Banana Buttermilk Muffins Recipe

Name: Banana Buttermilk Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup self-raising flour; 1/4 teaspoon baking soda; 1 pinch salt; 1/2 teaspoon cinnamon; 3/4 cup wholemeal self-rising flour; 1/2 cup brown sugar (firmly packed); 1 teaspoon orange zest; 1 banana, mashed; 1/2 cup dates, chopped finely; 1/2 cup light salad oil; 3/4 cup buttermilk; 1 egg

Servings: persons

3/4 cup self-raising flour
1/4 teaspoon baking soda
1 pinch salt
1/2 teaspoon cinnamon
3/4 cup wholemeal self-rising flour
1/2 cup brown sugar (firmly packed)
1 teaspoon orange zest
1 banana, mashed
1/2 cup dates, chopped finely
1/2 cup light salad oil
3/4 cup buttermilk
1 egg

1
Preheat the oven to 210 deg C.
2
Grease a 12-cup muffin tin[the BIG muffin size] or use large paper cases.
3
Sift the self-raising flour with the baking soda, salt and cinnamon into a bowl, then add the wholemeal flour, brown sugar and orange peel.
4
Mix together lightly then make a well in the centre and add the banana, dates, oil, buttermilk and egg.
5
Stir the mixture with a fork until just combined.
6
Place 1 heaped tbsp of mixture into each case and bake for 20-25 minutes.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup self-raising flour, 1/4 teaspoon baking soda, 1 pinch salt, 1/2 teaspoon cinnamon, and more.

Yes, Banana Buttermilk Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Buttermilk Muffins

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