46 Reviews of Banana-Buttermilk Muffins

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!!

From: ShaGun

On Mar 9, 2005

This is one of the few healthy muffin recipes I plan on making again. They're just sweet enough, yet very nutritious. Overripe bananas are a must. My sister made them with ready-to-eat bananas, and found the muffins lacking. When I made these, I added 1/8 cup each ground flax seed and wheat germ. I used 1/2 cup unsweetened applesauce in place of the buttermilk (no dairy) and used olive oil for the oil. They were awesome! Thanks!

From: CountryLady

On Oct 31, 2004

We really enjoyed these muffins, just warm enough to melt some butter, along with a cup of java for a quick breakfast! They're light, moist & not overly aweet. Thanx for another winner Paula!

From: MelinOhio

On Jan 30, 2005

My son says AWSOME! He is a diabetic and I used splenda. Thank you for a great muffin recipe. I will be making this often.

From: sprue

On Jul 16, 2008

this was a very light muffin. good flavor too. i put walnuts in and used only whole wheat flour and some bran to up the fiber. mine cooked up perfectly in 15 min. and i put less sugar in since my banana's were very ripe. and i also added some cinnamon as suggested by another poster.. very nice. thanks for a delicious healthy treat.

From: FoodiEmily

On Feb 16, 2009

I thought these muffins were delicious! However, I did make a few changes. Instead of 1/2 c sugar, I used 1/4 c sugar and 1/4 c brown sugar. I also toasted the walnuts and added them to the batter as opposed to on top. I also added a few sprinkles of cinnamon and before throwing in the oven, I sprinkled the tops lightly with sugar in the raw.

From: rochsann

On Jan 29, 2005

A banana muffin that saves on fat grams but not on flavor is to be appreciated. I enjoyed making this recipe with my seven-year old; we both thought the result tasted great. We used 1 and 1/4 cups all-purpose flour with a 1/2 cup whole wheat. These muffins are moist with a nice banana flavor. Thank you, PaulaG, for sharing a new favorite!

From: LUVMY2BOYS

On May 20, 2006

Really good! I used whole wheat pastry flour in place of the white flour & added 1/2 cup brown sugar. I used 1/2 cup Splenda & added 1 tsp cinn. I also used applesauce for the oil. Moist & a little dense; a definate keeper!

From: mikekey

On Sep 27, 2006

Very moist! I put the pecans IN the batter instead of on top. I also used brown sugar and Splenda.