Photo: Diliara Garifullina
Banana-Buttermilk Muffins
11 ingredients
openrecipes
Buttermilk is low in fat and, although its unique tang is barely discernible in baked goods, it contributes to a tender, light crumb. The combination of a delicate texture, moist banana flavor and crunchy walnuts will make this a favorite muffin recipe. Be sure to mash the bananas well with a fork to avoid lumps in the batter.
Estimated Nutrition (whole recipe, rough)
993
Calories
29g
Protein
31g
Fat
148g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Banana | 1 medium (118g) | 105 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup unbleached all-purpose flour
- 3/4 cup whole-wheat flour
- 1/2 cup sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 cup low-fat buttermilk
- 1 cup well-mashed ripe banana
- 2 Tbs. canola oil
- 1 egg
- 1 tsp. vanilla extract
- 1/2 cup chopped walnuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes