Well, I've done it again. Life has gotten in the way of my blog. No excuses, I'm back and ready for holiday baking. For now, on to the muffins.
Last week, I bought some bananas with good intentions of eating them. My best laid plans again didn't work out for me. So, I decided to make banana bread. I started looking online for a recipe and came across this recipe from two peas & their pod. I was really excited to make banana bread with buttermilk. I don't drink buttermilk, but I like to make things with it. The smell of buttermilk reminds me of my grandmother and aunt's buttermilk biscuits. They were so delicious! Anyway, back to the muffins. They are yummy and easy to make! The original recipe was for banana bread, but mentioned muffins, so I went that route. It was a good choice. =)
Buttermilk Banana Muffins
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup mashed bananas (I used 3)
4 tablespoons buttermilk
1/2 teaspoon vanilla extract
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
Grease and flour a muffin pan (or whatever size pan you like). A 9 x 5 loaf pan would work well, too. Set pan aside.
In the bowl of a stand mixer, cream butter and sugar together. Add eggs, mashed bananas, buttermilk, and vanilla extract, mix until well combined.
Add the flour, baking powder, salt, and baking soda. Mix until well combined. Divide batter into prepared pans and bake at 350 degrees for 18 to 25 minutes or until a toothpick inserted comes out clean.
Let muffins cool on a wire rack for 10 minutes. Remove muffins from the pan, cool completely on wire rack.
Yield - 12 muffins
Hat Tip - two peas & their pod
