Buttermilk Banana Muffins

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banana muffin2

The other day I hosted a brunch for the ladies that work with me in the Young Women’s organization at my church.  It was so fun to set a pretty table, make some delicious food and enjoy great conversation with  wonderful women that I love.  I decided I really should do this more often.  Most of the recipes I chose could be prepped or made the day before and took pressure off the morning of the brunch.

Here was the menu:

Breakfast Frittata with ham
Buttermilk Banana Muffins
Cheddar and Chive Scones (variation of this recipe –update coming soon)
Raspberry Lemon Muffins
Fresh Fruit
And I sent them all home with some Dark chocolate Pecan Shortbread (recipe coming soon)

I made this recipe in a mini muffin pan this time and they were a perfect addition to the brunch.  They come together so quickly and taste amazing.  The buttermilk and banana make a perfectly moist and tasty muffin!  I opted for a dusting of powdered sugar this time instead but they are delicious with walnuts sprinkled on  top or stirred into the batter as well.  Hope you enjoy!

banana muffin


Buttermilk Banana Muffins
  • 1¾c all purpose flour (I use whole wheat flour for ¾ cup of the flour)
  • ½ c sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 c buttermilk
  • 2 mashed up ripe bananas {about 1 c}
  • 2 TBS canola oil or melted butter or melted coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • ½ c walnuts optional
  1. Preheat an oven to 375°F. Spray 12 standard muffin cups with cooking spray, or use paper liners.In a large bowl, stir together the all-purpose and whole-wheat flours, sugar, baking powder and baking soda.
  2. In another bowl or a large, glass measuring pitcher, whisk together the buttermilk, banana, oil, egg and vanilla. Pour the wet ingredients over the dry ingredients and stir just until blended. Do not overmix. Spoon the batter into the prepared muffin cups, filling each about three-fourths full. Sprinkle the tops evenly with the walnuts, if using.
  3. Bake the muffins until they are lightly browned and a toothpick inserted in the center of a muffin comes out clean, 15 to 20 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let cool completely. Sprinkle with powdered sugar if desired. The muffins will keep in a zippered plastic bag at room temperature for 2 or 3 days, or in the freezer for up to 2 months. Makes 12 muffins.

Recipe slightly adapted from William Sonoma

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