Banana-Buttermilk Muffins

READY IN: 35mins
Recipe by PaulaG

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.

Top Review by whtbxrmom

I had two overly ripe bananas and some buttermilk that needed to be used up. So when I came across this recipe I hit the jackpot. I didn't have any, but DH had two with dinner tonight. He gave them 4 stars.

Ingredients Nutrition

Directions

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

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