Soaked oat and whole wheat muffins sweetened with honey and a banana.
Making something out of nothing is a learned skill in the kitchen.
Once you've got buttermilk to use up, though, you can assemble several sets of the base of these muffins and store them in the fridge for up to a week. You could make buttermilk pizza dough or roasted garlic & pesto buttermilk pizza dough and store that in the freezer for a month. You could make a double batch of Butternut Squash Waffles and freeze the extras for weekday breakfasts or waffle sandwich lunches.
These muffins are my version of mom's frugal dessert. They are easy to throw together out of stuff I have on hand, sweet enough for a mid-afternoon snack at work, and healthy enough for me to give my kids for breakfast.
For other recipes using bananas, please see my Banana Recipes Collection, part of the Visual Recipe Index by Ingredient. For other muffin recipes check out the drop down menu on the right sidebar and let this serve as a kick in the pants to update that, or just tell me to put all the banana muffin recipes that are piled up on the dining room table into an ebook so you can grab that when you're in a muffin mood.