| 0.67 | tbsp | baking powder |
| 0.25 | tsp | baking soda |
| 1 | cup | bananas |
| 0.5 | cup | buttermilk |
| 1 | unit | eggs |
| 0.75 | cup | evaporated cane juice |
| 0.25 | tsp | salt |
| 0.5 | cup | unsalted butter |
| 2.5 | cup | whole-wheat flour |
1. Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
2. Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.
Yield: 12 muffins.
Adapted from NY Times: The Minimalist