Vegetarian

Banana Buttermilk Muffins is for Breakfast.

Banana Buttermilk Muffins takes 10 minutes to prepare.

Banana Buttermilk Muffins takes 20 minutes to cook.

Banana Buttermilk Muffins makes 12 servings.

The ingredients for Banana Buttermilk Muffins are:

1 cup all purpose (plain flour)
3/4 cup whole wheat flour
1/2 cup Granulated Sugar
2 tsp baking powder
1 tsp baking soda
1 cup lowfat buttermilk
2 medium very ripe bananas, mashed
2 tbsp canola oil
1 large egg
1 tsp vanilla extract
2 tbsp flaxseed meal (optional - can also adjust amounts)

Also optional (I'm allergic!), but not included in the nutritional content is walnuts (1/2 cup) - sprinkled on top of the muffins.

Here is how you make Banana Buttermilk Muffins:

1. Preheat the oven to 375F. Spray 12 standard muffin cups with canola (or olive) oil cooking spray.2. In a large bowl, stir together the all purpose and whole-wheat flours, sugar, baking powder, and baking soda.3. In another bowl (smaller), blend together the buttermilk, mashed bananas, canola oil, egg, and vanilla. 4. Pour the wet ingredients over the dry. Do not overmix. This is when you can add the flaxseed. It goes unnoticable and adds protein and fiber to the muffins!5. Pour or spoon the batter into the muffin cups/tin, filling each about 3/4 full. If using walnuts, sprinkle these on top now.6. Bake the muffins until they are lightly browned and a toothpick inserted into the center of a muffin comes out clean, 15-20 minutes. Then turn out onto the rack and cool completely. The muffins will keep in a zippered plastic bag at room temperature for 2-3 days. Or store in teh freezer for up to 2 months.Number of Servings: 12Recipe submitted by SparkPeople user KKARMARKAR.

The nutritional information for Banana Buttermilk Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 153.2

• Total Fat: 3.6 g
• Cholesterol: 19.0 mg
• Sodium: 213.3 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 2.1 g
• Protein: 3.9 g

The dietary needs meet for Banana Buttermilk Muffins is Vegetarian