Banana Walnut Buttermilk Muffins

by Heather on June 28, 2012

Banana muffins.  They’ve been done a bajillion times, and for good reason:  they are pretty much always fabulous and they use up black bananas.

Y’all know I speak the truth here:  black bananas are pretty much the most annoying thing a kitchen can have.  They attract fruit flies (blech!) and they’re kind of squishy and just a little sketch.


But banana muffins are the savior of the black banana.  You can never make banana muffins with regular ol’ sorta ripe bananas – it’s never the same.  So you see, when I buy bananas and let them sit for weeks on my counter only to panic and make muffins at the last minute?  Yeah, totally meant to do that all along.


As I said before, banana muffins are really overdone but I have to admit that these really are the best ones I’ve ever had.  I blame it on the buttermilk (I totally almost typed ‘buttmilk’ – um, ew?) and the walnuts on top that are crunchy and buttery and delicious.  Maybe toss a pat of butter on there if you’re feeling naughty and get ready for the best bite of banana muffin of your life!


Makes 12 muffins

  • 1 cup mashed banana
  • 1 egg
  • 3/4 cup granulated sugar
  • 2 Tbsp milled flax
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 1/4 cup flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1 cup chopped walnuts

Preheat oven to 350 and either line a muffin pan with muffin cups or spray with nonstick spray.  In a large mixing bowl whisk together the banana, egg, sugar, flax, buttermilk and oil until well mixed.  Sift together the flour, salt and baking powder and then fold into the wet mixture.  Fold 2/3 of the walnuts into the batter, and then scoop evenly into the muffin cups.  Sprinkle the top of the muffins with the remaining chopped walnuts.  Bake at 350 for 18-22 minutes until golden brown or a toothpick inserted comes out clean.  Let cool slightly before eating!

Totally reason enough to let perfectly good fruit start to rot on your countertop, right?  RIGHT!

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{ 11 comments… read them below or add one }

1 Kelli H (Made in Sonoma) June 28, 2012

banana muffins are the best!


2 Lauren T June 28, 2012

Oh man those look good! I know what I’m doing next time I neglect my bananas until they’re grossly black and squishy! I bet the buttermilk really makes these muffins!


3 Bianca @ Confessions of a Chocoholic June 28, 2012

The first muffins I ever made were banana muffins so they hold a special place in my heart (and tummy). These look great!


4 Emilie @ Emilie's Enjoyables June 28, 2012

these look delish! and yes, black bananas…blech!


5 Liz @ Tip Top Shape June 28, 2012

Hmmm now I know what to do with my browning bananas! Great recipe!


6 Heather | Farmgirl Gourmet June 28, 2012

Great combo Heather. They sounds great.


7 Nicole, RD June 28, 2012

Big yum! Banana nut muffins are already the best…but the buttermilk sends these over the top, I’m sure!


8 Lindsay @ Fuel My Family June 28, 2012

I just bought bananas like 2 days ago and somehow they are already black. Looks like banana muffins over here!


9 Aggie June 29, 2012

Ive always thought buttermilk really makes all kinds of things better. I don’t use it enough! My kids get real happy when I bake muffins, need to treat them to these.


10 Jessica @ How Sweet July 2, 2012

i have 20 bananas dying on my counter… no really… i bought 3 of those discount bags… these are being made!


11 Shiloh July 8, 2012

Delicious, but dense!


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