Description
Delightful muffins combining bananas and sourdough, perfect for breakfast or a snack.
Ingredients
Scale
- 8 tablespoons unsalted butter (melted)
- 1 cup dark brown sugar
- 2 large eggs
- 3 very ripe bananas (about 1 cup, mashed)
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1/2 cup sourdough starter discard
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup walnuts (chopped)
Instructions
- Preheat the oven to 350°F (176°C). Line a 12-count muffin tin with paper liners or lightly grease it.
- Whisk together the flour, salt, baking powder, and baking soda in a bowl, then set aside.
- Mash the ripe bananas in another bowl until smooth.
- Melt the butter in a mixing bowl, then add the dark brown sugar. Cream together until nice and combined.
- Add the eggs, mashed banana, sour cream, sourdough discard, and vanilla extract, mixing until everything is combined.
- Combine the wet mixture with the dry mixture, gently mixing with a spatula until just combined. Fold in 2/3 cup of the chopped walnuts.
- Divide the batter evenly into the muffin tin and sprinkle the remaining 1/3 cup of walnuts on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Transfer them to a cooling rack.
Notes
For extra sweetness, top with glaze or sprinkle coarse sugar before baking. Store leftovers in an airtight container for up to 2-3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: muffins, banana, sourdough, breakfast, bake