Friday, March 20, 2009

Banana Muffins

Returning to the blogging world. Spent the past...well...quite a while...just wanting to spend time with my that puppy is gone, it's time to return to this hobby.

I've been cooking & baking like crazy, or so it feels. I don't have a whole heck of a lot of motivation, but I make dinner most nights of the week. And I try to make something (muffins, scones) for breakfast in the morning. Today, (although it's the weekend, so probably not the best timing for "work brekkies"!) I decided to use up some of the buttermilk that I had leftover from St. Patty's Day irish soda bread to make these muffins.

I just found this recipe the other day on Phemomenon, and immediately bookmarked it because of the excess buttermilk in my fridge. And while I was getting the ingredients ready, I realized I also had quite a few bananas to use up. Perfect!

I made quite a few changes, the most significant being swapping banana in for the butter. Healthy, no? :) They rose really tall, perfect muffin texture and delicious!

Buttermilk Spice Muffins
adapted from Mimi's Cafe

1/4 cup sugar
1 cup mashed bananas (abt 2 medium bananas)
3 eggs
2 1/2 cups white whole wheat flour
2 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
3/4 cup & 1 Tbsp buttermilk

1/4 cup packed dark brown sugar
3/4 cup chopped walnuts
1/4 cup unsweetened shredded coconut
1/2 tsp cinnamon
1/4 tsp nutmeg

Preheat oven to 375 degrees F. In a large bowl, cream bananas and sugar (I used a hand mixer). Add 3 eggs and blend until well-combined. Batter will be very wet at this stage.

In a separate small bowl, sift flour, baking soda, cinnamon & nutmeg.

Add 1/2 of the flour mixture to the banana mixture and combine until just blended. Add 1/2 of the buttermilk, combine. Blend in the rest of the flour, then the rest of the buttermilk. Batter will have thickened quite a bit.

In separate bowl (you can use the one you used for the flour), combine the topping ingredients and mix until combined.

Grease muffin tins. Pour batter in the muffin tins 1/2-3/4 full, then add a small spoonful of the topping. Put into oven for 20-25 minutes, or until golden.

*Now obviously these are not your typical bakery muffin! Not quite as moist (no butter!) but still great texture and flavor. And not as sweet, because I severely slashed the sugar. I love muffins like this because I feel good about grabbing them for breakfast in the morning! And because of course they taste delicious. :)


VeggieGirl said...

WOWZA, welcome back!!

Sharon said...

OH wow, totally want to make these now - thanks for sharing the recipe!!!

vincent said...


We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on

To add your site to the Petitchef family you can use or just go to and click on "Add your site"

Best regards,


curlytop said...


Hey Sweetie!

I just found your blog through Veggie Girl's blogroll. I'm so glad I did! GL2M is totally going in my reader from now on!

What a great recipe. So pretty!

Have a wonderful weekend!

With Love,


Mary, CookEatShare Author Support said...

I’d like to personally invite you to join the CookEatShare Author network. CookEatShare has had over 2.5 million unique visitors in 2009, and I think they will be interested in your content. Users will be guided to your actual blog, so this is a free way to increase page views and visitors to your site.

Please visit for additional information or contact me at for more information, to get unique link to claim and customize your profile.

djpope said...

Sarah is the best chef in the Universe and I am never wrong.

Let's bake tomorrow!

djpope said...

Sarah start writing in your blog again its awesome!

Anonymous said...

whoah this blog is wonderful i love studying your
posts. Keep up the great work! You already know, lots of individuals are looking round for this information,
you could help them greatly.

Here is my webpage: quality saffron

Anonymous said...

Heyа i'm for the first time here. I came across this board and I find It truly useful & it helped me out much. I hope to give something back and aid others like you helped me.

Here is my web page; juicing advices

Anonymous said...

Τhanks a lοt for ѕhаring thіs with
all peoplе you rеally reсognizе what you're speaking about! Bookmarked. Kindly also discuss with my site =). We can have a link exchange agreement between us

my blog post: said...


I saw Your blog and I thought it had great recipes and awesome pictures! I therefore would like to invite You to our new culinary website which has just started.

This is how it works in short. is a website for food bloggers and their fans allowing them to automatically collect recipes from Your food blog. It's a large database of links to recipes on food blogs. Everyone can join us for free.

For more please visit: is an English version of our main website called "Mikser Kulinarny", founded in Poland. "Mikser Kulinarny" has a large audience (over 2 mln unique visitors monthly) and with we want to repeat that success and drive thousands of new visitors to your food blog.

In case of any questions, don't hesitate to contact us.

Best regards!