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The key to great muffins is to NOT over mix the batter. Also, for these muffins, and any recipe with bananas, be sure they are ripe.

Prep Time: 35 minutes    Serving Size: 12 muffins

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 1/2 cup chopped walnuts
  • 2 eggs
  • 1/4 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1 cup ripe bananas, mashed

Heat oven to 400°. Mix dry ingredients in a large mixing bowl until well combined. Add nuts and stir. Set aside. In a separate bowl, combine eggs, buttermilk, oil and vanilla; beat with a wire whisk until well blended. Add mashed bananas and mix well. Make a well in the center of the large bowl of dry ingredients. Pour egg mixture in and stir together with a rubber spatula until blended. DO NOT OVER MIX! Pour batter into muffin tins (either paper lined or lightly greased) to 3/4 full. Bake 15 to 25 minutes or until springy to the touch. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, muffins are done.

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