Hey, y'all! If you’ve got a couple of ripe bananas sitting on your counter, these Buttermilk Banana Bread Muffins are the perfect way to use them up. They’re soft, fluffy, and have that classic banana bread flavor we all love, but in a convenient, grab-and-go muffin form. Whether you’re looking for a quick breakfast or a tasty snack, these muffins hit the spot.
Buttermilk Banana Bread Muffins
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Ingredients: Buttermilk Banana Bread Muffins
This recipe is super easy to whip up, and you don’t need any special equipment—just a couple of bowls and a whisk. The buttermilk adds a nice tang that balances out the sweetness of the bananas, while the melted butter keeps the muffins moist and tender. The best part? You can have these muffins ready in just about 30 minutes from start to finish.
- 1 ½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ c. granulated sugar
- ¼ c. unsalted butter, melted
- 1 large egg
- 1 tsp. vanilla extract
- ½ c. buttermilk
- 2 ripe bananas, mashed (about 1 c.)
How to Make Buttermilk Banana Bread Muffins
These muffins are also great for meal prep. You can make a batch at the beginning of the week and have a quick, homemade treat ready to go whenever you need it. They freeze well too, so feel free to make extra and store them in the freezer for later. Just pop them in the microwave for a few seconds to warm them up, and they’ll taste as fresh as the day you made them.
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, mix together the melted butter, egg, vanilla extract, buttermilk, and mashed bananas until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Pro Tips For Making This Recipe
- Stir the wet and dry ingredients together until just combined. Overmixing can make the muffins tough instead of light and fluffy.
- The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots on the peel.
- If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Start checking your muffins around the 18-minute mark. If a toothpick inserted into the center comes out clean, they’re done.
Frequently Asked Questions
Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for up to 3 months.
You can make a buttermilk substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for a few minutes before using.
Yes, you can make mini muffins! Just reduce the baking time to 10-12 minutes, or until a toothpick comes out clean.
Other Recipes You'll Love
Buttermilk Banana Bread Muffins
If you want to take these muffins up a notch, try adding some mix-ins like chocolate chips, chopped nuts, or even a sprinkle of cinnamon on top before baking. However you decide to make them, these Buttermilk Banana Bread Muffins are sure to become a new favorite in your home. Enjoy them with a cup of coffee or a glass of milk for a comforting treat any time of day!
Buttermilk Banana Bread Muffins
Ingredients
- 1 ½ c. all-purpose flour
- 1 tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
- ½ c. granulated sugar
- ¼ c. unsalted butter melted
- 1 large egg
- 1 tsp. vanilla extract
- ½ c. buttermilk
- 2 ripe bananas mashed (about 1 c.)
Instructions
- Preheat your oven to 350°F. Line a muffin tin with paper liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
- In a separate bowl, mix together the melted butter, egg, vanilla extract, buttermilk, and mashed bananas until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy!
Notes
- Stir the wet and dry ingredients together until just combined. Overmixing can make the muffins tough instead of light and fluffy.
- The riper the bananas, the sweeter and more flavorful your muffins will be. Look for bananas with lots of brown spots on the peel.
- If you don’t have buttermilk on hand, you can make a quick substitute by mixing ½ cup of milk with ½ tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
- Start checking your muffins around the 18-minute mark. If a toothpick inserted into the center comes out clean, they’re done.
Nutrition
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My best,
JC
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