Banana Walnut Buttermilk Muffins

Buttermilk is the perfect addition for moist, yet relatively low fat baked goods. These muffins, with the generous addition of butter, are not low fat, but they certainly are moist and delicious. If you have some aging bananas around, try these. They take just a few minutes to prepare and make great breakfast food or dessert for a milk meal. Don't be afraid to prepare these without a mixer; they are really easy.


Heat oven to 350°F.

Yield: 12 medium muffins

Spray a medium muffin pan with non-stick vegetable spray. Melt the butter.

In the large bowl of an electric mixer or by hand, mash the bananas. Add the egg, butter, and buttermilk, and mix for a few seconds. Measure the remaining ingredients, except for the walnuts, into another bowl, and mix briefly to avoid clumps of baking soda or salt. Add the dry ingredients to the bananas, and mix only until all the dry ingredients are moist. Fold in the nuts. Using an ice-cream scoop or ladle, put 12 equal portions of batter in the prepared pan. Bake 25 minutes. Remove from the oven, and let cool for 5 minutes. Remove from the pan, and cool thoroughly on a rack. Freeze any muffins you won't be eating that day.

Back to Ruth's Kitchen