Banana Muffins
photo by Caroline Cooks
- Ready In:
- 30mins
- Ingredients:
- 11
- Yields:
-
12 muffins
ingredients
- 1⁄2 cup butter
- 1 cup sugar
- 2 large eggs
- 2 large bananas, mashed
- 2 cups flour, all purpose
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1⁄2 cup walnuts (optional)
directions
- In large bowl mix flour baking soda and powder and salt.
- set aside.
- Beat together in large bowl- butter & sugar until fluffy.
- Add eggs one at time beat well after each.
- next add mashed banana beat well.
- Next alternately add buttermilk and flour mixture mix only until dry ingredients are moist.
- Do not over mix.
- Batter will be slightly lumpy.
- stir in vanilla and nuts.
- Line (or grease) muffin pans.
- Fill apx.
- 1/2 to 2/3 full.
- Bake in 400 degree pre-heated oven for 15-18 minutes.
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Reviews
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I've finally found the perfect banana muffin recipe! These bake up so nice, slightly crispy on the outside, light and fluffy on the inside. I love it that there's no oil in the recipe, like so many other banana, zucchini, carrot, etc., recipes. I did not add the walnuts but next time I will (I made these mainly for my daughter, who hates nuts of all types). Good instructions, very easy and quick, I had muffins within an hour of deciding to make them because of 2 very ripe bananas. I will definitely make these again. Thanks Orenda and please post some more recipes!
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I followed the ingredient list and amounts exactly as written. Using an oiled regular size metal muffin pan (plus part of another one), I made 16 muffins. Next time I will make 17 or 18. The directions did say fill 2/3 full, so I should have followed that a bit closer :) My oven is accurate, but I baked them at 375 for 17 or 18 minutes. They are delicious, moist, and sweet! Just the right amount of sugar for a sweet treat. The recipe may have made 12 jumbo muffins, but using a regular size pan, it makes 17 or 18 wonderfully yummy muffins. Be sure to use very ripe bananas to get the sweet banana flavor. Thank you Orenda!
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These were absolutely wonderful. Very moist and tasty. My family loved them. Was told, "these are the best banana muffins". I did not add walnuts but may try with them next time. I cooked half without a liner and half with a foil liner. The ones in the foil liner came out much more moist. Thanks for posting.
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These were very good and moist and I didn't have to wait an hour for a loaf to cook in the oven. I thought they could have been a little sweeter so next time I might try adding an extra 1/4 - 1/2 cup of sugar, but that's just my taste. I let my mix sit for about 15 min. or so and the banana flavor really shined through. Great way for me to use up some buttermilk too. Thanks for a yummy and easy recipe - will make again.
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RECIPE SUBMITTED BY
Pennslyvania/ U.s.a
I Work at home
My Fav. cook book: Taste of home magazine
I Love to cook / Love to garden/ Love being outdoors