Easy Banana Buttermilk Muffins

Top down view of banana buttermilk muffins in white paper cases and overripe bananas in background.

Banana buttermilk muffins are an easy way to turn your ripe bananas into something delicious. Thanks to the combination of mashed banana, buttermilk and oil these muffins are light, fluffy and moist.

Course Breakfast, Brunch, Snack

Cuisine vegetarian

Prep Time 8

Cook Time 24

Total Time 32

Servings muffins

Calories 116kcal

Author Monika Dabrowski

Equipment

Large shallow bowl fork and potato masher, optional, see Instructions
2 large mixing bowls and whisk
12-hole muffin pan

Ingredients

1⅔ cups mashed banana
½ cup less 1tbsp buttermilk at room temperature
1 large egg at room temperature
⅓ cup+2tsp vegetable oil
½ cup less 1tbsp packed light brown sugar
1 cup all-purpose flour
¾ cup+½tbsp whole wheat flour
1½ teaspoons baking powder
⅔ teaspoon bicarbonate of soda
1 teaspoon cinnamon

US Customary - Metric

Instructions

Preheat the oven to 450 F/230 C/210 fan/gas mark 8. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside.
Prepare dry ingredients: Combine the flours, baking powder, bicarbonate of soda and cinnamon. Stir thoroughly using a whisk.
Mash bananas: In a wide shallow bowl mash the bananas.
TIP: To speed things up (this recipe contains quite a lot of bananas) you can use a potato masher to start with and finish off with a fork.
Prepare wet mixture: Whisk together the mashed bananas, egg, oil, buttermilk and sugar until thoroughly combined.
Assemble batter: Combine both mixtures and stir together using a whisk. Stir only until the dry ingredients are no longer visible.
Bake: Spoon the batter into the muffin cases and bake in the centre of the oven for 8 minutes. Without opening the oven door turn the temperature down to 350 F/180 C/160 fan/gas mark 4 and continue baking for 15-17 minutes until a skewer inserted into the middle of a muffin comes out clean.
Cool: Remove from the oven and set aside to cool.

Notes

- For best results - maximum sweetness and flavour - use overripe bananas.

- The quickest way to prepare the bananas for these muffins is to first break them up using a potato masher and then mash until creamy with a fork.

- Do not overstir the batter. Stop stirring once the dry ingredients are no longer visible.

- Bake the muffins in the centre of a preheated oven.

- These muffins will be quite soft at first so it's best to let them cool completely and firm up before serving.

- These banana buttermilk muffins will stay moist and delicious for up to 3 days. I keep mine in an airtight container and place in the fridge the following day. You can microwave them for a few seconds before serving.

- Freeze in an airtight container for up to 3 months.

Nutrition