Buttermilk Banana Bread Muffins

These grab-and-go muffins call to mind the flavor and texture of banana bread. The addition of flaxseed and walnuts adds nuttiness and a double punch of heart-healthy omega-3 fats.

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PREP TIME: 10 minutes

COOK TIME: 20 minutes

SERVINGS: 12

TOTAL TIME: 30 minutes

Ingredients

1 cup mashed ripe banana

1⁄3 cup buttermilk

4 tablespoons butter, melted

1 large egg

3⁄4 cup packed brown sugar

1 1⁄8 cups all-purpose flour

1⁄4 cup ground flaxseed meal

3⁄4 teaspoon baking soda

1⁄4 teaspoon salt

1⁄2 teaspoon ground cinnamon

1⁄4 cup chopped walnuts

Notes

Bake time may take 20-25 minutes.

Source of recipe: Maureen Callahan, MS, RD

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Instructions

Preheat oven to 350°.

Combine first four ingredients in a large bowl; beat with a mixer at medium speed. Beat in sugar.

Combine flour and next four ingredients (flaxseed through cinnamon). Add flour mixture to banana mixture; mix just until blended.

Spoon batter into a 12-count muffin tin filled with nonstick paper liners. Sprinkle each muffin with 1 teaspoon walnuts and bake at 350° for 20-25 minutes or until a wooden pick inserted in center comes out clean.

Remove from oven; cool 5 minutes in pan. Remove muffins to wire rack and cool completely.