Buttermilk Banana Muffins

6 g
Protein
395
Calories
45 g
Carbs
22 g
Total Fat
15 min
Prep Time
20 min
Cook Time
12
Serving
banana muffins in a basket

Ingredients

  • 2 tablespoons butter, room temperature
  • ⅔ cup canola oil
  • 1 cup brown sugar
  • 2 ripe bananas, smashed
  • ½ cup applesauce
  • 1 teaspoon vanilla
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • ½ cup whole-wheat flour
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk
  • 1 cup chopped walnuts

Nutrition Facts

per serving

Calories: 395
Protein: 6 g
Carbohydrate: 45 g
Fiber: 3 g
Total Fat: 22 g
Saturated Fat: 3 g
Cholesterol: 52 mg
Calcium: 30% DV
Sodium: 359 mg

Instructions

  1. Preheat oven to 400° F.
  2. Line muffin tins with wrappers or spray with cooking spray. In a large bowl, cream butter, oil, brown sugar, bananas, applesauce and vanilla with an electric mixer. Add eggs one at a time, mixing after each.
  3. In a separate bowl, mix together all the dry ingredients. Add flour mixture and buttermilk to the butter-banana mixture, alternating flour and buttermilk, beginning and ending with flour. Mix just until blended. Stir in walnuts.
  4. Scoop mixture into muffin tins, filling each to the top. Bake 18 to 20 minutes.

No buttermilk? Mix 1 tablespoon of white vinegar to 1 cup of skim milk, allowing it to sit for 5 to 10 minutes.

 

Nutrition information calculated with 2% buttermilk

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