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Whole Wheat Buttermilk Banana Nut Muffins

Servings 12 muffins


For the muffins:

  • 2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup brown sugar
  • 2 large eggs I used extra large
  • 1 cup mashed ripe banana (about 2-3 bananas depending upon size)
  • 1/4 cup vegetable oil
  • 2/3 cup low fat buttermilk
  • 1/2 teaspoon vanilla

For the topping:

  • 3 Tablespoons chopped walnuts
  • 1 Tablespoon raw sugar turbinado


  1. Preheat oven to 425 degrees F. Line a 12 cup muffin pan with paper baking cups.
  2. Whisk flour, baking powder, baking soda, salt and cinnamon in a medium bowl until combined.
  3. In another medium bowl, whisk together the brown sugar and eggs until thoroughly combined. Whisk in the mashed banana, oil, buttermilk and vanilla and mix well.
  4. Pour your wet ingredient mixture into your dry ingredients and stir just until the wet mixture is fully incorporated into the dry.
  5. Divide batter evenly among cups. I use a scoop for ease. Each cup will be almost full to the top.
  6. Top each cup with chopped walnuts, then sprinkle the raw sugar on top of the nuts.
  7. Bake for 8 minutes at 425 degrees F. Then, without opening the oven, reduce the temperature to 375 degrees F. and bake for an additional 5-7 minutes or until toothpick inserted in center comes out clean. Mine were done at the 5 minute mark. Take care not to over bake.
  8. Allow to cool in pan for about 10 minutes, then transfer to a wire rack to finish cooling.
  9. Store lightly covered at room temperature.

Recipe Notes

*If you find that you don't have quite enough mashed banana to fill the cup, and you've either run out of bananas or don't want to peel one just for a small portion, you can always use applesauce to make up the difference.

*Take care not to over measure your flour. Too much will produce a drier muffin. I use the spoon and sweep method.

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