I had some leftover Buttermilk in the refrigerator and some overripe bananas on the counter, so I did what I always do when I need to use up ingredients: I made muffins.
On the last Monday of each month, a group of us, under the guidance of Stacy, who blogs over at Food Lust People Love, share muffin recipes. This is the final Muffin Monday event. After hosting this even for many, many years, Stacy has decided to take a break. We are saddened but completely understand.
Let's see what was baked up for this final Muffin Monday......
- Banana Buttermilk Muffins from A Day in the Life on the Farm
- Blueberry Streusel Muffins from A Messy Kitchen
- Caramelized Pear Gingerbread Muffins from Food Lust People Love
- Cardamom Cinnamon Muffins from Karen's Kitchen Stories
- Cassava Flour Chocolate Chocolate Chip Muffins from Passion Kneaded
- Maple French Toast Muffins from Jolene's Recipe Journal
- Wheaties Muffins from Palatable Pastime
Banana Buttermilk Muffins
Delicious, moist muffins made with a mixture of all-purpose and whole wheat flours, with little added sugar, getting most of their sweetness from the bananas. You can add some chopped nuts for a little extra protein if you wish. My husband is not a big fan of nuts in his muffins.
Ingredients
- 1 c. flour
- 3/4 c. whole wheat flour
- 1/2 c. sugar
- 2 t. baking powder
- 1 t. baking soda
- 1 c. buttermilk
- 3 overly ripe bananas, mashed
- 2 T. vegetable oil
- 1 egg
- 1 t. vanilla
Instructions
- Combine the flours, sugar, baking powder, and baking soda in a large bowl. Make a well in the center and set aside.
- Whisk together the buttermilk, bananas, egg, oil, and vanilla. Pour into the dry ingredients and mix just until combined.
- Divide between 12 muffin cups that have been treated with baking spray.
- Bake in a preheated 375* oven for 20 minutes, until a skewer inserted removes cleanly.
Notes
Adapted from a recipe found at Food.com
Nutrition Facts
Calories
161Fat (grams)
4 gSat. Fat (grams)
1 gCarbs (grams)
30 gFiber (grams)
2 gNet carbs
28 gSugar (grams)
13 gProtein (grams)
3 gSodium (milligrams)
213 mgCholesterol (grams)
16 mgNutritional information for entire amount of dip
What a cute plate, Wendy! Your muffins are a great use of leftover buttermilk and ripe bananas! Thank you for baking with me all these years.
ReplyDeleteIt has been a great pleasure. What a wonderful group of bloggers/friends I had the pleasure of getting to know.
DeleteButtermilk is such a great tenderizer. There are so many ways you could dress these up too… nuts, chocolate chips, dried fruit…. I’m going to miss your muffin creations!
ReplyDeleteI think perhaps muffins will make an appearance in some of our other events Karen, but I, too, will miss this group terribly.
DeleteI love the texture of buttermilk muffins, and I tend to agree with your hubby about the nuts, though I don't mind them in a streusel topping! The nice thing about banana muffins like these is that they are good any time: breakfast, snack, side, midnight snack... lol.
ReplyDeleteExactly, Kelly.
DeleteThe snowman is juggling a muffin on his nose! Love it! C'mon over to the dark side, Frank. Nutty muffins are awesome.
ReplyDeleteHe does love nuts, just not in his muffins for some reason.
DeleteI love nuts in my muffins, but admit I understand Frank's point when a crunchy nut interferes with the moist, delicate perfection of perfect crumb. There's a muffin for everyone in this group!
ReplyDeleteThere sure is, Sue.
DeleteI'm with Frank on this one, I like my muffins and cookies nut-free. Good thing, because both my guys are tree nut allergic.
ReplyDeleteworks out well for you, then
Delete