Banana Buttermilk Muffins

I absolutely adore a banana muffins. My Pumpkin Banana Muffins, Banana Carrot Muffins, Banana Mini Muffins, Banana Oatmeal Muffins, Banana Coffee Cake Muffins are just a few banana muffins recipes I love from the blog. I know you’ll love this banana muffins with buttermilk recipe just as much as I do.

• Easy to make and bake. All you need to make these easy and cozy banana buttermilk muffins are a few mixing bowls, a whisk and a muffin pan (or two). 
• Perfect for breakfast or snacks. These homemade banana and buttermilk muffins are perfect for busy school mornings, meal prep or as a quick, but filling snack.
• A great alternative to banana bread. These moist banana muffins with buttermilk use all the same ingredients as banana bread, but have a lighter, fluffier crumb compared to banana bread. So, the next time you have a couple of ripe bananas, make these muffins.

These banana muffins with buttermilk require only a handful of simple ingredients to make. Here’s what you’ll need.

• Dry Ingredients: Gather all purpose flour, baking powder, baking soda and salt.
• Wet Ingredients: Gather bananas, butter, sugar, light brown sugar, eggs, vanilla extract and buttermilk.

These moist and fluffy banana buttermilk muffins are as easy to make as they are delicious. Here are my recommended substitutions to make these muffins if you need them.

• All Purpose Flour: Make these gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than cup for cup. 
• Baking Powder and Baking Soda: Make sure both are fresh and in date. 
• Mashed Banana: Make sure the bananas are fully ripened with some brown spots. 
• Melted Butter: Feel free to use plant based or dairy free butter if you like. Any neutral tasting oil will also work well. 
• Light Brown and Granulated Sugar: These cozy and hearty muffins with bananas and buttermilk call for granulated sugar, but maple sugar or coconut sugar would also work well to make these muffins refined sugar free. 
• Eggs: This recipe has not been tested without eggs. 
• Vanilla Extract: This adds a lovely background flavor that pairs really well with banana. 
• Buttermilk: Use a full fat version if you can find it. However, a thick and creamy greek yogurt works or sour cream can also as long as the sour cream or yogurt is thinned a bit. For this recipe, mix ? cup sour cream or full fat greek yogurt with 2 - 3 tablespoons water or milk (enough to make ½ cup). Use in place of the buttermilk in the recipe.

Variations

• Banana Buttermilk Muffins with Crumb Topping: Make an easy streusel crumb topping by combining ¼ cup (30 g) flour with 3 tablespoons (37 g) sugar and 1 ½ tablespoons melted butter until it forms a sand like consistency. Prepare the buttermilk and banana muffins according to the recipe directions, top the muffins with the crumb and bake. 
• Mini Buttermilk Banana Muffins: Prepare the muffin batter according to the recipe directions. Preheat the oven to 375 F (190 C). Lightly grease a 24 ct. mini muffin pan. Use a tablespoon sized cookie scoop to scoop the muffin batter into each of the mini muffin wells. Bake the muffins for 12-14 minutes or until the tops bounce back quickly when lightly pressed and a toothpick inserted unto the center comes out with a few moist crumbs. Cool the muffins in the pan for 10 minutes. Gently remove them from the pan and enjoy.
• Mix-ins: Add up to 1 cup chocolate chips, mini chocolate chips or chopped nuts to the muffin batter right after adding the dry ingredients.

1. Preheat the oven to 425 F (218 C). Preheat the oven for at least 20 minutes prior to baking the banana muffins. Line (2) 12 ct. muffin pans with cupcake liners.  In a mixing bowl, whisk the flour, baking powder, baking soda and salt together until well combined.
2. In another bowl whisk the bananas until thoroughly mashed. Then whisk in the butter and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet, alternating with the buttermilk in this order: dry, buttermilk, dry, buttermilk, dry,  until just combined. Do not overmix. If you would like to add chocolate chips, do so now.Use a 3 tablespoon sized cookie scoop to scoop the buttermilk banana muffin batter into each of the muffin liners, alternating every other cup. Top with sparkling sugar if you like.

3. Bake the muffins at 425 F (218 C) for 8 minutes. Without opening the oven door, reduce the oven temperature to 350 F (177 C). Bake the muffins for an additional 8 - 10 minutes (16 - 18 minutes total). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the bakery style banana muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.

Other Bakery Muffin Recipes To Try

• Lemon Muffins
• Vanilla Muffins
• Buttermilk Blueberry Muffins
• Cinnamon Muffins 

If you try this Banana Buttermilk Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M