Banana Breakfast Muffins

Ingredients and Weight:

• 1 1/2 cups (180g) whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ripe bananas, mashed (about 1 cup)
• 1/2 cup (120ml) buttermilk

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla.
4. Add bananas and buttermilk to the wet ingredients. Mix until just combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
6. Fill prepared muffin cups to the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

(Per muffin)

• Calories: 250
• Fat: 10g
• Saturated fat: 5g
• Cholesterol: 80mg
• Sodium: 280mg
• Carbohydrates: 35g
• Protein: 4g

Dish Characteristics:

• Moist and fluffy
• Sweet and banana-flavored
• Whole wheat for added nutrition

User Comments:

• "These muffins are delicious! They're the perfect breakfast or snack."
• "I love that they're made with whole wheat flour. They're filling and nutritious."
• "The banana flavor is amazing. I will definitely be making these again."

Special Precautions and Tips:

• To make gluten-free muffins, use a gluten-free flour blend.
• For a sweeter muffin, add 1/4 cup more granulated sugar.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.