Sourdough Banana Muffins are the ultimate comfort food that will tantalize your taste buds. These muffins are made with the perfect balance of ripe bananas and tangy sourdough discard, resulting in a moist and fluffy texture with a slight sourdough tang.
There's nothing quite like the aroma of freshly baked banana muffins filling your kitchen. It's one of the most midwest, home-baked smells I know and these are perfect for breakfast or as an afternoon snack.
This recipe is a spin on my super popular Hawaiian banana bread with the addition of sourdough starter. The addition of sourdough adds flavor to the muffins and also improves the texture by making the muffins light, moist and airy.
Dare I say these are fun to make??
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Ingredients
The recipe card below has the quantities. Here's what you'll need to grab from your grocery store.
- light brown sugar
- canola oil
- eggs
- vanilla extract
- ripened banana - what are the best bananas?
- sourdough discard
- dry ingredients - all-purpose flour, salt, baking soda, baking powder and cinnamon
Instructions
Muffins are an easy to make quick-bread. Grab a medium sized bowl, a whisk and spatula and your favorite muffin pan!
Combine the brown sugar, eggs, vanilla, oil and bananas in a medium sized bowl.
Add the sourdough starter to your wet ingredients. Stir to combine.
Combined the wet and dry ingredients. Technically, the wet should go into the dry, but we're not fussy around here and they always come out great!
Don't over mix the batter or your finished muffins will be tough and won't rise. See those bubbles above? They're going to make these muffins light and fluffy.
Portion the batter evenly into paper lined cups. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Let the baked muffins rest in the muffin tin for 5-10 minutes before removing to a wire rack.
Tip: if you liked browned edges on your muffins, you can grease the muffin wells and skip the paper liners.
Substitutions
- Oil - instead of canola oil you can use vegetable oil or melted coconut oil
- Flour - to make this recipe a little healthier, you can substitute whole wheat flour for half of the all-purpose flour.
- Eggs - if you're out of eggs, you can use an extra banana to replace them.
Variations
The great thing about making muffins are all the ways you can mix them up.
- Add-ins - chocolate chips or nuts like walnuts or pecans
- Spices - cardamon, allspice or nutmeg and replace the cinnamon
See this coffee banana bread recipe if you want to change things up!
Equipment
No fancy equipment is needed to make this recipe. In fact, I recommend you stir by hand, which saves you the trouble of hauling our the stand mixer or electric mixer.
You'll also need a sturdy muffin tin to help evenly cook your muffins.
Storage
Store at room temperature for 3-4 days. You can put them in a ziplock bag or airtight container.
To freeze muffins, let them cool completely, then place in an airtight container or gallon sized freezer bag. Freeze for up to three months.
Top tip
It's easy to pull the muffin pan from the oven if you leave one of the muffin holes open. That way your potholder and hand have somewhere to grasp.
FAQ
Sure thing! Just reduce the ingredients by half and fill half of the muffin cups.
Be sure to let the batter rest 10 minutes before you portion it out and bake it. Also, remember that baking soda and baking powder can expire, so be sure to check the expiration dates.
Related
Go ahead and grab a cup of coffee, sit back, and indulge in these sourdough banana muffins. Then drop me a comment or review below to tell me what you think!
Can't stop baking? Try these tasty recipes!
Sourdough Banana Muffins
Sourdough Banana Muffins are the ultimate comfort food that will tantalize your taste buds. These muffins are made with the perfect balance of ripe bananas and tangy sourdough starter, resulting in a moist and fluffy texture with a slight sourdough tang.
Ingredients
- ¾ cup packed light brown sugar
- ⅔ cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cup ripened banana, mashed
- ½ cup sourdough discard
- 1 ¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F.
- Add the sugar, oil, eggs, vanilla, and banana to a mixing bowl and whisk together until the sugar has dissolved and the mixture is smooth and creamy.
- Add the sourdough discard and stir until fully incorporated.
- In a separate bowl, mix the dry ingredients. You'll need the flour, salt, baking soda, baking powder, and cinnamon. Once those are combined, add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until incorporated. Do not over mix.
- Set the batter aside to rest for 10 minutes.
- Add muffin liners to your muffin pan OR spray each muffin tin with nonstick cooking spray. Use a measuring cup or scoop to evenly fill the muffin tins ¾ full.
- Bake for 25 minutes or until the muffins are light brown and fully cooked. You can insert a toothpick in the center of one to see if it comes out clean. If it comes out clean or with crumbs, your muffins are done.
- Let the muffins rest in the pan for 15 minutes before removing them to a wire rack to cool.
Notes
You'll need 3 ripened bananas for this recipe.
Ovens usually have hot spots. You may want to rotate the pans halfway through baking.
Storage: Store at room temperature for 3-4 days. You can put them in a ziplock bag or airtight container.
To freeze muffins, let them cool completely, then place in an airtight container or gallon sized freezer bag. Freeze for up to three months.
These are tasty with a little (or big) dab of butter!
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 19mgSodium: 138mgCarbohydrates: 19gFiber: 1gSugar: 8gProtein: 2g
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