Sourdough Banana Muffins
These Sourdough Banana Muffins are soft, moist, and packed with banana flavor! Made with a sourdough starter for extra depth and tenderness, these muffins are the perfect way to use up ripe bananas and sourdough discard. 🧁
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 35 minutes
- Category: Breakfast
- Method: Baking
Ingredients
Scale
For the Muffins:
- 1 cup ripe bananas, mashed (about 2 medium bananas)
- ½ cup sourdough discard (unfed)
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup butter, melted (or coconut oil)
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon (optional)
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions
-
Preheat & Prepare:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
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Mix Wet Ingredients:
- In a large bowl, whisk together mashed bananas, sourdough discard, granulated sugar, brown sugar, melted butter, egg, and vanilla extract until well combined.
-
Combine Dry Ingredients:
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
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Combine & Fold:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in walnuts or chocolate chips, if using.
-
Bake the Muffins:
- Divide the batter evenly among the 12 muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
-
Cool & Serve:
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- For dairy-free muffins, use coconut oil instead of butter.
- For extra tang, let the batter rest for 30 minutes before baking.
- For added crunch, sprinkle chopped pecans on top before baking.
Find it online: https://kenzierecipes.com/sourdough-banana-muffins/