No-Mixer Banana Muffins
Prep time
Cook time
Total time
The key is to let the muffins rest overnight so that the banana flavour can develop and intensify.
Yield: 6 to 8 muffins
  • 3 tablespoons buttermilk
  • 3 tablespoons melted butter / vegetable oil
  • 2 tablespoons brown sugar
  • 1 tablespoon caster sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 225 grams over-ripe bananas, mashed (1 cup, about 4 medium bananas)
  • 120 grams all-purpose flour
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • Slices of bananas
  1. Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit). Line cupcake mould with liners. Set aside.
  2. In a large mixing bowl, whisk buttermilk, melted butter (or oil), sugars, egg and vanilla together until well-mixed. Whisk in the mashed bananas.
  3. Sift in the flour, baking soda and salt into the batter. Fold in the flour mixture with a spatula until no streak of flour remains. (If you have extra banana chunks, stir them in at this point.)
  4. Full the liners with the batter until ¾ full (usually about ¼-cup full). Top with slices of bananas and bake for 17 to 20 minutes until a skewer inserted into the centre of the muffin comes out clean and the top of muffin springs back when lightly touched.
  5. Remove the muffin tin and set on a wire rack to cool completely. Store the muffins in an air-tight container overnight before serving.
Naggy Notes
- If no buttermilk is available, replace the buttermilk (3 tablespoons) with milk (3 tablespoons) and add in 1 teaspoon white vinegar or lemon juice and proceed as per recipe.

- Adapted from Sally's Baking Addiction
Recipe by Foodie Baker at