Banana buttermilk muffins are an easy way to turn your ripe bananas into something delicious. Thanks to the combination of buttermilk and almond flour these muffins are super light and fluffy. Quick and simple to put together they make a fantastic breakfast, brunch or snack idea.
These banana buttermilk muffins contain very few ingredients and take less than 10 minutes to throw together. They are naturally sweetened by bananas as well as a moderate amount of maple syrup (use honey or agave syrup if you like instead). Bear in mind that you will be able to taste the flavour of your chosen sweetener so use your favourite. I used maple syrup to make my muffins.
You might also like peanut butter banana muffins with chocolate chips.
I used a combination of wheat flour and ground almonds (almond flour) which always produces light bakes. In fact I use it in most of my muffin recipes and the results are never disappointing (see lemon marzipan muffins or gluten free apple muffins).
Will I taste the buttermilk in banana buttermilk muffins
Buttermilk will add a little tang to these muffins, but it’s very subtle. Perfect to pair with sweet bananas as well as the caramel flavour (also subtle) of the syrup. Buttermilk is nutritious, adds lightness and body, helping the muffins rise. It’s a fantastic ingredient to use in these healthy banana breakfast muffins.
What you will need to make healthy banana buttermilk muffins
- 2 large bowls
- Whisk and large spoon
- Measuring cup and spoon
- 12-hole muffin pan
- 12 muffin paper cases or cooking spray
How to make buttermilk banana muffins: step-by-step
1.In a large bowl combine the flours and baking powder. Stir thoroughly using a whisk. 2. In another bowl whisk together the eggs, oil, buttermilk and maple syrup until smooth.
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3. Pour in the mashed banana and stir to combine. 4. Pour in the dry ingredients all at once and stir just to combine using a whisk. The mixture will be lumpy.
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5. Spoon the batter into the muffin cases and bake in the centre of a preheated oven for 23 minutes. 6. Remove from the oven and set aside for 5 minutes. Remove the muffins from the pan and place on top of a cooling rack.
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Buttermilk banana muffins with oil
Oil is another ingredient I use a lot in my muffin recipes. It’s very easy to use (just whisk in together with the other ingredients), doesn’t require melting, is healthier than butter and produces super light bakes.
What spices can I use in banana breakfast muffins
I kept this muffin recipe simple and did not use any spices but you can. For example cinnamon (2 teaspoons) or ground ginger (1 teaspoon) would work well. You could also add a bit of nutmeg (2/3 teaspoon) if you like.
How to store banana muffins with buttermilk
These muffins should be stored in an airtight container. This will keep them moist and fresh for up to 2 days. You can also freeze these muffins. Defrost in a microwave. They are best served warm.
Top tips
- The more ripe the banana the sweeter it becomes – so use ripe ones.
- Use either maple syrup, runny honey or agave syrup. You will be able to taste the flavour of your chosen sweetener so use your favourite.
- Do NOT overstir the muffin batter mixture – it should be lumpy. Stop stirring once the dry ingredients are no longer visible.
- Ensure the oven is hot before popping the muffins in. Bake the muffins in the centre.
- I used cold pressed rapeseed oil (which has an intense yellow colour) but you can use another good quality vegetable oil.
What else can I use buttermilk in
Add it into smoothies, marinades or sauces as you would do yogurt or fromage blanc/crème fraiche for an extra bit of tang. If you’ve got leftover buttermilk you could make healthy chicken kebabs, cauliflower scones or healthy banana chocolate cake.
KEEP IN TOUCH!
If you’ve made these banana and buttermilk muffins I’d love to know how they turned out for you. Let me know in the comments bellow, thanks!
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Easy Banana Buttermilk Muffins
Ingredients
- 1 cup mashed ripe banana 2-3 bananas
- 1 and 1/4 cup flour
- 1 cup ground almonds/almond flour
- 2.5 tsp baking powder
- 1/2 cup buttermilk
- 2 medium eggs
- 1/3 cup good vegetable oil
- 1/2 cup maple syrup/runny honey or agave syrup
Instructions
- Preheat the oven to 400 F/200 C/ gas mark 6. Line a 12-hole muffin pan with muffin paper cases (alternatively use cooking spray). Set aside.
- In a large bowl combine the regular flour with ground almonds and baking powder, stir thoroughly using a whisk and remove any lumps. Set aside.
- In another large bowl whisk together the eggs, buttermilk, oil and maple syrup (or honey/agave syrup) until smooth. Stir in the mashed banana.
- Pour in the dry mixture all at once and stir using a whisk just to combine. Do not overstir, the batter should be lumpy.
- Spoon the batter into the muffin cases and bake in the centre of the oven for 23 minutes.
- Remove from the oven and set aside for 5 minutes. Carefully transfer the muffins onto a cooling rack.
Notes
- The more ripe the banana the sweeter it becomes – so use ripe ones.
- Use either maple syrup, runny honey or agave syrup. You will be able to taste the flavour of your chosen sweetener so use your favourite.
- Do NOT overstir the muffin batter mixture – it should be lumpy. Stop stirring once the dry ingredients are no longer visible.
- Ensure the oven is hot before popping the muffins in. Bake the muffins in the centre.
- I used cold pressed rapeseed oil (which has an intense yellow colour) but you can use another good quality vegetable oil.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
They look absolutely delicious, I’m always in need of recipes using bananas!
Thank you!
Yummy!
Thanks!