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Banana Buttermilk Muffins Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1 Cup (16 tbs)|
|Ripe bananas||2 Large, mashed (About 1 Cup)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Buttermilk||1 Cup (16 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Quick cooking oats||1⁄4 Cup (4 tbs)|
|Cold butter/Margarine||2 Tablespoon|
Calories 713 Calories from Fat 288
% Daily Value*
Total Fat 33 g50.4%
Saturated Fat 19.3 g96.5%
Trans Fat 0 g
Cholesterol 182.3 mg
Sodium 840.7 mg35%
Total Carbohydrates 101 g33.7%
Dietary Fiber 3.6 g14.3%
Sugars 76.3 g
Protein 9 g17.5%
Vitamin A 21.5% Vitamin C 14.5%
Calcium 13.6% Iron 8.5%
*Based on a 2000 Calorie diet
Add eggs, one at a time, beating well after each.
Add bananas and vanilla; mix well.
Combine the flour, salt, baking powder and baking soda; add to creamed mixture alternately with buttermilk.
Fill greased or paper-lined muffin cups two-thirds full.
For the topping, combine the flour, brown sugar and oats.
Cut in butter until crumbly.
Sprinkle a rounded teaspoon-ful over each muffin.
Bake at 400° for 16-20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.