Buttermilk Banana Muffins

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Buttermilk Banana Muffins

Buttermilk banana muffins are moist, tender, and full of flavor. A simple recipe that makes the perfect breakfast or snack.

Banana muffins have always been a comfort food in our house. When I saw how well buttermilk works in baked goods, I knew I had to try it with bananas. The buttermilk makes the muffins tender and moist while adding a hint of tang that balances the sweetness.

The first time I baked these, my wife said they reminded her of bakery muffins. My grandchildren enjoyed them warm from the oven with a little butter. They disappeared from the counter faster than I expected. That is always a good sign that the recipe is a keeper.

What I like most is how practical this recipe is. Overripe bananas never go to waste. These muffins are perfect for breakfast, after school snacks, or with a cup of coffee. They also freeze well, so I often double the recipe and save half for later.

Questions You May Have About This Recipe

Can I use frozen bananas?
Yes, thaw them and drain excess liquid before using.

Do I have to use buttermilk?
It gives the best texture, but you can make a substitute with milk and vinegar or lemon juice.

Can I add nuts or chocolate chips?
Absolutely, chopped walnuts, pecans, or chocolate chips all work well.

How long do these muffins stay fresh?
They keep for three days at room temperature or up to three months in the freezer.

Can I make them into mini muffins?
Yes, reduce baking time to about 12 minutes.

What You Need to Make Buttermilk Banana Muffins

1 ½ cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup sugar

½ cup unsalted butter, melted

1 egg

1 cup mashed ripe bananas (about 2 medium)

½ cup buttermilk

1 teaspoon vanilla extract

How to Make Buttermilk Banana Muffins

Preheat oven to 375°F. Line a muffin tin with paper liners.

In a bowl, whisk flour, baking powder, baking soda, and salt.

In another bowl, whisk sugar, butter, egg, bananas, buttermilk, and vanilla until smooth.

Stir wet ingredients into dry ingredients until combined. Do not overmix.

Fill muffin cups about three quarters full.

Bake 18 to 20 minutes, until a toothpick comes out clean.

Cool on a wire rack before serving.

Tips

For extra flavor, sprinkle cinnamon sugar on top before baking.

Mash bananas with a fork for small chunks or blend for a smoother texture.

Double the recipe and freeze half for quick breakfasts.

Add a handful of blueberries for a twist.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These muffins are soft and flavorful. My family loved them warm with butter.” Ellen S.

⭐️⭐️⭐️⭐️ “Great recipe. I added walnuts and it worked perfectly.” Martin H.

⭐️⭐️⭐️⭐️⭐️ “Moist and tender, better than store bought. I will make again.” Brenda T.

⭐️⭐️⭐️⭐️ “Easy to follow instructions and a great way to use ripe bananas.” George L.

⭐️⭐️⭐️⭐️⭐️ “These freeze well. I grab one in the morning for a quick snack.” Carol J.

Printable Recipe

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