Sourdough Banana Muffins
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
12 servings
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Calories
211 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Sourdough Banana Muffins
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Sourdough banana muffins are the gourmet version of my popular banana muffin recipe! Rest the batter before baking for the tallest muffin tops!Recipe includes a how-to video!
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Ingredients
- 1 ¼ 1 ¼ cups well-mashed ripe bananas usually 3-4 bananas
- ½ ½ cup sourdough discard
- ½ ½ cup unsalted butter melted
- ½ ½ cup granulated sugar
- ⅓ ⅓ cup light brown sugar firmly packed
- 1 1 large egg room temperature preferred
- 2 2 teaspoons vanilla extract
- 1 ½ 1 ½ cups all-purpose flour
- 1 1 teaspoon baking soda
- ½ ½ teaspoon baking powder
- ½ ½ teaspoon table salt
- coarse sugar for sprinkling tops
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Instructions
- Note: I like to let the muffin batter rest for 30 minutes before baking it, this helps give us nice tall muffin tops. If you want to skip the rest, preheat your oven to 425F (220C) here.
- In a large mixing bowl, whisk together mashed bananas, sourdough discard, butter, sugars, egg, and vanilla extract.
- In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet and use a spatula to gently fold together until just combined. Be careful not to over-mix or muffins could be dense and dry!
- Cover batter with a dry towel and let rest for 30 minutes. While the batter rests, preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners.
- Once 30 minutes has passed, divide batter evenly into muffin tin. Sprinkle tops with coarse sugar.
- Bake muffins in preheated oven for 8 minutes, then without opening the oven door reduce oven temperature to 350F (175C) and continue baking for another 7-8 minutes, until a toothpick inserted into the center of a muffin comes out dry or with a few moist crumbs.
- Allow muffins to cool in muffin tin for 5-10 minutes, then remove to a cooling rack.
Equipments used:
Notes
- I like to use organic sugar, turbinado sugar, or coarse baking sugar for the tops as its coarser and gives a nice subtle crunch, but you can just use regular granulated sugar if that’s all you have.
- Store in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze for up to 3 months.
Nutrition Information
Show Details
Serving
1serving
Calories
211kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
210mg
(9%)
Potassium
89mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
266IU
(5%)
Vitamin C
1mg
(1%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 210mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 266IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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