Banana Sourdough Discard Muffins
Sourdough Banana Muffins are the perfect breakfast or snack! Packed with ripe bananas, a hint of cinnamon, and a splash of sourdough starter discard, these muffins are moist and flavorful. Customize them with your favorite mix-ins like chocolate chips or nuts for an extra treat. Bake them right away or let the batter rest overnight in the fridge.
Servings: 12 to 14 muffins
Ingredients
Wet ingredients
- 1 cup mashed bananas (227 grams)
- 8 tablespoons butter melted (113 grams)
- 2 tablespoons vegetable oil (25 grams)
- ¾ cup brown sugar (160 grams)
- ¼ cup granulated sugar (50 grams)
- 1 egg
- 1 egg yolk
- ¾ cup sourdough starter discard (170 grams)
- 2 teaspoons vanilla extract
Dry ingredients
- 1-¾ cups all-purpose flour (210 grams)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
Optional Extras
- 1 cup of mix ins such as chopped nuts or chocolate chips
Crumble Topping
- ¾ cup all-purpose flour 90 grams
- ½ cup granulated sugar 100 grams
- ½ teaspoon cinnamon
- 4 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Grease a standard sized muffin tin or line it with paper muffin liners.
- Combine the mashed banana, melted butter, oil, sugar, brown sugar, egg, egg yolk, sourdough starter, and vanilla in a bowl. Stir well.
- Sift the flour, baking powder, baking soda, cinnamon, and salt over the wet mixture.
- Gently fold the dry ingredients into the wet mixture. Fold in any optional extras like nuts or chocolate, if desired.
- Scoop the batter into 12 muffin cups. You will get a couple of extra muffins if you add nuts or chocolate.
- Make the crumble topping: Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps. Sprinkle the tops of the muffins with the streusel mixture.
- Bake 18 to 22 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.
Notes
You can let the batter sit overnight before baking. If you'd like to do this, cover the bowl and let it sit in the fridge up to 12 hours. When you're ready to bake, proceed with the recipe as directed.
Nutrition
Serving: 1muffin | Calories: 265kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 426mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg
