Sourdough Banana Muffins are a delightful twist on classic banana muffins, incorporating the subtle tang of sourdough starter with the sweetness of ripe bananas. These muffins are moist, fluffy, and have a depth of flavor that makes them stand out from traditional banana bread.
Making these muffins at home ensures you get the best quality ingredients, with no unnecessary preservatives or additives found in store-bought options.
There are many benefits to making these muffins yourself:
- Taste and Quality: The sourdough starter adds complexity to the flavor, making them irresistibly delicious.
- Economical Choice: This recipe makes use of overripe bananas and extra sourdough starter, reducing food waste.
- Health Benefits: Homemade muffins allow you to control the sweetness, use whole grains if desired, and add nutritious ingredients like nuts or chocolate.
- Versatility: They can be customized with mix-ins like walnuts, chocolate chips, or even cinnamon.
Baking these muffins at home also creates a cozy, comforting experience. The aroma of bananas, cinnamon, and sourdough filling your kitchen is simply unbeatable. Perfect for breakfast, a snack, or even dessert, these muffins are a great way to use up leftover sourdough starter in a delicious and creative way.
Sourdough Banana Muffins
Description
A perfect way to use up ripe bananas and sourdough discard, these banana muffins are soft, flavorful, and easy to make. The sourdough starter adds a slight tang, balancing the sweetness of bananas for a delicious breakfast or snack.
Ingredients
Instructions
-
Prepare the Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, mash the ripe bananas until smooth. Add the sourdough discard, granulated sugar, brown sugar, melted butter, egg, and vanilla extract. Stir until well combined.
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Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet ingredients, stirring until just combined. Do not overmix, as this can result in dense muffins.
- If using walnuts or chocolate chips, gently fold them in.
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Bake the Muffins
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
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Cooling and Serving
- Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
- Enjoy warm or store in an airtight container for up to 3 days at room temperature.
Servings 12
- Amount Per Serving
- Calories 200kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 4g20%
- Cholesterol 30mg10%
- Sodium 180mg8%
- Potassium 120mg4%
- Total Carbohydrate 30g10%
- Dietary Fiber 1g4%
- Sugars 15g
- Protein 3g6%
- Vitamin A 100 IU
- Vitamin C 2 mg
- Calcium 20 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute part of the all-purpose flour with whole wheat flour for a heartier texture. For a dairy-free version, replace butter with coconut oil or a neutral oil. The muffins freeze well—store them in an airtight container and thaw when ready to eat.
