Banana-Buttermilk Muffins Recipe

Name: Banana-Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup whole wheat flour; 1/2 cup sugar (I use 1/4 cup sugar and 1/4 cup Splenda.); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup low-fat buttermilk; 1 cup mashed ripe banana; 2 tablespoons canola oil; 1 large egg; 1 teaspoon vanilla; 1/2 cup chopped walnuts (I use pecans)

Servings: persons

1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar (I use 1/4 cup sugar and 1/4 cup Splenda.)
2 teaspoons baking powder
1 teaspoon baking soda
1 cup low-fat buttermilk
1 cup mashed ripe banana
2 tablespoons canola oil
1 large egg
1 teaspoon vanilla
1/2 cup chopped walnuts (I use pecans)

1
Preheat oven to 375u00b0F.
2
Spray 12 regular muffin cups with non-stick cooking spray.
3
In a large bowl, mix together the flours, sugar, baking powder and baking soda.
4
In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
5
Pour wet ingredients over dry ingredients and stir just until blended.
6
Spoon batter into muffin cups, filling about three-fourths full.
7
Sprinkle tops evenly with nuts.
8
Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
9
Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
10
These muffins freeze well and can be warmed in microwave.

946

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup whole wheat flour, 1/2 cup sugar (I use 1/4 cup sugar and 1/4 cup Splenda.), 2 teaspoons baking powder, and more.

Yes, Banana-Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana-Buttermilk Muffins

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