Banana Buttermilk Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup all purpose (plain flour)3/4 cup whole wheat flour1/2 cup Granulated Sugar2 tsp baking powder1 tsp baking soda1 cup lowfat buttermilk2 medium very ripe bananas, mashed2 tbsp canola oil1 large egg1 tsp vanilla extract2 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.
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.
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.
Nutritional Info 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
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