I made these wholesome whole wheat banana muffins so I could send my daughter to school with an extra treat for a few days. Once the school day drudgery has set in, it’s nice to mix things up with something special. These tasty whole wheat muffins are also a great grab-and-go snack for the morning commute, or after school activities.
Whole Wheat Banana Buttermilk Muffins
makes 6 muffins
2 tablespoons butter, melted and cooled
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1 ripe banana, mashed
1/4 cup buttermilk, room temperature
1 egg, room temperature
1/3 cup brown sugar, plus more for muffin tops
Preheat oven to 350 degrees. Grease a six cup muffin tin, or line with paper, and set aside.
Melt the butter and set it aside to cool.
In a large bowl, combine the flours, baking powder, baking soda, and salt.
In a small bowl, mash the banana, and use a fork to stir in the buttermilk, egg, and brown sugar. Fold in the butter.
Fold the wet ingredients into the dry, and stir just until combined. Spoon batter into prepared muffin tin. Sprinkle each mufin top with a generous pinch of brown sugar.
Bake for 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out with just a few crumbs.
Cool for 5 minutes, and serve.
More from Brooklyn Supper on Babble:
10 Ideas for Healthy Halloween Snacks That Kids Will Love
12 Fun-Sized Treats for Your Halloween Party
10 Ideas for Healthy Halloween Candy
Read more from Elizabeth and Brian on Brooklyn Supper.
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