Banana-Buttermilk Muffins

"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."
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by samanthapseverin photo by samanthapseverin
photo by Kathryn K. photo by Kathryn K.
photo by PamC6283 photo by PamC6283
photo by PamC6283 photo by PamC6283
Ready In:




  • 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.

Questions & Replies

  1. Did anybody else's batter turn out slightly runny? muffins still came out ligjt and fluffy...Thanx for sharing this recipe..??
  2. How many calories are in each muffin?
  3. I don't have whole wheat flour, can I add more all purpose flour and if so how much?


  1. 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.
  2. 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.
  3. 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 :) <br/>Thank you for posting this recipe!
  4. 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.
  5. These are very good! I added chopped dates. They are very moist and I would definately make them again.


  1. 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!!
  2. 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!
  3. 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!!!
  4. 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!
  5. 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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