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    You are in: Home / Recipes / Banana-Buttermilk Muffins Recipe
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    Banana-Buttermilk Muffins

    1/16 Photos of Banana-Buttermilk Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    PaulaG's Note:

    This recipe is from Williams-Sonoma Essentials of Healthful Cooking. They bake up light and full of flavor. The riper the bananas the sweeter the muffins.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on September 21, 2013

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 09, 2012

      55

      I just made these muffins (my fingers are a little burned because I ate them straight from the oven) and they were delicious! My 2 year old sister helped me and she enjoyed them too. We never had banana muffins before but I think we will make them again :)
      Thank you for posting this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 05, 2011

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (64)

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    Nutritional Facts for Banana-Buttermilk Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 174.8
     
    Calories from Fat 57
    33%
    Total Fat 6.4 g
    9%
    Saturated Fat 0.7 g
    3%
    Cholesterol 16.3 mg
    5%
    Sodium 193.4 mg
    8%
    Total Carbohydrate 26.4 g
    8%
    Dietary Fiber 1.7 g
    6%
    Sugars 11.0 g
    44%
    Protein 4.1 g
    8%

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