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 Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12


  • 1 cup mashed ripe banana
  • 13 cup buttermilk
  • 4 tablespoons butter, melted
  • 1 large egg
  • 34 cup packed brown sugar
  • 1 18 cups all-purpose flour
  • 14 cup ground flaxseed meal
  • 34 teaspoon baking soda
  • 14 teaspoon salt
  • 12 teaspoon ground cinnamon
  • 14 cup chopped walnuts


  1. Preheat oven to 350°.
  2. Combine first four ingredients in a large bowl; beat with a mixer at medium speed. Beat in sugar.
  3. Combine flour and next four ingredients (flaxseed through cinnamon). Add flour mixture to banana mixture; mix just until blended.
  4. 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.
  5. 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

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