The other day I made these buttermilk banana muffins for a brunch I hosted for the ladies that work with me in the Young Women’s organization at my church. It was so fun to set a pretty table, make some delicious food and enjoy great conversation with wonderful women that I love. I decided I really should do this more often. Most of the recipes I chose could be prepped or made the day before and took pressure off the morning of the brunch.
Here was the menu:
Breakfast Frittata with ham
Buttermilk Banana Muffins
Cheddar and Chive Savory Scones
Raspberry Lemon Muffins
Fresh Fruit
And I sent them all home with little bags of Pecan and chocolate Shortbread
I made this buttermilk banana muffins in a silicone mini muffin pan this time and they were a perfect addition to the brunch. They come together so quickly and taste amazing. The buttermilk and banana make a perfectly moist and tasty muffin! Although, I opted for a dusting of powdered sugar this time, they are equally delicious with walnuts sprinkled on top or stirred into the batter as well. Next time you have bananas ready to be used, give this recipe a try! Hope you enjoy!
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Buttermilk Banana Muffins
Description
Super moist and flavorful buttermilk banana muffins –the perfect little addition to your breakfast or brunch!
Ingredients
- 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.
Recipe slightly adapted from William Sonoma
MMM I couldn’t agree with your husband more! Butter is the best and I will try that substitution next time I make these muffins. I am sure I will love it!! Thanks Joan!! xo
MMM I couldn’t agree with your husband more! Butter is the best and I will try that substitution next time I make these muffins. I am sure I will love it!! Thanks Joan!! xo
My husband and I love these muffins! They are very light and not oily like many store bought muffins. I used 2T of melted butter rather than oil. As my husband always says, “everything is better with butter!”
My husband and I love these muffins! They are very light and not oily like many store bought muffins. I used 2T of melted butter rather than oil. As my husband always says, “everything is better with butter!”
These muffins are excellent. Easy and delicious. Our new favorites.
These muffins are excellent. Easy and delicious. Our new favorites.