5 from 3 votes
Healthy Sourdough Banana Muffins
Soft and Fluffy Healthy Sourdough Banana Muffins
Prep Time
10 mins
Cook Time
20 mins
Servings:
12
muffins
Calories:
249 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
Dry ingredients
- 2 cups white whole wheat flour (240 g) Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
- 1 teaspoon baking powder 4g
- 1 teaspoon baking soda 5 g
- ½ teaspoon salt 3 g, fine sea salt
- 1 teaspoon ground cinnamon 3 g (optional)
Wet ingredients
- 3 banana 379 g, mashed
- ¼ cup butter 57 g, melted
- 1/2 cup pure maple syrup 165 g
- 2 egg 105 g
- 1/2 cup yogurt 113 g
- ½ cup sourdough starter 113 g
- 2 teaspoons vanilla extract 4 g
optional mix in
- 1 cup mini chocolate chips divided
Instructions
- Preheat oven to 425°F degrees. Line a 12-count muffin pan with parchment (not paper) muffin liners or spray with nonstick spray. Set aside.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
- In a second, larger bowl, mix the mashed bananas, sourdough starter, maple syrup, yogurt, egg, melted butter, and vanilla together until smooth.
- Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
- Set aside about 1/4 cup of mini chocolate chips if you are going to sprinkle them on the muffin tops. Mix the remaining 3/4 cups of mini chocolate chips into the batter, only stirring once or twice to mix them in, don't over mix.
- Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle some mini chocolate chips on top of each muffin if you want. Muffin cups should be filled almost to the top.
- Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12-17 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.
Cup of Yum
Notes
- Cool completely before storing. Muffins can be stored in an airtight container at room temperature for several days. Or freeze for up to 3 months.
Nutrition Information
Serving
1muffin
Calories
249kcal
(12%)
Carbohydrates
38g
(13%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.2g
(10%)
Cholesterol
41mg
(14%)
Sodium
245mg
(10%)
Potassium
205mg
(4%)
Fiber
3g
(12%)
Sugar
18g
(36%)
Vitamin A
221IU
(4%)
Vitamin C
3mg
(3%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 249
% Daily Value*
| Serving | 1muffin | |
| Calories | 249kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 41mg | 14% |
| Sodium | 245mg | 10% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 221IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.