GREAT GRANDMA IZZY'S BANANA MUFFINS
Updated: Apr 19, 2018
School mornings when there's a container full of homemade muffins in the house run so much more smoothly than other days. There is nothing easier (and more guilt free) than tossing one of these in a backpack for snack, or throwing a plate of them on the table for breakfast.
We love muffins in my house, and these are the ones we make far and away the most. The original recipe was passed down from my husband's grandmother (Great Grandma Izzy to my kids), and I think the secret is that you dissolve the baking soda in buttermilk before adding it to the batter. Somehow, it makes these muffins more magical than any other banana bread recipe I've tried. I did, however, adjust the recipe a bit so that we could enjoy these guilt free as breakfast or snack whenever we wanted. I reduced the sugar drastically and swapped in half whole wheat flour, and my kids never blinked an eye.
There is almost nothing better than one of these warm out of the oven with a thick pat of cold butter on top, and kids love making these because mashing bananas is just about the best kid duty ever.
I N G R E D I E N T S :
3 medium to large over-ripe bananas
1/3 cup melted butter
1/3 cup sugar
5 tbsp buttermilk (or combine 5 tbsp milk with 1 tsp vinegar and let sit for 10 minutes)
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1 cup all purpose flour
1 cup whole wheat flour
I N S T R U C T I O N S :
Preheat oven to 325 degrees Fahrenheit
Mash bananas really well in a large bowl. Add eggs, melted butter and sugar and mix well. Dissolve the baking soda in the buttermilk, then pour into the batter and mix. In a separate bowl, sift flours, salt and cinnamon, then pour into wet ingredients and mix until just combined. If you want, add chopped walnuts or mini chocolate chips.
Spoon into a muffin tin or mini-muffin tin and bake until they spring back when lightly pressed and a toothpick in the center comes out clean, about 25-27 minutes.
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