Buttermilk Banana Walnut Muffins…and maybe some chocolate chips! Buttermilk is one of my favorite ingredients. Almost every time I use buttermilk in a recipe, I love it! It always creates a very moist product.
I love banana muffins, banana bread, and banana pancakes as long as they are made with fresh bananas and not with artificial banana flavor. In college, I learned that I love banana and chocolate paired together. So now most of the time you will find some chocolate chips in my banana pancakes.
These muffins are very moist and light. They are packed with banana flavor and trust me the chocolate chips and walnuts only enhance them. You could make these muffins plain with no nuts or chocolate chips, but I think they are much better with them. They give nice texture and extra flavor. I’ve never tried this before but just had the thought, roasted pecans might be really good in these instead of the the traditional walnuts. Something I’ll have to try next time I make them!
½ cup sugar
¼ cup brown sugar
½ cup unsalted butter, softened
2 large eggs
1 cup mashed ripe bananas (approximately 2 medium)
1 ½ tsp. pure vanilla extract
1 tsp. baking soda
¼ tsp. salt
2 cups All Purpose Flour
¾ cup buttermilk
1 cup chopped walnuts, roasted
½ cup Ghirardelli 60% chocolate chips (optional)
- Preheat oven to 350 degrees Fahrenheit.
- Chop walnuts and roast for 3-4 minutes in oven or toaster oven.
- Using a mixing bowl with a paddle attachment, cream the butter and both sugars.
- Add eggs one at a time. Mix until combined.
- Add the mashed bananas and vanilla extract.
- Combine the dry ingredients: AP flour, baking soda, and salt. Add slowly to the wet ingredients.
- Add the buttermilk and walnuts (and chocolate chips if desired). Mix until combined.
- Scoop into muffin pans. Fill about ¾ of each muffin cup. Top with additional walnuts and/or chocolate chips if desired.
- Bake for about 15-25 minutes depending on your oven. Yield 16-20 muffins. (I made 17.)
If you’re a banana lover like me, you’ll love these! Enjoy!