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.
16muffins
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Rest Time 10 minutesminutes
Total Time 50 minutesminutes
Ingredients
¾cuppacked light brown sugar
⅔cupcanola oil
2large eggs
2teaspoonsvanilla extract
1 ¼cupripened bananamashed
½cupsourdough discard
1 ¾cupflour
½teaspoonsalt
1teaspoonbaking soda
¼teaspoonbaking powder
1teaspooncinnamon
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.
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!
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!