Southeast Dairy Association - buttermilk banana bread muffins

Buttermilk Banana Bread Muffins

These grab-and-go muffins call to mind the flavor and texture of banana bread. The addition of flaxseed and walnuts adds nuttiness and a double punch of heart-healthy omega-3 fats.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 12


  • 1 cup mashed ripe banana
  • 1/3 cup low-fat buttermilk
  • 4 tablespoons butter, melted
  • 1 large egg
  • 3/4 cup packed brown sugar
  • 1 1/8 cups all-purpose flour
  • 1/4 cup ground flaxseed meal
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup chopped walnuts


  • Preheat oven to 350°.
  • Combine first four ingredients in a large bowl; beat with a mixer at medium speed. Beat in sugar.
  • Combine flour and next four ingredients (flaxseed through cinnamon). Add flour mixture to banana mixture; mix just until blended.
  • Spoon batter into a 12-count muffin tin filled with nonstick paper liners. Sprinkle each muffin with 1 teaspoon walnuts and bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean.
  • Remove from oven; cool 5 minutes in pan. Remove muffins to wire rack and cool completely.


Bake time may take 20-25 minutes.
Source of recipe: Maureen Callahan, MS, RD
5/5 (1 Review)