Description
Delicious and tangy sourdough banana muffins that are quick to make and perfect for breakfast or snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (Scoop and level to avoid excess flour.)
- 1 teaspoon baking soda (Check expiration date for effectiveness.)
- 1 teaspoon salt
- 1 teaspoon cinnamon (Optional flavor enhancement.)
Wet Ingredients
- 3 large ripe bananas (The spottier, the better for moisture.)
- 2 large eggs (Can be substituted with flax eggs for vegan.)
- 1/2 cup melted butter (Can substitute with oil.)
- 1/2 cup sugar (brown and white mix) (Mix of both types for flavor.)
- 1/2 cup milk (Dairy or non-dairy both work.)
- 1 cup sourdough starter or discard (Can use active starter or discard.)
- 1 teaspoon vanilla extract (Optional for extra flavor.)
Optional Mix-ins
- 1/2 cup chopped nuts (Walnuts or pecans add crunch.)
- 1/2 cup chocolate chips (Mini chocolate chips enhance sweetness.)
Instructions
Preparation
- Preheat oven to 375°F (190°C).
- In a large bowl, mash ripe bananas until smooth.
- Whisk in eggs, melted butter, and sourdough starter until lump-free.
- Add sugars and vanilla extract, mix until combined.
Mixing
- In a separate bowl, whisk together dry ingredients: flour, baking soda, cinnamon, and salt.
- Gradually add dry mixture to the wet mixture, stirring until just combined.
- Fold in any optional mix-ins such as nuts or chocolate chips.
Baking
- Scoop batter into greased muffin tins or paper liners, filling almost to the top.
- Bake for 15-19 minutes, until a toothpick comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container to keep moist. Can freeze for longer storage. Reheat in microwave for a fresh taste.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Breakfast, Snack
- Cuisine: American