The Best Banana Muffins Recipe
Banana muffins are a delicious and easy way to use up ripe bananas. They are also a great source of potassium and vitamin C. This recipe makes moist and flavorful muffins that are perfect for breakfast, snack, or dessert.
Banana muffins are delicious, affordable, and super easy to make. So treat yourself this weekend by making a batch of banana muffins for breakfast or dessert or just because it’s Saturday. You deserve it!
These Banana Muffins were inspired by a recipe found on the Williams-Sonoma site. The recipe is called Banana-Buttermilk Muffins on williamssonoma.com. I updated the recipe by omitting the walnuts and adding other spices and Amaretto Liquor, which contain very little alcohol. Remember, when adding any liquor, always check the alcohol content. Make sure you use a type of liquor that is best for baking and has less alcohol than the real stuff. When you bake or cook with these kinds of liquors, the alcohol evaporates, and you are left with the flavoring.
I have tried many versions of the recipe by adding Banana Liquor or Hazelnut Liquor. All variations received thumbs up. But my favorite is with the Banana Liquor. You really can taste the bananas.
Health Benefits of Banana Muffins:
Banana muffins are a good potassium, vitamin C, and fiber source. Potassium is important for heart health, vitamin C is an antioxidant that helps protect the body from damage, and fiber helps keep the digestive system healthy.
In addition, banana muffins are a relatively low-calorie food, making them a good choice for people who are watching their weight.
So, next time you have some ripe bananas on hand, why not try making a batch of banana muffins? They are a delicious and healthy way to start your day!
Ingredients needed for the Banana Muffins
- All-purpose flour: to make the muffins
- Whole wheat flour: to combine with the regular flour and create a healthier recipe.
- Granulated Sugar: as a sweetener
- Baking powder and Baking soda: to bind the ingredients and help the muffins rise.
- Low-fat buttermilk: to help bind the ingredients
- Ripe bananas: the main ingredient for flavoring the muffins.
- Canola oil and Egg: for moisture and binding agent.
- Vanilla extract, Grated nutmeg, and Cinnamon: spices and flavoring
- Amaretto liquor is optional and for added flavor.
Instructions
- To make banana muffins, preheat oven to 375°F. Spray 12 standard muffin cups with cooking spray, or use paper liners.
- Sift together all-purpose flour, wheat flour, sugar, baking powder, and baking soda in a large bowl. Set aside.
- In another bowl, mash the banana and stir in buttermilk. Blend until well incorporated.
- In a small bowl, beat the egg with nutmeg and cinnamon. Stir in oil, vanilla extract, and Amaretto liquor. Pour in the banana mixture and blend well.
- Pour banana mixture over the dry ingredients and stir just until blended. Do not over-mix.
- Spoon batter into prepared muffin cups and bake for 15-20 minutes, or until lightly brown and a toothpick or cake tester inserted in the center of a muffin comes out clean.
- Let the muffins cool completely before removing them from the pan.
Notes and Tips about the recipe:
- The muffins are made with all-purpose flour and wheat flour, giving them a slightly chewy texture.
- The bananas add moisture and sweetness to the muffins.
- The nutmeg and cinnamon give the muffins a warm, spiced flavor.
- The Amaretto liquor adds a touch of richness and complexity.
- The muffins are baked in muffin cups for about 15-20 minutes or until lightly brown and a toothpick inserted in the center comes out clean.
I am always surprised when people are amazed to learn that this recipe contains wheat flour. I understand that it can be an adjustment for some people, but I promise you won’t be disappointed with the results.
I don’t add walnuts to these banana muffins because I don’t like the taste of nuts in muffins. I prefer my muffins plain or with fruit, not nuts. When nuts are roasted, cooked, or baked, they release their natural oil. The oil released by walnuts is more earthy and doesn’t go well with the added extracts, spices, or liquor. I would rather eat walnuts by themselves.
I hope you enjoy these banana muffins as much as I do. And don’t forget to omit the liquor if you’re making them for children.
Recipe updated from https://www.williams-sonoma.com
Banana Muffins
Ingredients
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- ½ cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup low-fat buttermilk
- 1 cup ripe bananas well mashed about 2 – 3 bananas
- 2 tablespoons canola oil
- 1 egg
- 1 tablespoon vanilla extract
- ½ teaspoon grated nutmeg
- ½ teaspoon cinnamon
- 1 tablespoon amaretto liquor optional
Instructions
- Preheat oven to 375°F. Spray 12 standard muffin cups with cooking spray, or use paper liners. In a large bowl, sift all-purpose flour, wheat flour, sugar, baking powder and baking soda and set aside. In another bowl, mashed banana and stir in buttermilk. Blend until well incorporated. In a small bowl, beat egg with nutmeg and cinnamon. Stir in oil, vanilla extract and Amaretto liquor. Pour in banana mixture and blend well. Pour banana mixture over the dry ingredients and stir just until blended. Do not over mix. Spoon batter into prepared muffin cups and bake 15 – 20 minutes until lightly brown and a toothpick or cake tester inserted in the center of a muffin comes out clean. Let completely cook before removing from pan.
Notes
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published May 3, 2014. Revised and updated.
DELICIOUS. Perfect consistency, came out very moist and fluffy. Will absolutely make these again.
Glad it did! Thanks for comment. Have an awesome day!