These little buttermilk banana mini muffins have been one of my kids favorite snacks all through their lives. I made so many batches of these for class parties and lunchboxes. They are simple, but so full of flavor and a great little snack.
I make these as mini muffins because the outside edges of these get slightly caramelized and I like the ratio of soft inside to crunchy edges in the mini size. You can also make them as full sized muffins, but I think they work best as minis.
I prefer to use a mix of AP and white wheat flour in these because I have found that the white wheat flour here gives a little more nutty depth of flavor to them. I also add vanilla extract and the vanilla banana combo is fantastic.
You need a few really ripe bananas for these to come out correctly so buy some bananas ahead of time and let them ripen, or if you have some that are too ripe to eat, use them for these muffins!
Buttermilk Banana Muffins
- 1/2 cup unsalted butter softened
- 1 1/2 cups sugar
- 1 cup mashed ripe banana about 3 bananas
- 1/4 cup buttermilk
- 1 tsp vanilla
- 1 cup AP flour
- 3/4 cup white wheat flour or more AP
- 1 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp baking soda
- Combine the flours, salt, sugar, baking powder and soda in a small bowl and whisk well. Heat oven to 350 and spray a mini muffin pan with baker's joy or grease and flour it well.
- In a stand mixer, beat the butter until light and fluffy. Add the bananas and beat until they are fully broken down.
- Add the eggs, buttermilk and vanilla and beat until well mixed. It is ok if the batter looks lightly curdled at this point.
- Add the flour mix and stir until just combined. Fill wells about 2/3-3/4 full and bake for about 20 minutes for minis and 45 for full size, but check with a toothpick in the center to be sure they are done.
- Cool for a few minutes and then move to a rack to cool fully.