Banana Sourdough Muffins
Banana muffins made with sourdough discard, buttermilk, and cinnamon making for an easy moist muffin!
Servings: 12 muffins
Calories: 182kcal
Ingredients
- 1 1/4 cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 3 large ripe bananas about 1 and 1/2 cups mashed
- 6 Tablespoons (85g) unsalted butter, melted
- ⅔ cup (135g) packed light or dark brown sugar
- 1 large egg at room temperature
- 1 ½ teaspoons pure vanilla extract
- 60 g (generous ¼ cup) sourdough discard
Instructions
- Prep oven and pans. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners.
- Combine dry ingredients. Whisk the flour, baking powder, baking soda, salt, cinnamon, together in a medium bowl. Set aside.
- Combine wet ingredients. Mash the bananas. Whisk in the melted butter, brown sugar, egg, vanilla extract and sourdough discard.
- Combine wet and dry ingredients. Pour the dry ingredients into the wet ingredients, then whisk until combined. Do not overmix. I stop mixing just as the last of the dry ingredients are stirred in. If adding nuts or chocolate chips, stir them in now. Batter will be thick.
- Bake muffins. Spoon the batter into liners or greased muffin tin, filling them all the way to the top. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a cooling rack to continue cooling.
Notes
- Make Ahead/Storage: Muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week. You can also freeze these for up to 3 months.
- Initial High Temperature Of Baking: This is necessary to achieve that domed muffin top. After the first five minutes, then lower the temperature to continue baking.
- Mini Muffins: For mini muffins, bake for about 12-14 total minutes at 350°F.
- Bananas: You want to use very ripe, black, speckled bananas. These are the sweetest. You can use frozen bananas, but it's important to thaw them first. And then blot them to remove the excess moisture.
- Discard: You want to use your sourdough discard, the starter that is left over from feeding it. It's not very active at this point, and just replaces some of the flour and liquids in the recipe. It doesn't help it rise.
Nutrition
Calories: 182kcal | Carbohydrates: 30g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 198mg | Potassium: 178mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg