Irresistible Banana Buttermilk Muffins
Indulge in the delightful flavors of these banana buttermilk muffins, where sweet, ripe bananas meet the tanginess of buttermilk for a moist and fluffy treat. Perfect for breakfast or a snack, these easy-to-make muffins will fill your kitchen with an irresistible aroma that your family will love. Enjoy them fresh out of the oven or save some for later – they’re sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 ripe bananas (mashed)
- 1 cup buttermilk
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a muffin tin with paper liners.
- In a large bowl, mash the ripe bananas until smooth.
- Add buttermilk, eggs, and vanilla extract to the mashed bananas and whisk until well combined.
- In another bowl, mix flour, baking soda, salt, and sugar thoroughly.
- Gradually fold the dry ingredients into the wet mixture until just combined; avoid overmixing.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 18-20 minutes or until golden brown and a toothpick inserted comes out clean.
- Cool in the pan for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added flavor, consider mixing in chocolate chips or walnuts. - Store muffins in an airtight container at room temperature for up to three days; they can also be frozen for up to three months.