its marvellous. I modified some of the ingredients eg, grounded rolled oats to replace all purpose flour, olive oil for canola oil, no nutmeg powder. It still taste wonderful & feel more healthier ^_^
From EatingWell: July/August 2010
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or oils. Here, it also lends a slight tanginess to the winning combination of bananas and blueberries.
19 Reviews for Banana-Blueberry Muffins
So delicious! I made the following modifications:
applesauce for the oil
whole wheat flour for all-purpose flour
and fresh milk w/ 2 tsp of vinegar for the buttermilk (didn't have buttermilk on hand.
These were so moist and delicious. Did not stick to the pan as all the muffins I have ever made have. These will be my go-to blueberry muffins.
These muffins are delish. Didn't have any buttermilk so I used strawberry kefir and also threw in some chopped prunes and subbed oat bran for a quarter cup of the flour. Perfect and not too sweet!
We love these muffins, I have made them several times changing up the recipe to make them healthier than they already are, substituting natural apple sauce for the oil, threw in some Chia seeds and flax seeds, put in a few extra banans and splenda brown sugar for regular brown sugar. Also used all white WWF instead of the regular flour. I love these muffins
The only thing I changed was using all purpose flour rather than whole wheat pastry flour coz I didnt have any of that, I would try this recipe again but omit the cinnamon and nutmeg, it is worth trying again.