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!
BANANA WALNUT BUTTERMILK MUFFINS
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!