Have you ever tried the famous Starbucks blueberry muffins? Well, Banana muffin Recipe with buttermilk is better than those!
The best banana muffin recipe
These homemade banana muffins are easy to make and absolutely delicious. The streusel topping adds a layer of crunchiness and sugariness that is irresistible. Have them for breakfast or as dessert. They’re also the perfect addition to your morning or afternoon coffee.
Moist banana muffin recipe
This recipe is perfectly crumbly and moist. It’s light and fluffy and full of banana flavor. Your kids are guaranteed to fall in love with these and keep asking for more.
They’re also quick to make and quick to bake which leaves only one problem: you’re going to be eating too many of these. Enjoy!
Tip: When baking these try to go for the ripest bananas you can find. The riper the banana the sweeter the recipe.
Do you want more ripe banana recipes? Here is a list of 30 Ripe Banana Recipes That Are Healthy And Easy To Make(Open in new tab)
Yields/Serves | 12 muffins | Prep Time 30 minutes | Cooking Time 16 minutes | Total Time 46 minutes.
Here is the list of Ingredients for this banana moist muffins recipe:
2 ½ ripe bananas
3 tbsp (45ml) canola oil (may substitute vegetable oil)
3 tbsp (45ml) melted unsalted
1/3 (75g) cup sugar
1/3 (75g) cup light brown sugar tightly packed
2 large eggs room temperature preferred
1 tbsp vanilla extract
1 2/3 cups (200g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tbsp (45ml) buttermilk
Streusel (optional)
1/3 cup (40g) all-purpose flour
1/3 cup (70g) brown sugar
¼ teaspoon salt
¼ cup (60g) cold unsalted butter
How to Prepare This Banana Muffin Homemade Recipe?
STEP 1: Preheat oven to 425ºF/220ºC.
STEP 2: Prepare the muffin tin by lining it with muffin paper liners.
STEP 3: Peel and mash the ripe bananas in a large bowl. The riper the banana, the sweeter the recipe.
Tip: If your bananas are slightly unripe, heat them (peel on) for 30-40 seconds intervals in the microwave until they are soft enough to mash.
STEP 4: Add the canola oil and melted butter and mix until well combined.
STEP 5: Stir in the sugar and the light brown sugar and continue to mix until smooth.
STEP 6: Add the eggs, vanilla extract, and buttermilk and continue to mix. Set aside.
STEP 7: In a medium bowl, add all the dry ingredients (flour, baking powder, baking soda, and salt). Stir until combined.
STEP 8: Very gently add half of the dry ingredient mix onto the large bowl with the wet batter. Fold. Then add the second half and continue to fold, very gently, until the mixture is completely smooth. Set aside.
STEP 9: Prepare the streusel. In a medium bowl add the flour, sugar, and salt. Stir together and add the cold butter. Use a fork to blend the cold butter onto the flour mixture, the streusel should resemble coarse raw crumbs. Set aside.
STEP 10: Portion the batter onto the muffin tin and fill each liner ¾ full. Top with the streusel.
STEP 11: Bake for 8 minutes and then lower the oven temperature to 350ºF/175ºC for an additional 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.
STEP 12: Allow to cool down and enjoy!
Check out the printable recipe below and let me know what you think about this Banana Muffin buttermilk Recipe (comments below).
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The Best Banana Muffin Recipe
Ingredients
- 2 ½ ripe bananas
- 3 tbsp 45ml canola oil (may substitute vegetable oil)
- 3 tbsp 45ml melted unsalted
- 1/3 75g cup sugar
- 1/3 75g cup light brown sugar tightly packed
- 2 large eggs room temperature preferred
- 1 tbsp vanilla extract
- 1 2/3 cups 200g all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tbsp 45ml buttermilk
- Streusel optional
- 1/3 cup 40g all-purpose flour
- 1/3 cup 70g brown sugar
- ¼ teaspoon salt
- ¼ cup 60g cold unsalted butter
Instructions
- STEP 1: Preheat oven to 425ºF/220ºC.
- STEP 2: Prepare the muffin tin by lining it with muffin paper liners.
- STEP 3: Peel and mash the ripe bananas in a large bowl. The riper the banana, the sweeter the recipe.
- Tip: If your bananas are slightly unripe, heat them (peel on) for 30-40 seconds intervals in the microwave until they are soft enough to mash.
- STEP 4: Add the canola oil and melted butter and mix until well combined.
- STEP 5: Stir in the sugar and the light brown sugar and continue to mix until smooth.
- STEP 6: Add the eggs, vanilla extract, and buttermilk and continue to mix. Set aside.
- STEP 7: In a medium bowl, add all the dry ingredients (flour, baking powder, baking soda, and salt). Stir until combined.
- STEP 8: Very gently add half of the dry ingredient mix onto the large bowl with the wet batter. Fold. Then add the second half and continue to fold, very gently, until the mixture is completely smooth. Set aside.
- STEP 9: Prepare the streusel. In a medium bowl add the flour, sugar, and salt. Stir together and add the cold butter. Use a fork to blend the cold butter onto the flour mixture, the streusel should resemble coarse raw crumbs. Set aside.
- STEP 10: Portion the batter onto the muffin tin and fill each liner ¾ full. Top with the streusel.
- STEP 11: Bake for 8 minutes and then lower the oven temperature to 350ºF/175ºC for an additional 8 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- STEP 12: Allow to cool down and enjoy!
Notes
Nutrition
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1 comment
[…] more wasting bananas with this simple recipe. These coffee cake banana bread muffins are super moist topped with a buttery crumb topping and drizzled with a creamy vanilla glaze! […]