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.

Jim Romanoff


Recipe Summary

1 hr
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat 12 (1/2-cup) muffin cups with cooking spray or line with paper liners.

  • Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

  • Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

  • Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Divide the batter among the prepared muffin cups (they will be full).

  • Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.


Make Ahead Tip: Wrap and store at room temperature for up to 2 days or freeze for up to 1 month. To defrost and heat frozen muffins, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Equipment: Muffin tin with 12 (1/2-cup) cups.

Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

232 calories; protein 4.4g; carbohydrates 41g; dietary fiber 2.8g; sugars 19.3g; fat 5.9g; saturated fat 0.7g; cholesterol 31.3mg; vitamin a iu 72.9IU; vitamin c 4.1mg; folate 41.2mcg; calcium 37.1mg; iron 0.9mg; magnesium 13.5mg; potassium 163.1mg; sodium 248.2mg; thiamin 0.1mg; added sugar 13g.

Reviews (14)

Read More Reviews
31 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
These were very good. I'd definitely make them again. Instead of greasing the muffin pan I used paper baking cups but the batter was quite sticky and I guess since the fat content of these is lower than a standard muffin they stuck to the paper and were hard to remove. Next time I'll just spray the pan like the recipe says! Read More
Rating: 5 stars
This is a very forgiving recipe. I've made it a few times and each time there's always more bananas than called for but somehow the muffins always come out tasting good. I top them with cinnamon sugar for the nice sweet crunch. Read More
Rating: 5 stars
This recipe is delicious! I switched a few things up a little bit but it turned out great and I'll definitely make this again and again. I ran out of buttermilk so I used regular milk and added cream of tartar. Also I used raspberries instead of blueberries and added a cup and a half of splenda to the mix. I made it into two small loaves and when it cools I will cut it into small strips and eat it like that....DELICIOUS. Read More
Rating: 4 stars
I Really like these I followed the recipe except for a few things. I didn't have buttermilk so I substituted 1% milk with 1 Tbsp lemon juice. To reduce calories per muffin I used 1/3 cup muffin tins instead of 1/2 cup. This lowered the calories to 155 per muffin. Then I baked them for 15 minutes instead of 20 and they came out beautifully. Will definitely make again. Pros: Tender light tasty Cons: None Read More
Rating: 5 stars
I will definitely make these again! They looked good when I took them out of the oven and they were definitely tasty! I used 1/2 cup of egg beaters and doubled up on the cinnamon. Read More
Rating: 4 stars
delicious! Read More
Rating: 4 stars
Moist and delicious I substituted all white whole wheat flour and about 1 tablespoon of corn starch for all flour because I don't have whole wheat pastry flour. I also added another 1/2 cup of blueberries. I mashed 3 large bananas which yielded a lot more than 1 cup. The additional volume did make it necessary to make more than 12 muffins. I ended up making 19. On some of them I topped with coarse turbinado sugar and cinnamon (about 1/4 teaspoon per muffin) and the rest I used a lime and powder sugar glaze. We prefer the cinnamon sugar combination. This is a great tasting and healthy. Very tender. I would definitely make these again. I did not miss the butter. Maybe next time I will add some vanilla. Thank you for a tasty recipe. Pros: healthy and easy Read More
Rating: 4 stars
Excellent moist muffins I tweaked the recipe slightly and blended the wet ingredients (including banana) in my Ninja blender to make a smooth batter then mixed in the dry ingredients which I added poppyseeds to. I doubled the amount of blueberries to add a lot of extra flavor and lower the calorie count slightly. These muffins came out AMAZING! My roommate and I cannot stop eating them! I also baked them in a disposable aluminum cupcake tins because I didn't have a muffin tin and they didn't stick at all. Read More
Rating: 4 stars
Healthy and delicious I really enjoyed these (as did my little nephews) I'm not much of a baker but despite my substitutions these muffins turned out well. I omitted nutmeg and honey. I didn't have sugar so i replaced the sugar with 2/3 to 3/4 cups of maple syrup. I also substituted half cup of white flour for 1/2 cup almond meal. It didn't change the flavor but added a little bit of nuttiness. And lastly i didn't have buttermilk so i used unsw almond milk plus one tbsp vinegar. Because of my substitutions I was afraid they wouldn't cook all the way through so I baked them until they were a deep golden brown. So good! Pros: light easy not too sweet Read More