Monday, March 30, 2009

Buttermilk Banana Muffins

I had some left over buttermilk and three very ripe bananas that inspired this cold, rainy Monday night baking experience.

Buttermilk Banana Muffins
1 stick (1/2 cup) butter
1/2 cup sugar
2 eggs
3 ripe bananas
1/4 cup sweet rice flour
1/4 cup sorghum flour
1/4 cup millet flour
1/2 cup potato flour (this was an oops, it was suppose to be 1/4 cup, lets see how this comes out)
1/4 cup corn starch
1/4 cup finely chopped pecans + tbsp for topping muffins (optional)
2 tsp baking powder
1/4 tsp salt
2-3 tbsp buttermilk

1. Cream the butter and sugar.
2. Add the eggs one at a time, allowing for each to be fully incorporated into the batter.
3. Add in the mashed bananas and beat until smooth.
4. In a separate bowl, combine all dry ingredients.
5. Slowly add the dry ingredients into the wet. Stir to combine.
6. Add 2-3 tablespoons of buttermilk until the batter loosens up. (you want the batter to slide off the spoon and then plop off sorda slowly.)
7. Place in lined muffin tins.
8. Bake at 350F for 35 minutes or until a toothpick inserted into the center comes out clean.

Overall these were a bit less sweet and a little drier than the banana bread recipe I made last time. I think the explosion of potato starch is to blame.

The texture was better last night when the muffins were still warm, but I doubt they will go to waste.


  1. Leftover buttermilk banana muffin bread pudding!

  2. Oh my goodness, yes! I have about 6 muffins left, this could be amazing.