So this recipe started as a means to use up some buttermilk that was in the fridge...but then became something more when I decided to add applesauce to fill in the banana gap that I was experiencing.
The result...SUPER moist muffins.
I used paper cups for baking but when eating the muffins, the yummy crust stuck to the paper. So I'm thinking it may be better to go through the trouble of greasing the tin and cooking the muffins directly in the pan.
- DRY INGREDIENTS
- 1-3/4 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- WET INGREDIENTS
- 1 cup buttermilk
- 2 bananas, mashed and very ripe
- about 1/2 cup applesauce
- 1 egg
- 1 teaspoon vanilla
- 1 apple, peeled and diced
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
Preheat oven to 375º.
Either line muffin tin with paper liners or grease each cup.
In a large bowl, sift together the dry ingredients.
In a measuring cup, add the mashed banana. Then add enough applesauce to bring the measure to 1 cup.
In another large bowl, add all the wet ingredients and mix.
Combine the wet and try ingredients until just blended. Do not over mix.
In a small bowl, mix then sugar and cinnamon and then the apples. Mix until the apples are coated.
Fold the apples into the muffin mixture.
Spoon into muffin cups and bake for about 20 minutes or until golden brown.
Allow to cool in the pan for a few minutes...then remove and complete cooling on a wire rack.