Go Back
Banana buttermilk muffins with raspberries

Banana Raspberry Buttermilk Muffins

Affectionately referred to as clean the fridge muffins. These muffins give new life to leftover bananas, raspberries, and buttermilk.
Yield: 1 dozen
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: buttermilk muffins, leftover buttermilk, banana buttermilk muffins, raspberry muffins
Servings: 12 muffins
Author: Maryanne Cabrera

Ingredients

  • 1 ¾ cup all-purpose flour (230 g)
  • ½ cup light brown sugar (100 g)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅓ cup unsalted butter (76 g), melted
  • 1 large egg , lightly whisked
  • ½ cup low-fat buttermilk , room temp
  • 1 cup mashed ripe banana (250 g), about 2 medium bananas
  • 1 cup fresh raspberries
  • additional raspberries to garnish

Instructions

  • Preheat oven to 375 °F. Line muffin tin with cupcake liners. Set aside.
  • In a large bowl, whisk together flour, sugar, salt, baking powder, and baking soda.
  • In another bowl, combine melted butter, whisked egg, and buttermilk. Add to dry mixture. Stir together using a sturdy spatula.
  • Add mashed bananas and stir until incorporated. Gently fold in raspberries.
  • Use an ice cream scooper to distribute batter among prepare muffin tin. Fill tins a little over ¾ full.
  • Bake for 18-22 minutes until muffins are golden brown and toothpick inserted in center of muffin comes out clean. Let cool in tin for 3-5 minutes. Unmold and allow to cool to room temperature on wire rack. Garnish with sifted powdered sugar and raspberries as desired.