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Banana buttermilk muffins with raspberries
5 from 2 votes

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 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 178kcal
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.

Notes

  • Batter will be thick. Do not overmix. Over-mixing will result in a dense muffin.
  • Fruit options: swap in your choice of soft fruit such as chopped strawberries, blueberries, blackberries or chopped peaches
  • Storage: Keep baked muffins at room temperature in an airtight container overnight. For longer storage, it is best to keep leftovers in the fridge to prevent mold from forming on the raspberries.

Nutrition

Calories: 178kcal, Carbohydrates: 29g, Protein: 3g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 299mg, Potassium: 136mg, Fiber: 2g, Sugar: 12g, Vitamin A: 200IU, Vitamin C: 4mg, Calcium: 49mg, Iron: 1mg