Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Fruit and Nut Muffins

By , from the Culinate Kitchen collection
Yield 12 muffins

Introduction

Although I used to be a fan of super-sweet and cakey muffins, that’s no longer the case. But I still love the little package that a muffin represents — it’s an easy snack. I came up with this recipe, and although it contains only a relatively little sugar, the fruit adds plenty of sweetness. I hope you’ll experiment with the amount of sugar you like. Serve these muffins with butter and honey — or not.

Ingredients

1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
¼ cup sugar (or less; see Note)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
½ cup low-fat buttermilk
¼ cup canola oil
1 cup ripe bananas, mashed
1 cup frozen blueberries
½ cup chopped and toasted nuts, such as hazelnuts (optional)

Steps

  1. Preheat the oven to 350 degrees. Line a 12-muffin pan with paper baking cups.
  2. Combine the flours, sugar, baking powder, baking soda, and salt in a large mixing bowl.
  3. Whisk together the eggs, buttermilk, and oil in a 4-cup glass measuring cup with a pour spout or a medium bowl. Stir in the mashed bananas.
  4. Pour the wet ingredients into the dry ingredients and, using a rubber spatula, stir just until blended. Fold in the blueberries and nuts.
  5. Fill the muffin cups ¾ full (add more batter to each cup if you have extra). Bake for 20 minutes, then check to see if the muffins are browning. If they need more time, bake 5 minutes longer.
  6. Cool for 10 minutes before serving, or serve at room temperature.

Notes

I’ve made these muffins with just two tablespoons of sugar and without any sugar at all. Both options are good.

This content is from the Culinate Kitchen collection.

Subscribe
Comments
There are no comments on this item
Add a comment
Unrated
Rating

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer


Advertisement
Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

Subscribe
Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer

Reviews

Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Most Popular Articles

Editor’s Choice