Recipes Breads Quick Breads Muffins and Biscuit Banana-Buttermilk Muffins

Banana-Buttermilk Muffins

Banana-Buttermilk Muffins is rated 4.6 out of 5 by 11.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12

Buttermilk is low in fat and, although its unique tang is barely discernible in baked goods, it contributes to a tender, light crumb. The combination of a delicate texture, moist banana flavor and crunchy walnuts will make this a favorite muffin recipe. Be sure to mash the bananas well with a fork to avoid lumps in the batter.

Ingredients:

  • 1 cup unbleached all-purpose flour 
  • 3/4 cup whole-wheat flour 
  • 1/2 cup sugar 
  • 2 tsp. baking powder 
  • 1 tsp. baking soda  
  • 1 cup low-fat buttermilk 
  • 1 cup well-mashed ripe banana
  • 2 Tbs. canola oil  
  • 1 egg 
  • 1 tsp. vanilla extract 
  • 1/2 cup chopped walnuts 

Directions:

Preheat an oven to 375°F. Spray 12 standard muffin cups with canola-oil 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.

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.

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. 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.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Rated 5 out of 5 by from Yum, just yum I love this recipe. I was looking for a banana bread recipe that tasted great but had less sugar. Most recipes call for 1.5c sugar. I think it's the buttermilk that really makes this recipe. Helps to create fluffy, light muffins. I used white flour, 2 medium very ripe banana, and omitted the nuts. I seem to get 15 muffins every time.
Date published: 2017-03-26
Rated 5 out of 5 by from Light and Perfect! I have made these muffins a few times. I like to substitute a third of the total flour with rolled oats and add flaxseed meal. I made them tonight and added dark chocolate chips. They always come out light and perfect!
Date published: 2017-01-11
Rated 2 out of 5 by from Tasty but Needs more Flavor These have a mild banana taste, but really could you use more flavor to make them worthwhile making again.
Date published: 2016-10-29
Rated 5 out of 5 by from great recipe - add berries and salt! took the salt tip to heart and added 3/4 tsp to the dry ingredients. other small changes: used a 9" square pan. increased flour to 2 c. total added 1/4 c. sour cream substituted 1 c. mixed berries (frozen) for the walnuts and sprinkled liberally with cinnamon sugar before baking. 30 mins at 375 and 10-15 at 350 til toothpick comes out clean. thanks for giving some variety to my usual banana bread - love that you don't need to use a mixer!
Date published: 2015-02-20
Rated 5 out of 5 by from Good basic recipe These muffins are very moist and the recipe lends itself well to substitutions and alterations. Here are the changes I made: I used 2 cups freshly ground soft white wheat and omitted the all-purpose flour. Used 1/4 cup honey in place of the sugar. Replaced the canola oil with virgin coconut oil. Added 3/4 tsp. salt. We will add cinnamon and blueberries next time. Great starter recipe!
Date published: 2013-12-12
Rated 5 out of 5 by from Nice breakfast treat/afternoon tea treat Very happy with this recipe! Woke up earlier than usual this morning so decided to surprise my family with muffins for breakfast. Was effortless and yummy. When bananas get too brown, I freeze them -- so, I used 2 frozen bananas for this (thawed and mashed them). Recipe batter yields exactly 12 full muffins. Substitutes/additions: - I replaced the whole wheat flour with 3/4 cup of oat-bran (store brand); - I added 1 tsp salt to dry ingredients (followed advice of another Reviewer on here); and - I sprinkled brown sugar & cinnamon on tops before baking, instead of nuts.
Date published: 2013-09-27
Rated 4 out of 5 by from Needs salt? FYI: Salt is a flavor enhancer I added melted real butter instead of oil. I used ripe bananas with dots. I used real vanilla and doubled the amt I sprinkled pinch raw sugar on top for looks I added chopped nuts inside or out OVERALL: Good texture. NEXT TIME: I would add salt to prevent the muffin from being bland (1/4-1/2 tsp).
Date published: 2013-06-15
Rated 5 out of 5 by from Deliciuos Muffins! I made this recipe last night and they turned out to be amazing! Absolutely delicious and super easy to make :) I love that this recipe is fairly healthy and doesn't call for a stick of butter, like so many baking recipes out there.
Date published: 2013-03-01
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