Sourdough Banana Muffins

A plate with banana muffins and a glass of milk with a banana.

5 from 1 vote

Sourdough banana muffins are like your regular banana muffins, but with a sourdough tangy twist. They are soft, moist, and have a nice brown crust on the outside. The combination of sourdough and ripe bananas gives these a unique taste that's a step up from your usual muffins! Makes 12-15 muffins.

Prep Time10

Total Time35

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 226kcal

Author: Kristin

Equipment

Ingredients

1 & ½ Cups All Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
½ teaspoon Sea Salt
½ teaspoon Ground Cinnamon
3 Large Bananas Overly ripe but not rotten
½ Cup Melted Butter Then cooled
¾ Cups White Sugar
1 Cup Sourdough Discard
1 Large Egg

Optional

Chocolate Chips
Chopped Walnuts

Instructions

Preheat oven to 350 degrees Fahrenheit and prepare a 12-muffin pan by spraying with cooking spray or muffin liners. I find just spraying the pan works well.
In a small glass bowl mash the banana with a hand mixer until smooth with some lumps.
In a separate medium bowl whisk together the flour, baking soda, baking powder, salt and ground cinnamon. Set aside.
In a large glass bowl mix together the cooled melted butter and sugar. A hand mixer works great.
Then mix in the sourdough starter until smooth.
Pro Tip: Avoid over mixing at this point! Too much mixing can lead to a dense texture in your muffin. Mix just until the ingredients are incorporated.
Mix in the egg just until combined. Do not overmix!
Using a spatula, fold the bananas into the wet ingredients just until fully incorporated.
Fold the dry ingredients into the wet. Again, just until incorporated.
Divide the batter into the 12 muffin pan. I like to fill it just below the top rim. This will give the muffins that classic muffin top look. This recipe can make anywhere form 12-15 muffins.
Bake for 20-25 minutes or until they are golden brown and a toothpick comes out clean when inserted in the middle.
Allow to cool in the pan for 10 minutes before removing. Now place on a cooling rack to finish cooling.

Notes

Ingredient Notes:

Ripe Bananas: The bananas should be overly ripe and soft, but not rotten.

Sourdough Discard: This recipe calls for unfed sourdough discard, but active can be used as well. Learn more about what is sourdough discard.

Melted Butter: Start off by melting the butter and then allow it to slightly cool. If it is too hot it will scramble the egg.

Nutrition