Ingredients:
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar ( I use 1/4 cup sugar and 1/4 cup Splenda.)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
1 cup mashed ripe bananas
2 tablespoons canola oil
1 large eggs
1 teaspoon vanilla
1/2 cup chopped walnuts ( I use pecans)
Directions:
Preheat oven to 375 F.
Spray 12 regular muffin cups with non-stick cooking spray.
In a large bowl, mix together the flours, sugar, baking powder and baking soda.
In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
Pour wet ingredients over dry ingredients and stir just until blended.
Spoon batter into muffin cups, filling about three-fourths full.
Sprinkle tops evenly with nuts.
Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
These muffins freeze well and can be warmed in microwave.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.