Description
Super moist and flavorful buttermilk banana muffins –the perfect little addition to your breakfast or brunch!
Ingredients
Scale
- 1 3/4c all purpose flour (I use whole wheat flour for 3/4 cup of the flour)
- 1/2 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
- 1/2 c walnuts optional
Instructions
- 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.
- 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.
- 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.