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Banana Muffins
These banana muffins are made with canola oil, mashed banana, buttermilk and whole wheat flour making them the perfect healthy breakfast to go. They also make a good after school snack.
Updated
Ingredients
- 1/4 cup canola oil (60 mL)
- 1/4 cup brown sugar (60 mL)
- 1 egg
- 1 tsp vanilla (5 mL)
- 2/3 cup buttermilk (150 mL)
- 1 1/4 cup mashed banana (310 mL)
- 1 cup whole wheat flour (250 mL)
- 1 cup all purpose flour (250 mL)
- 1/2 tsp baking soda (2 mL)
- 1/2 tsp baking powder (2 mL)
- 1/2 tsp nutmeg (2 mL)
Directions
- Preheat oven to 350°F (175°C). Line a muffin pan with muffin cups or spray with canola oil cooking spray.
- In large bowl, whisk together canola oil, brown sugar, egg, vanilla and buttermilk. Add mashed banana and stir to combine ingredients.
- In second bowl, combine flour, baking soda, baking powder and nutmeg. Mix well.
- Add wet ingredients to dry ingredients and stir mixture only to combine ingredients. Do not over-mix.
- Spoon batter into the muffin tin. Bake for 20 minutes or until muffins are lightly browned and a toothpick inserted into the centre of the muffins comes out clean.
- Cool muffins on wire rack.
Chef’s Tip: If you don’t have buttermilk, use an equivalent amount of sour milk, made by adding 1 tbsp of lemon juice or vinegar per 1 cup of milk.
Nutrition Tip: Including whole wheat flour as part of the flour potion increases the fibre content of baked goods. It’s estimated that Canadian get only half of the recommended 21-38 grams of fibre that they need every day.
Nutritional Analysis
| Calories | 176 |
|---|---|
| Total Fat | 6 g |
| Saturated Fat | 0.7 g |
| Cholesterol | 17 mg |
| Sodium | 107 mg |
| Carbohydrates | 39 g |
| Fiber | 1.7 g |
| Sugar | 8.7 g |
| Protein | 4.2 g |
| Potassium | 161 mg |
