Community Pick
Banana-Buttermilk Muffins
photo by Marg (CaymanDesigns)
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
12
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)
directions
- Preheat oven to 375°F.
- Spray 12 regular muffin cups with non-stick cooking spray.
- In a large bowl, mix together the flours, sugar, baking powder and baking soda.
- In separate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
- Pour wet ingredients over dry ingredients and stir just until blended.
- Spoon batter into muffin cups, filling about three-fourths full.
- Sprinkle tops evenly with nuts.
- Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
- Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
- These muffins freeze well and can be warmed in microwave.
Reviews
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These banana muffins turned out very nice, as I expected a Paula G recipe to. I got up early this morning (not that much) and started making these. My daughter and I were able to enjoy them with breakfast. The cat was interested, too, but we didn't give him any. I did leave out the vanilla, and added 1/4 teaspoon salt, because of personal preference. (I kind of think my daughter would have preferred the vanilla.) Anyway, thank you for another lovely recipe.
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With a couple of minor exceptions these were made just as written. I used all Splenda for the sugar and I added the nuts into the batter just out of personal preference. I chose to make little bite size mini muffins and they came out so cute :D. They are simply yummy, light textured and very moist. You just can't go wrong with this recipe.
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Tweaks
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These are unbelievably good--almost like a more healthful version of cupcakes--DH and I loved them!! I made only minor changes to the recipe: I used all whole wheat pastry flour instead of the a/p and w/w flours, sodium-free baking powder rather than regular baking powder (sodium-free baking powder acts the same as the regular kind, but doesn't add any sodium), and pecans in place of the walnuts...and the muffins turned out fantastic! This is definitely a recipe I'll make again! Thanks so much for sharing it PaulaG!!
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Nice muffin! I halved the recipe and used applesauce instead of oil and eggbeaters, I also omitted the nuts to make it more WW friendly. The result was 6 wonderfully moist banana muffins. I did add a dash of cinnamon since I love it! Great recipe that turned out to be 2.5 pts. with my adjustments. Thanks!
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These were absolutely delicious! I used 1/4 cup honey and 10 packets of Equal sweetner because that's what I had. I also am lactose intolerant so I used Soy Milk instead of buttermilk. They also needed to be cooked a little longer than recommended. Everyone I shared them with loved them, even though they normally eat sugar and milk!!!
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the great thing about these is how well - constructed the recipe is. I substituted the bananas for butternut squash puree and added a bunch of crystallized ginger. They have very little fat (I used olive oil and they tasted great), and a very reasonable amount of sugar. Light, Fluffy, Moist, and healthy - my favorite combo for muffins!
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Healthy for sure! Can't wait to share this recipe with our cardiac patients!! This used about 2 medium-sized bananas. Instead of oil, I used two large tablespoons of unsweetened applesauce. On the top, I used a mixture of 1/4 c. chopped pecans, 1 tsp. cinnamon/sugar and 1/4 c. oats. Next time (there will be a next time!) I will add 1/2-1 tsp. cinnamon or pumpkin pie spice to the batter and will consider 1/2 tsp. of salt. Thank you for a recipe that makes me feel great to serve to my family!! :-)
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.