Buttermilk Banana Bread Muffins
These Buttermilk Banana Bread Muffins are soft, fluffy, and perfect for a quick breakfast, snack, or an easy dessert!
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.