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Sourdough Banana Muffins

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!

Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 12 servings
Calories: 211 kcal
Course: Breakfast , Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. In a large mixing bowl, whisk together mashed bananas, sourdough discard, butter, sugars, egg, and vanilla extract.
  3. In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
  4. 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!
  5. 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.
  6. Once 30 minutes has passed, divide batter evenly into muffin tin. Sprinkle tops with coarse sugar.
  7. 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.
  8. Allow muffins to cool in muffin tin for 5-10 minutes, then remove to a cooling rack.

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

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

% 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.