Biloxi Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 2½ cups AP flour
  • 1¼ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ¼ tsp nutmeg
  • pinch of ground cloves
  • 1½ cups mashed ripe bananas (about three large bananas)
  • ¼ cup buttermilk
  • 1 tsp vanilla extract
  • ½ tsp grated lemon zest
  • ½ cup melted butter (one stick)
  • ¼ cup packed brown sugar
  • ½ cup sugar
  • 3 large eggs
  • 1 cup chopped pecans
  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper muffin cups.
  2. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves.
  3. In a separate bowl, mash bananas and combine with buttermilk, vanilla, and lemon zest.
  4. Using a stand mixer, beat melted butter and sugars together for 5 minutes. Add half the flour mixture, followed by half the banana mixture, mixing until just combined. Repeat. Add pecan pieces if using.
  5. Spoon the batter into the muffin cups. Bake for 25-30 minutes, until golden brown on top and a toothpick comes out clean.
If you don't have buttermilk handy, you can substitute as follows: put ¾ tsp of lemon juice into a measuring cup; fill to the ¼ measure with milk. Let stand 2 minutes. This will give your milk the acidic qualities you are looking for with buttermilk and save you a trip to the store. If you prefer to make this as a loaf of banana bread, use a loaf pan and bake for 1 hour and 10 minutes.
Recipe by Sprung At Last at