Banana Buttermilk Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 176.0
- Total Fat: 6.4 g
- Cholesterol: 16.3 mg
- Sodium: 213.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 2.1 g
- Protein: 4.2 g
View full nutritional breakdown of Banana Buttermilk Muffins calories by ingredient
Introduction
Muffins MuffinsNumber of Servings: 12
Ingredients
-
1 cup Flour - Gold medal all purpose flour
0.75 cup Whole Wheat Flour
0.5 cup Granulated Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 cup Buttermilk, lowfat
1 cup, mashed Banana, fresh
2 tbsp Canola Oil
1 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
0.5 cup, chopped Walnuts
Directions
Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil cooking spray, or use paper liners.
In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda.
In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts.
Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICKEL41.
In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda.
In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts.
Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user MICKEL41.