Bananas and buttermilk both contribute moisture that helps these muffins maintain freshness longer than some others. Even so, they should be stored in a tightly covered container or on a plate wrapped in plastic. If they seem dry, reheat the muffins briefly in the microwave oven.
* To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup.
For muffins with more texture, use old-fashioned rolled oats instead of quick-cooking oats.
When bananas start looking speckled and even doubling this muffin recipe won't use up all of the rapidly ripening fruit, freeze banana slices in a single layer on a baking sheet or cut each banana into two pieces and insert a wooden stick "handle" into the cut end of each and freeze. Frozen bananas develop a wonderful texture and sweet flavor for a delicious, healthful snack.