These banana buttermilk muffins are SO tasty. They are different than typical banana muffin recipes because I make them with whole grain flour. We make these muffins all the time. One day my nieces and nephew were over when I made them and they had a taste. Every time I saw them after that they asked me if I had any of my banana buttermilk muffins. They are really that good!
Often we make a batch and freeze half of it so that we can have them for breakfasts, in lunches or whenever a snack attack happens and we want something immediately! I actually prefer to make them with bananas that aren't overly ripe. The bananas add a lot of sweetness and I don't like muffins that taste like cupcakes, you know what I mean?
We begin by creaming the butter and sugar. I really like to stir by hand. I feel like I have better control of the texture AND it gives my arm muscles a good work out.
After about a minute the butter and sugar will come together to look like this.
Next you add in the bananas. It's best if you mash the bananas first, but sometimes I am lazy and just mush them into the butter/sugar mixture. If you want to make absolute sure there are no lumps, mix the bananas first and then add them to the creamed butter and sugar.
Then you will add in the eggs and vanilla. It really makes the texture look funny, but don't be alarmed, it will all come out right at the end. At this point in the picture taking process I realized that these muffins aren't the most photogenic. If you can get past that and try them anyway, you won't regret it!
Now add the buttermilk mixture and mix it thoroughly.
I think it's important that you use good quality whole white wheat flour. I have tried LOTS of different brands, but this is my tried and true favorite that I have used for years. The quality of ingredients really does make a difference and I only share the brands that I have been using for years and can truly recommend.
On top of the flour dump the baking soda, baking powder and salt. Lightly mix those into the flour mix THEN mix in with the wet ingredients. It's one of my baking hacks that saves me from getting out another bowl to mix the dry ingredients in. I'm all about minimizing dishes.
Be careful NOT to over mix the dry ingredients with the wet. This step right here is the difference between moist, light and fluffy muffins and dense, brick like rocks that resemble muffins. This is also the other reason I make these by hand. I basically just mix them the dry and wet ingredients enough to incorporate everything. If there are still a few streaks of flour then it's just right.
I prefer to bake them in greased muffin tins rather than muffin liners. I love the way that the outside caramelizes and gives a nice dept of flavor that you don't get with liners. I'm not very exact in my measurements, but I typically get 18 muffins from this recipe.
My kids wanted to add blueberries to some of them. So, we just put them on top before we stuck them in the oven.
And there you have it. Don't be surprised if these banana buttermilk muffins vanish before your eyes. Your loved ones won't even realize how healthy these tasty muffins are!
Banana Buttermilk Muffins Recipe
1/2 c butter, softened
1 c sugar (I love to use this in all my baking. See notes for less sugar method)
2 large eggs
1 tsp vanilla
1 c bananas (2-3 medium bananas)
4 Tbsp buttermilk (For this recipe I add 1/2 Tbsp white vinegar to 3 1/2 Tbsp of milk and let it sit for 5 minutes.)
1 3/4 c white wheat flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1. Preheat the oven to 350 and spray the muffin tins.
2. Cream the sugar and butter together until they are well mixed.
3. Mash the bananas and add them to the mix (or just add them and mash as you go
4. Add the eggs and vanilla and mix well. Don't worry if the texture looks a bit lumpy, it will all work out.
5. Next you will add the buttermilk and stir it in.
6. Add the flour (use a light hand to measure it. If you pack it in the muffins will NOT be light and fluffy) then the baking powder, baking soda and salt. Lightly mix the dry ingredients together and then stir in to the wet ingredients. Just mix until they are combined. It's ok if there are still a few streaks of flour.
7. Pour the batter into the muffin tins and bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
If you are using very ripe bananas (like the ones pictured) you might consider adding only 3/4 c of sugar. I often do that and the muffins taste sweet enough to me. I have tried it both ways many times and have had no problems.
I hope you enjoy these banana buttermilk muffins as much as my family does! They are so easy to make and freeze so well. We try to keep these on hand most of the time! If you make them take a picture and tag me on Instagram #peachtreedr or let me know what you think in the comments below!!