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.
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PREP TIME: 10 minutes
COOK TIME: 20 minutes
SERVINGS: 12
TOTAL TIME: 30 minutes
Ingredients
1 cup mashed ripe banana
1⁄3 cup 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
Notes
Bake time may take 20-25 minutes.
Source of recipe: Maureen Callahan, MS, RD
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Instructions
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.