I had a couple bananas get a little too ripe the other day. That hasn’t happened in a while and I must say I was pretty pleased, because that meant I just had to make some sort of yummy banana treat. So I decided to surprize the husband with a batch of freshly baked Banana Buttermilk Pistachio Muffins. I love to use buttermilk when I bake. It adds a slight tang to everything and gives baked goods a wonderfully tender and light texture.
These muffins were indeed light, despite the fact that they had a bit of whole-wheat flour in them, which can make a muffin somewhat heavy or dense. And they weren’t too sweet, which I prefer in a breakfast muffin. If you like a really sweet, almost dessert type of muffin you may wish to up the sugar, add some chocolate chips into the mix or perhaps sprinkle some Demerara sugar over the top when you bake them. I did modify the original recipe a bit as well. It called for canola oil but I used coconut oil which tastes absolutely divine in pastries.
And although I know that folks mostly use walnuts or peanuts in banana muffins, I decided to go with pistachios and was very pleased with the combination. These Banana Buttermilk Pistachio Muffins were quick and easy to prepare. And made for a delightful start to the day!
Banana Buttermilk Pistachio Muffins
recipe slightly adapted from Williams Sonoma
- 1 cup unbleached all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup low-fat buttermilk
- 1 cup well-mashed ripe banana
- 2 Tablespoons coconut oil, melted ( or you can substitute in canola oil)
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.
In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder,baking soda and cinnamon.
In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, egg and vanilla. If you are using coconut oil, warm the buttermilk mixture in the microwave ( do this in 5 -10 second bursts, you just want it warmed not cooked and microwaves can get a bit out of control if you are not careful 🙂 ), until it comes to room temperature. Once it is warmed up, add the coconut oil. If you put coconut oil into a cold mixture it will congeal to solid clumps (yuck!). If you are using canola oil, you can simply add it to the buttermilk mixture. No warming required. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the pistachios (or nut of your choosing).
Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months.
Banana Buttermilk Pistachio Muffins brought to you by: Runcible Eats (http://www.leaandjay.com )