Banana Ginger Muffins

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While in Cape Breton, Nova Scotia with my family several years ago, we decided it would be fun to check out a bed and breakfast in the countryside. My mom had spoken to the owner on the phone when she was trying to find a place for us to stay. Unfortunately they were booked during the time we would be in that area, but she had been very warm and friendly, inviting us to stop by while we were there to meet her. So we took her up on the offer and decided to embark on a little excursion to her B&B. It resembled a fairytale-like cottage from the exterior as we drove up the pebbled road, with a stone facade, pale blue shutters and a creamy yellow door. She greeted us energetically from the doorway, identifying herself as Rosalee, gesturing us to come inside for a tour and some homemade treats. Entering the house, scents of warm spices and sweet bananas filled the air and I became curious as to what might be baking in the oven producing such a heavenly smell. Rosalee gave us a tour of her B&B and then invited us to sit down for some tea and muffins. “Blueberry buttermilk or banana ginger?” I absolutely love bananas so naturally I chose banana ginger, but wow…it tasted even better than I had expected. Light and fluffy, the poignant ginger perfectly complimented the sweetness of the banana. It was one of the best muffins I’d ever tasted and I was determined to recreate it when I returned home.

I didn’t ask her for the recipe so I did some google research to find a recipe that I thought looked like a solid guide. I found a recipe pretty close to what I was searching for.

These muffins are made with buttermilk, dark brown sugar, ginger, and banana. They are quite simple and healthy, but you’d never know it considering how delicious they taste! Enjoy!

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Banana, Buttermilk and Brown Sugar Muffins

Yields 18 muffins

Wet ingredients:

  • 1 cup buttermilk*
  • 1/4 cup canola oil
  • 1 egg
  • 1 1/4 cups pureed banana (as ripe as possible)
  • 1 inch piece of fresh ginger, grated or finely diced
  • 1/2 teaspoon cinnamon

Dry ingredients:

  • 2 1/2 cups (320 grams) all-purpose flour
  • 1/2 cup brown sugar (preferably dark brown)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions: 

  1. Preheat oven to 350 degrees and put liners in a 18 muffin cups (1 1/2 pans).
  2. After pureeing the banana in a food processor with the blade attachment, add the other wet ingredients and blend on high until very smooth. (If you don’t have a food processor, mash the banana using a fork until smooth and liquidy; then whisk in the other wet ingredients until thoroughly combined).
  3. In a large bowl, whisk together the dry ingredients. Pour in the wet ingredients and stir and fold them together. Stir as little as possible to avoid developing gluten which would make the muffins tough. Pour the batter into the muffin cups.
  4. Bake until lightly brown, about 20 minutes (or until when pressed down on the top with a finger, the muffin springs back; watch them carefully and rotate half way through baking time to ensure not over baking, or they will turn out dry).

*Can make your own buttermilk by pouring 1 TBP white vinegar or lemon juice into a measuring cup and then filling the measuring cup to the 1 cup mark with milk

Adapted from http://herbivoracious.com

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