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 these 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.
How to make buttermilk banana muffins: step-by-step
1.Preheat the oven to 400 F/ 200 C/ gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases. Set aside. In a large bowl combine the flours, baking powder and salt. Stir thoroughly using a whisk.
2. In another bowl whisk together the eggs, oil, buttermilk and maple syrup until smooth.
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 or spoon. The mixture will be lumpy.
5. Spoon the batter into the muffin cases and bake in the centre of a preheated oven for 24 minutes.
6. Remove from the oven and set aside for 10 minutes. Remove the muffins from the pan and place on top of a cooling rack.
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 (⅔ teaspoon) into the batter.
Storing
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.
- Keep covered for up to 2 days.
- Freeze in an airtight container for up to 3 months.
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 marzipan 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!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Easy Banana Buttermilk Muffins
Ingredients
- 280 g mashed ripe banana 2.5-3 bananas, approx. 1 cup
- 160 ml buttermilk
- 2 medium eggs
- 80 ml vegetable oil
- 110 ml maple syrup/runny honey
- 180 g flour (1.44 cups)
- 150 g ground almonds/almond flour (1.34 cups)
- 2.5 tsp baking powder
- ⅕ tsp fine sea salt
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, baking powder and salt, stir thoroughly using a whisk and remove any lumps. Set aside.
- In another large bowl whisk together the eggs, buttermilk, oil and maple syrup until smooth. Stir in the mashed banana.
- Pour in the dry mixture all at once and stir just to combine. Do not overmix - the batter should be lumpy.
- Spoon the batter into the muffin cases and bake in the centre of the oven for 24 minutes.
- Remove from the oven and set aside for 10 minutes then 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 or runny honey.
- 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.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
The flavor on these muffins is great- sweet and delicate. The almond makes them extra tender. I'd just suggest turning the oven temperature down. My first batch had burned bottoms although the rest of them were fine. I adjusted the oven to 350 for my next batch and they cooked around 20-25 minutes.
Thanks for the tip Jessica! Ovens vary so what works for one person may not necessarily be the same for someone else.
Delish. I used melted butter instead of oil. Same quantity. I used less almond flour, because I didn’t have enough, and substituted one for one with regular flour. I also added chopped pecans that I needed to use up.
Great! I had no idea this recipe was so adaptable!
Delicious and super healthy. I used olive oil and regular flour because I didn't have almond flour and still came out great.
Fantastic! Good to know these swaps worked, thanks!
The measurement confusion/conversion are not friendly to my Monday morning brain. 😟
Sorry to hear that Rita, unfortunately the conversion is generated automatically so not much I can do about it. Are you using cups? If so you need about 1 cup mashed banana, 2/3 cup buttermilk, 1/3 cup oil, not quite 1/2 cup maple syrup, 1 and 1/2 cup flour, 1 and 1/3 cup almond flour. Hope this helps.
Loved this bake.
It was amazing hot from the pan and tasted even better the next day. A great hit with my children too.
I browsed through a few of your other recipes and your ingredients list makes me so keen to try them out.
Nutritious and yummy which is exactly what I try to offer my family. With your recipes, it will be a small struggle.
Excited.
Glad to hear you liked this recipe. I hope you try some of my other bakes. Thank you for your feedback:)
They look absolutely delicious, I'm always in need of recipes using bananas!
Thank you!
Yummy!
Thanks!