Description
Delicious banana muffins made with ripe bananas and buttermilk for a moist texture.
Ingredients
Scale
- 3 ripe bananas, mashed
- 1 cup buttermilk
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin pan with liners.
- In a mixing bowl, mash the ripe bananas until smooth but slightly chunky.
- Whisk in eggs and buttermilk until combined.
- In a separate bowl, mix flour, baking soda, salt, and cinnamon (if using).
- Fold dry ingredients into wet mixture until just combined; do not overmix.
- Fill muffin cups about 3/4 full and bake for 18-20 minutes or until golden brown.
Notes
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- These muffins can be frozen; wrap tightly and store in a freezer-safe container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg