INGREDIENTS

1. 1cupall-purpose flour
2. 3/4cupwhole wheat flour
3. 1/2cupsugar(I use 1/4 cup sugar and 1/4 cup Splenda.)
4. 2teaspoonsbaking powder
5. 1teaspoonbaking soda
6. 1cuplow-fat buttermilk
7. 1cup mashed ripebananas
8. 2tablespoonscanola oil
9. 1largeegg
10. 1teaspoonvanilla
11. 1/2cup choppedwalnuts(I use pecans)

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Spray 12 regular muffin cups with non-stick cooking spray.
3. In a large bowl, mix together the flours, sugar, baking powder and baking soda.
4. In seperate bowl, whisk together the buttermilk, mashed banana, oil, egg and vanilla.
5. Pour wet ingredients over dry ingredients and stir just until blended.
6. Spoon batter into muffin cups, filling about three-fourths full.
7. Sprinkle tops evenly with nuts.
8. Bake until lightly brown and a toothpick inserted in center comes out clean, approximately 15 to 20 minutes.
9. Allow to cool in pan on wire rack for 15 minutes, then turn out onto rack and cool completely.
10. These muffins freeze well and can be warmed in microwave.