>>Buttermilk Banana Bread Muffins

Buttermilk Banana Bread Muffins

Ease: Easy

Yield: 12 muffins

Preparation time: 10 minutes

Cook Time: 20-25 minutes

Source: Maureen Callahan, MS, RD

Southeast Dairy Association - 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.


  • 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.

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