This one is a healthy option. Well, healthier than some of the other choices out there. I love the light texture, the low fat content (only 2 tablespoons of oil!) and the combination of wheat and all-purpose flours. The walnuts contribute heart-healthy omega 3 fatty acids, but if you prefer a little decadence, sub in some chocolate chips.
Banana Buttermilk Muffins
from Williams Sonoma, Essentials of Healthful Cooking
1 cup unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
1 cup well-mashed ripe banana
2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 cup chopped walnuts
Preheat oven to 375ºF. Line two muffin tins with paper liners.
In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda.
In another bowl, whisk together the buttermilk, banana, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts.
Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. The muffins will keep in a plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months. Makes 16 muffins.