Foodie Fridays: Banana Buttermilk Muffins

Photo by Chickee

It's not easy using up an entire half-gallon of buttermilk! Fortunately there are quite a few recipes out there, especially for baked goods, that include buttermilk as an ingredient.  Banana Buttermilk Muffins are delicious for breakfast, quick and easy to prepare, and have the added bonus of being a relatively healthy choice.  These did not last long at our house, and if you try them you will find out why!

Banana Buttermilk Muffins

1 C. flour
3/4 C. whole wheat flour
1/2 C. sugar
2 tsp. baking powder
1 tsp. baking soda
1 C. low-fat buttermilk
1 C. mashed ripe bananas
2 T. canola oil
1 egg
1 tsp. vanilla
1/2 cup chopped nuts

Combine the first five ingredients in a large bowl.  In a separate bowl, whisk together the next five ingredients.  Pour the wet ingredients over the dry and stir until just blended (do not overmix).  Spoon the batter into greased muffin cups, filling about three-quarters full.  Sprinkle the nuts over the tops.  Bake at 375 degrees for 15-20 minutes, until a toothpick inserted in the centers comes out clean.  Cool in the pan on a wire rack for 15 minutes, then remove from the pan and cool completely.  Makes 12 muffins.