Buttermilk Banana Muffins

These buttermilk banana muffins is an easy recipe with moist, flavorful, and quick to customize with your favorites!

Sliced banana muffin on a cupcake liner, showing a moist, speckled interior, with whole muffins in the background.

Whether you’re looking for a comforting breakfast with your morning coffee or an afternoon pick-me-up, these Buttermilk Banana Muffins have you covered. Made with ripe bananas and tangy buttermilk, they are an excellent blend of fluffy, buttery, and sweet banana flavor.

A stack of banana muffins on a white plate, with bananas in the background.

Would you like to save this?

We'll email this post to you, so you can come back to it later!

Adding buttermilk gives these muffins a tangy flavor, while the bananas add a subtle sweetness. Whether you’re looking for a quick breakfast or a delicious snack, these muffins are sure to hit the spot.

If you love Banana recipes, then next you should try this Banana Pudding Cookie recipe or this Banana Cornbread recipe.

Jump to:

Ingredients
Instructions
Storage
Wendy’s Tips
What To Serve With Buttermilk Banana Muffins
FAQs
Buttermilk Banana Muffins
More Muffin Recipes

Ingredients

This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.

All-Purpose Flour – The foundation of most muffin recipes, plain flour provides the structure for these soft and fluffy muffins.
Baking Powder and Baking Soda – These leavening agents work together to give the muffins their light, fluffy texture.
Salt – A pinch of salt enhances the banana flavor and balances out the sweetness.
Sugar – While granulated sugar works perfectly, swapping half for brown sugar adds depth and moisture to your muffins.
Unsalted Butter – Melted butter adds richness, but if you’d like a slightly healthier option, try using neutral oil like vegetable oil or even coconut oil.
Large Egg – Eggs are key to binding the wet ingredients together, creating a cohesive banana muffin batter.
Vanilla Extract – A splash of vanilla extract adds warmth and enhances the overall flavor of the muffins. Don’t skimp on this aromatic gem!
Buttermilk – A cup of buttermilk not only ensures moist banana muffins but also reacts with the baking soda to perfectly fluff up your muffins.
Mashed Bananas – Look for overripe bananas with brown spots. They’re sweeter and mash more easily, ensuring these banana buttermilk muffins are bursting with sweet banana goodness.

Instructions

This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.

Ingredients for baking include flour, sugar in a glass bowl, a ripe banana, a measuring cup with milk, a glass with oil, and a metal whisk on a white surface.

Step 1: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.

Glass bowl with mashed bananas, milk, and vanilla extract. Nearby are an egg shell, an empty glass cup, and a bottle with a blue label.

Step 2: In a separate bowl, mix together the melted butter, egg, vanilla extract, buttermilk, and mashed bananas until smooth.

A glass bowl with wet batter in the center of flour, surrounded by a spatula, measuring cup, and an empty eggshell.

Step 3: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Muffin tray with unbaked batter in twelve lined cups, placed on a white countertop near a glass mixing bowl, spatula, and measuring cup.

Step 4: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven.

Storage

Storage – Store your cooled banana muffins in an airtight container or zip-top bag at room temperature for up to 3 days.

Freezing – For longer storage, wrap each muffin individually in plastic wrap and then place them in a freezer-safe bag. They will keep well in the freezer for up to 3 months. When ready to eat, simply thaw them in the fridge or microwave until warm.

Reheating – To reheat your muffins, warm them in the microwave for 10-15 seconds or pop them in a toaster

A plate of banana muffins, with one muffin cut in half to show the inside. Ripe bananas in the background.

Wendy’s Tips

Don’t Overmix – When combining wet ingredients like mashed bananas with the dry mixture, mix just until the banana muffin batter is combined. Overmixing can lead to dense muffins, and no one wants that!
Use a Cookie Scoop – To ensure your muffins bake evenly, use a cookie scoop to portion the batter into the muffin tins.
Use Muffin Liners or Paper Cases – Muffin liners or paper liners help with easy cleanup and make storage much simpler.

What To Serve With Buttermilk Banana Muffins

A Cup of Coffee or Tea – Pair your warm muffins with a freshly Caramel Brulee Latte or tea for the perfect breakfast or mid-afternoon snack.
Yogurt or Smoothie – Enjoy your muffins with a bowl of creamy yogurt or a refreshing fruit smoothie for a balanced and satisfying meal.
Fresh Fruit – Add a side of fresh berries, apple slices, or a fruit salad to enhance the natural sweetness of your muffins.

A banana muffin sits atop other muffins with bananas in the background.

FAQs

What’s the secret to the best flavor?

The secret lies in using overripe bananas with lots of brown spots! They add natural sweetness and depth of flavor that makes these muffins truly irresistible.

Can I use oat flour or whole-wheat flour as substitutes?

Yes, for a more wholesome spin, replace half the plain flour with oat flour or whole-wheat flour. This creates whole-grain, delicious muffins without compromising on flavor.