These muffins are tender, lower in fat and cholesterol unlike your regular muffins. And the low fat butter stands in for some of the oil. Elijah and myself had these little loves inside his little play tent. Let me also add that the bananas are fresh produce from my mother in laws garden.
Plain flour - 2cups
Baking powder - 1tsp
cinnamon Powder - 1tsp
Nutmeg grated - 1/2tsp
Salt - 1/2tsp
Brown Sugar - 1/2cup
Vegetable Oil - 1/4cup
Buttermilk or Sour milk - 1/3cup
Egg white - 1
Egg - 1
Vanilla Extract - 1tsp
Ripe Banana Mashed - 1cup
Chocolate Chips -1/3cup
Cashew nuts/ Walnuts chopped and toasted - 1/4cup
Grated Coconut - 1tbs for sprinkling (optional)
Preheat oven to 170 C. Fill each muffin hole with a paper muffin cup on a 9-cup or 12-cup muffin tray. Combine well the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Mix in the brown sugar, oil, sour milk, egg white, egg and vanilla. Using the electric beater beat on medium speed for 3-4minutes. Gradually add in the flours and beat on low speed. Fold in the chocolate chips, mashed banana and nuts. Fill in the paper muffin cups about two thirds full. Sprinkle coconut. Bake for 15 to 20minutes until an inserted toothpick comes clean.
Tip: To make milk sour, add about a 1tsp of lemon juice to the milk and warm it through till it curdles. Let it cool a bit before adding it to the batter.