Buttermilk Banana Walnut Muffins

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Buttermilk Banana Walnut Muffins…and maybe some chocolate chips! Buttermilk is one of my favorite ingredients. Almost every time I use buttermilk in a recipe, I love it! It always creates a very moist product.

I love banana muffins, banana bread, and banana pancakes as long as they are made with fresh bananas and not with artificial banana flavor. In college, I learned that I love banana and chocolate paired together. So now most of the time you will find some chocolate chips in my banana pancakes.

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These muffins are very moist and light. They are packed with banana flavor and trust me the chocolate chips and walnuts only enhance them. You could make these muffins plain with no nuts or chocolate chips, but I think they are much better with them. They give nice texture and extra flavor. I’ve never tried this before but just had the thought, roasted pecans might be really good in these instead of the the traditional walnuts. Something I’ll have to try next time I make them!

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Ingredients

½ cup sugar

¼ cup brown sugar

½ cup unsalted butter, softenedBananaMuffin2

2 large eggs

1 cup mashed ripe bananas (approximately 2 medium)

1 ½ tsp. pure vanilla extract

1 tsp. baking soda

¼ tsp. salt

2 cups All Purpose Flour

¾ cup buttermilk

1 cup chopped walnuts, roasted

½ cup Ghirardelli 60% chocolate chips (optional)

 

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Chop walnuts and roast for 3-4 minutes in oven or toaster oven.
  3. Using a mixing bowl with a paddle attachment, cream the butter and both sugars.
  4. Add eggs one at a time. Mix until combined.
  5. Add the mashed bananas and vanilla extract.
  6. Combine the dry ingredients: AP flour, baking soda, and salt. Add slowly to the wet ingredients.
  7. Add the buttermilk and walnuts (and chocolate chips if desired). Mix until combined.
  8. Scoop into muffin pans. Fill about ¾ of each muffin cup. Top with additional walnuts and/or chocolate chips if desired. BananaMuffin4
  9. Bake for about 15-25 minutes depending on your oven. Yield 16-20 muffins. (I made 17.)

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If you’re a banana lover like me, you’ll love these! Enjoy!

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Gluten-Free Everything Muffin

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Let’s face it, most of the time gluten-free anything just isn’t very good. But these muffins are fantastic! They are very moist and full of flavor with a texture very similar to a normal muffin made with AP flour.

Not only are they gluten-free, they contain just about anything and everything you could think of to put in a muffin. They have zucchini, carrots, walnuts, raisins, coconut oil, and even some spice. They also don’t have a lot of sugar, which relieves some of the guilt.

There are many similar gluten-free muffins out there but these are the best yet! I made a few variations of these but this one turned out better than the others. I found that the final changes I made improved the muffin a great deal. One of the biggest changes I made was grinding my oats into a flour to create a smoother overall texture like a regular muffin. I also added some cloves into it because, well, I love cloves! The honey and coconut oil really seem to enhance the muffin too.

 

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They don’t rise much, so however full the muffin cups are is basically how big they will be. They’re good for breakfast or even a snack.

 

Ingredients:                                     

2 c. almond flour (finely ground)   gfmuffin4

1 c. old-fashioned oats, (ground into a flour)

½ c. pecans, chopped (or walnuts)

½ c. raisins

2 tsp. cinnamon

½ tsp. nutmeg

¼ tsp. cloves (optional)

1 tsp. baking soda

½ tsp. salt

3 eggs

1 c. grated zucchini

1 c. grated carrot

6 Tbsp. coconut oil, melted

½ c. honey

2 tsp. vanilla

Directions:

  1. Preheat the oven to 350 degree F.
  2. In a bowl, combine the almond flour, oats, walnuts, raisins, cinnamon, nutmeg, baking soda, and salt.
  3. In another bowl, mix together the eggs, zucchini, carrot, coconut oil, honey, and vanilla.
  4. Add the wet ingredients to the dry ingredients. Mix until combined.
  5. Scoop batter into the muffin cups. Fill them to the top (They do not rise like regular muffins.) Bake for 20-25 minute or until a toothpick comes out clean.
  6. Yields 14-18 muffins depending how much you fill the muffin cups.