Prep. Time 10 mins
Cooking Time 20 - 25 mins
Yields 12 muffins
1/2 cup (114 g) softened butter
1 cup (200 g) sugar
3 eggs, beaten
3 ripe bananas, mashed
1 cup (130 g) all-purpose flour
1 cup (130 g) whole wheat flour
Pinch of salt
1 1/2 tsp (7 ml) baking powder
1 tsp (5 ml) baking soda
1 cup (237 g) buttermilk*
1 tsp (5 ml) vanilla extract
Preheat oven to 375 °F (190 °C).
In large bowl, cream butter and sugar until smooth. Whisk in eggs and mashed bananas. Set aside.
In other bowl, mix both flours, salt, baking powder and baking soda. Gradually stir dry ingredients, alternately with buttermilk, into egg and banana mixture Stir just enough to moisten. Stir in vanilla. Spoon batter into buttered muffin cups, filling each 2/3 full. Bake for 20 minutes or until toothpick inserted in centre comes out clean.
Let cool for 10 minutes before removing from cups. Serve.
*To make buttermilk, combine 1 tbsp (15 mL) of white vinegar with 1 cup (250 mL) of milk.