Banana Raisin Walnut Muffins
Submitted by TammyC
Banana raisin walnut muffins with mashed ripe banana, plump golden raisins, and chopped walnuts in a buttermilk batter. Weight Watchers-friendly portion control built right in.
YIELD
12 servingsPREP
20 minCOOK
15 minREADY
35 minThese muffins are designed to be a satisfying breakfast or snack without the cake-disguised-as-muffin problem most bakery versions have. Modest sugar (just a quarter cup of brown), a single mashed banana, and an ounce of walnuts means you get real banana flavor without the calorie load.
The inclusion of nonfat milk powder is the smart Weight Watchers move. It boosts protein and gives the muffins a richer, slightly tangy flavor without adding the fat of whole milk. Combined with buttermilk, you get the tender crumb and slight tang that defines the best banana muffins.
Golden raisins (plumped before adding) are the right choice for this recipe. They are sweeter and softer than regular raisins, and plumping them in a splash of warm water for a few minutes keeps them juicy through the bake instead of turning to leather.
A quick 15 minutes at 400°F (200°C) gives these the high-domed, golden-topped finish you want without overdoing the heat. Higher initial temp = better dome rise.
Pro Tips
- Use a banana that is heavily speckled to fully black, the riper the banana, the sweeter and more flavorful the muffin.
- Plump the golden raisins by soaking in warm water for 5 minutes, then draining. Skip this and they will absorb moisture from the batter and dry it out.
- Stop mixing as soon as the dry ingredients are just incorporated. Lumpy batter is correct, smooth batter means tough muffins.
- Eat the same day for peak texture, or freeze in a sealed bag and microwave for 20 seconds when ready to eat.
Variations
- Skip the raisins (the recipe explicitly allows this) and use a half cup of mini chocolate chips for a kid-friendly version.
- Add a half teaspoon of cinnamon to the dry ingredients for a deeper, warmer spice note.
- Substitute pecans for the walnuts for a softer, butterier nut flavor.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Spray 12 muffin cups with nonstick spray.
In medium mixing bowl combine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside.
In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients.
Add banana, raisins if using, and walnuts and stir to combine (mixture will be lumpy).
Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry).
Transfer muffins from pan to wire rack and cool.
Comments
There is something very wrong with this recipe as posted. Firstly, the recipe says the final dough should be lumpy and it wasn't, it was very liquid. And the final product was doughy and mushy and even though it rose in the oven it collapsed as soon as it was taken out of the oven. As I said, something is wrong with this recipe.