Banana Buttermilk Muffins

4.50 from 8 votes

Banana Buttermilk Muffins

This is a variation of our whole wheat muffins base recipe. Banana buttermilk muffins are a perfect breakfast or snack. The whole wheat flour and banana give these muffins more fiber than a traditional muffin recipe which can help you stay energized and satisfied for longer!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 175kcal

Ingredients

1 ½ cups white whole wheat flour*
1 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
3 small or 2 large very ripe bananas (~1 cup mashed)
½ cup buttermilk
½ cup brown sugar
¼ cup canola oil
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat oven to 350ºF. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
In a large bowl, gently whisk together the flour, cinnamon, baking powder, baking soda, and salt.
In a separate large bowl, peel and mash the bananas. Add the buttermilk, brown sugar, oil, eggs, and vanilla and whisk to combine.
Add liquid ingredients to the flour mixture. Using a spatula, fold ingredients until just moistened. Do not overmix.
Use a ¼ cup portion scoop to divide out the batter. Cook for 18-20 minutes, or until golden and a toothpick inserted into the middle comes out clean. Enjoy!

Notes

*Substitute 1 cup whole wheat flour + ½ cup all purpose flour or 1 ½ cups whole wheat pastry flour.

Nutrition