Buttermilk Banana Nut Muffins

Donna Thiemann


I made this recipe after too many heavy banana muffins. I worked to perfect the recipe for weeks then posted to my cooking blog.

My friend Sonya who lives in the Netherlands saw and makes these and she says her husband takes them to work and they are in love with them. My husband takes them to work as well and they holler if I don't make enough...These light muffins are a dream to make and eat!

★★★★★ 11 votes
20 Min
20 Min


2 1/2 c
all purpose flour
1/2 c
1/2 c
brown sugar, light
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
3/4 c
buttermilk (dry buttermilk plus water may be used
2/3 c
canola oil
1 tsp
pure vanilla extract
1 large
egg, lightly beaten
2 large
banana's, very ripe, well mashed
1/2 c
walnut, chopped


1In a large mixing bowl combine egg, buttermilk, oil and vanilla extract. Mash banana’s and add to this mixture mixing well.
2In another large bowl combine the flour, sugars, baking powder, baking soda and salt then mix thoroughly.
3Combine the dry ingredients with the wet ingredients folding the two gently by hand using a wooden spoon being sure not over mix.
4Use an ice cream scoop to measure out the batter into muffin cups.
5Take a spoon and drop walnuts over the top of each muffin pressing lightly so the nuts stick.
6Bake at 350*F for 18-22 minutes or until muffins spring back when touched and tops are lightly browned.
7Be sure to store any left over muffins in plastic wrap to keep muffins from drying out.
8These muffins can be frozen and thawed out when needed.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy