Sourdough Banana Muffins
These sourdough banana muffins have a delicate crumb, subtile nuttiness and a lovely sweetness. They are sweetened by a combination of brown sugar and bananas. They are deliciously moist from sourdough discard, butter and eggs.
Equipment
- 1 mixing bowl
- 1 muffin tin
- 1 cooling rack (optional)
Ingredients
- 3/4 cup brown sugar
- 1 cup flour oat flour, all purpose flour, wheat flour
- 1 cup almond flour
- 1 TBS cinnamon
- 1/2 tsp salt (leave out if using salted butter)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 cup butter unsalted, melted
- 2 eggs
- .59 lbs bananas About the size of 3-4 ripe bananas
- 1/2 cup sourdough starter Discard
- 1 cup add ins (optional - nuts, chocolate chips, raisins)
Instructions
- Preheat the oven to 350 degrees.
- In a small mixing bowl, combine wet ingredients (butter, eggs, sourdough discard, vanilla extract) until smooth.
- Mash your bananas and add them to the wet mixture. You can either mash bananas until smooth or keep a few chunks (our favorite!)
- In a large mixing bowl, combine dry ingredients together (baking soda, baking powder, cinnamon, flour, almond flour, brown sugar). If using an add on - raisins, nuts or chocolate chips, add them at this timeAdd wet mixture to dry mixture, being careful not to over mix.
- Oil a mini muffin pan. Use a cookie scoop to fill the pan 3/4 way full. Cook for 10 to 15 minutes or until the tops are firm. A toothpick should come out clean when poked in the middle of the sourdough muffin. Allow to cool completely before storing.
Notes
Recipe Variations:
Gluten Free Sourdough Banana Muffins: To make gluten-free sourdough banana muffins, use one cup of gluten free flour in this recipe. We like using oat flour by blending oats in a blender until they form a fine powder.
Egg Free Sourdough Banana Muffins: It is possible to leave out the eggs within this recipe. No substitutions are necessary!
Sourdough Banana Muffins with Cream Cheese Icing: To add a cream cheese icing to these sourdough banana muffins, mix together cream cheese, salt, vanilla extract, water and powdered sugar.
Use a hand mixer to combine 4 oz cream cheese, 1 dash of salt, 1/4 tsp vanilla extract, and 2 cups of powdered sugar. Use water to thin icing to your desired consistency. Spread on top of the sourdough banana muffins once cooled.
Long Fermented Sourdough Banana Muffins: This recipe can be fermented on the countertop for additional health benefits. If you choose to let the sourdough discard work it's magic - this batter can sit on the counter for 4-12 hours (or until 1-1/2 to 2x the original size). The amount of time it takes to grow 1-1/2 to 2x the original size depends on the temperature of your home.
If you would like to ferment the dough longer, place in the refrigerator for up to 3 days before cooking. Note, the sourdough flavor will be more pronounced within this recipe. Make sure to cover with plastic wrap to keep the batter moist.
Tried this recipe?Let us know how it was!