Banana Mini-Muffins

Mini muffins made with real bananas - delicious bread treat for everyone that’s baked in just half-an-hour! MORE+ LESS-

By Pillsbury Kitchens

July 16, 2010

Ingredients

cup all-purpose flour

cup whole wheat flour

1/2

cup sugar

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon nutmeg

1/8

teaspoon salt

1/8

teaspoon allspice

egg

1/2

cup buttermilk*

1/2

cup (1 medium) mashed ripe banana

1/3

cup oil

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1

Heat oven to 400°F. Spray 36 miniature muffin cups with nonstick cooking spray or line with paper baking cups. In large bowl, combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, nutmeg, salt and allspice; mix well.
2

In small bowl, beat egg. Add buttermilk, banana and oil; mix well. Add to flour mixture; stir just until dry ingredients are moistened. Divide batter evenly into sprayed muffin cups, filling each 2/3 full.**
3

Bake at 400°F. for 10 to 15 minutes or until muffins are light golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.

* To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup. ** If necessary to bake muffins in batches, remaining batter can be refrigerated and baked as soon as possible.
Originally, buttermilk was the liquid left after butter was churned. Today, it's made commercially by adding special bacteria cultures to low-fat or nonfat milk. Despite buttermilk's thick consistency and rich flavor, it is a low-fat or nonfat product. In baking, it provides tang and tenderness.
Stir 1/2 cup finely chopped walnuts into the batter.
Dress up the muffins with a drizzle of icing made with powdered sugar and lemon juice.