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Buttermilk Banana Muffins
15 min Prep Time
20 min Cook Time
35 min Total Time
12 Servings
395 Calories
45g Carbohydrates
22g Total Fat
6g
Ingredients
- 2 tablespoons butter, room temperature
- ⅔ cup canola oil
- 1 cup brown sugar
- 2 ripe bananas, smashed
- ½ cup applesauce
- 1 teaspoon vanilla
- 3 eggs
- 1½ cups all-purpose flour
- ½ cup whole-wheat flour
- ¾ teaspoon baking soda
- 1½ teaspoons baking powder
- ¾ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup buttermilk
- 1 cup chopped walnuts
Instructions
- Preheat oven to 400° F. Prepare muffin tins with liners or cooking spray.
- In large bowl, cream butter, oil, brown sugar, bananas, applesauce and vanilla with mixer.
- Add eggs one at a time, mixing after each addition.
- In separate bowl, whisk together all dry ingredients (flours, baking soda, baking powder, salt, cinnamon).
- Alternately add dry ingredients and buttermilk to wet mixture, beginning and ending with flour. Mix just until combined.
- Fold in walnuts.
- Fill muffin cups to top. Bake 18-20 minutes until golden brown.
Notes/Additions
- Buttermilk substitute: Mix 1 tablespoon vinegar + 1 cup milk, let sit 5-10 minutes
- Storage: Keep in airtight container for 3 days or freeze for 1 month
- Variation: Substitute chocolate chips for walnuts
NUTRITION FACTS
PER SERVING
Calories: 395
Protein: 6g
Carbohydrate: 45g
Fiber: 3g
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 52mg
Calcium: 30% DV
Sodium: 359mg
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