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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 12 servings |
||
| Calories 174 | ||
| Calories from Fat 57 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 0.8g | 3% | |
| Monounsaturated Fat 2.0g | ||
| Polyunsaturated Fat 3.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 193mg | 8% | |
| Potassium 144mg | 4% | |
| Total Carbohydrate 26.5g | 8% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 11.1g | ||
| Protein 4.2g | 8% | |
Banana-Buttermilk Muffins
By: PaulaG
Jun 28, 2004
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.
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
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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More recipes like this one:
Whole-Grain Zucchini Banana Bread
Browse similar recipes by category
- Course > Breads > Quick Breads > Muffins
- Course > Breakfast
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Dietary > Diabetic
Featured Reviews for This Recipe
From: Sue Grant
On Jun 24, 2009
Very nummy! Quick and easy too. I would consider a little cinnamon on top (or in) next time but they are great as is! Thanks!
From: GinaCucina
On May 20, 2009
excellent.They were tender and had a really good crumb. Can't even tell they are low-fat. I made a couple of changes I used White Whole Wheat Flour from Trader Joes for all of the flour listed. I used light brown sugar for the sugar and I didn't have any nuts. This recipe is a keeper.
From: ladypit
On Nov 18, 2004
Yum! I used all splenda (making them for some diabetic friends) and all whole wheat pastry flour. I also used Oklahoma pecans (of which I, luckily, have a ton right now!) and these turned out great. I gave most away and the people who received them were thrilled. I did save enough for us to enjoy, though. Thanks for another healthy one Paula!
From: SReiff
On Oct 15, 2007
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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