Biscuits, or Cream of Wheat Griddlecakes or 10 Minute Buttermilk Caramel Sauce. I’ll also add it into scrambled eggs which makes them fluffy and tender.
Buttermilk was what finally made these muffins a success for me. I simply needed to get my liquid, sugar, flour and banana ratios right and we had a winner. It’s full of really true banana flavor. (It’s funny…when you don’t have the right ratio of sugar and moisture in the muffin, the banana flavor can get lost.) The muffin has a wonderful fluffy open crumb, not a dense banana bread texture. I decided to add nuts only to the top, so they could get toasty and sweet from a generous sprinkling of raw sugar. These are slam dunk delicious Whole Wheat Buttermilk Banana Nut Muffins. They were a long time coming…
but well worth the wait.
Whole Wheat Buttermilk Banana Nut Muffins
For the muffins:
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 3/4 cup brown sugar
- 2 large eggs I used extra large
- 1 cup mashed ripe banana (about 2-3 bananas depending upon size)
- 1/4 cup vegetable oil
- 2/3 cup low fat buttermilk
- 1/2 teaspoon vanilla
For the topping:
- 3 Tablespoons chopped walnuts
- 1 Tablespoon raw sugar turbinado
Preheat oven to 425 degrees F. Line a 12 cup muffin pan with paper baking cups.
Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl until combined.
In another medium bowl, whisk together the brown sugar and eggs until thoroughly combined. Whisk in the mashed banana, oil, buttermilk and vanilla and mix well.
Pour your wet ingredient mixture into your dry ingredients and stir just until the wet mixture is fully incorporated into the dry.
Divide batter evenly among cups. I use a scoop for ease. Each cup will be almost full to the top.
Top each cup with chopped walnuts, then sprinkle the raw sugar on top of the nuts.
Bake for 8 minutes at 425 degrees F. Then, without opening the oven, reduce the temperature to 375 degrees F. and bake for an additional 5-7 minutes or until toothpick inserted in center comes out clean. Mine were done at the 5 minute mark. Take care not to over bake.
Allow to cool in pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Store lightly covered at room temperature.
*If you find that you don't have quite enough mashed banana to fill the cup, and you've either run out of bananas or don't want to peel one just for a small portion, you can always use applesauce to make up the difference.
*Take care not to over measure your flour. Too much will produce a drier muffin. I use the spoon and sweep method.
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