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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 3.6 g
  • Cholesterol: 19.0 mg
  • Sodium: 213.3 mg
  • Total Carbs: 27.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.9 g

View full nutritional breakdown of Banana Buttermilk Muffins calories by ingredient
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Banana Buttermilk Muffins

Submitted by: KKARMARKAR

Introduction

This recipe produces 12 muffins. Nutritional info is for each muffin. This recipe produces 12 muffins. Nutritional info is for each muffin.
Number of Servings: 12

Ingredients

    1 cup all purpose (plain flour)
    3/4 cup whole wheat flour
    1/2 cup Granulated Sugar
    2 tsp baking powder
    1 tsp baking soda
    1 cup lowfat buttermilk
    2 medium very ripe bananas, mashed
    2 tbsp canola oil
    1 large egg
    1 tsp vanilla extract
    2 tbsp flaxseed meal (optional - can also adjust amounts)

    Also optional (I'm allergic!), but not included in the nutritional content is walnuts (1/2 cup) - sprinkled on top of the muffins.

Directions

1. Preheat the oven to 375F. Spray 12 standard muffin cups with canola (or olive) oil cooking spray.
2. In a large bowl, stir together the all purpose and whole-wheat flours, sugar, baking powder, and baking soda.
3. In another bowl (smaller), blend together the buttermilk, mashed bananas, canola oil, egg, and vanilla.
4. Pour the wet ingredients over the dry. Do not overmix. This is when you can add the flaxseed. It goes unnoticable and adds protein and fiber to the muffins!
5. Pour or spoon the batter into the muffin cups/tin, filling each about 3/4 full. If using walnuts, sprinkle these on top now.
6. Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Then turn out onto the rack and cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2-3 days. Or store in teh freezer for up to 2 months.

Number of Servings: 12

Recipe submitted by SparkPeople user KKARMARKAR.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Thes muffins are light and fluffy. I think next time I will add walnuts. I didn't have buttermilk so I substituted 1 cup of 1% milk and 1 tbsp. of fresh lemon juice (let stand for 5 minutes). I will make this recipe again. - 3/27/11

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  • Very good recipe. They came out nice and fluffy. I think I'll try adding more flaxseed next for a little extra protien and fiber. - 1/31/11

    Was this review helpful?   yes  No
  • This is very good and good for you too! Can't even taste the flaxseed. - 9/10/09

    Was this review helpful?   yes  No