Farmhouse Banana Muffins – a delicious recipe with Milk, Vinegar, Flour, Baking Soda, Salt, Sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: For the serving size, this recipe makes 5 dozen mini muffins or 2 loaves of banana bread.
2
Preheat the oven to 350 degrees.
3
Begin by measuring out the milk and adding the vinegar to it so it sours; set aside.
4
In a small bowl, combine the flour, baking soda, and salt; set aside. In a large bowl, using your mixer, combine the sugar and shortening. Add the eggs, one at a time, mixing until just combined. With a wooden spoon, stir in the mashed bananas. Stir in the soured milk and lastly, the floured mixture.
5
For mini muffins: Spray mini muffin pans with cooking spray and fill each mold nearly to the top. Bake 12-14 minutes.
6
For loaves: Grease and flour 2 loaf pans. Divide the batter evenly into each pan. Bake 45 minutes to an hour.
7
Transfer muffins or loaves to cooling racks and cool completely. Store covered.
8
Enjoy!
571
kcal
Calories
7
g
Fat
115
g
Carbs
14
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Milk, 3 Tablespoons Vinegar, 2 cups Flour, 1 teaspoon Baking Soda, and more.
Yes, Farmhouse Banana 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.
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