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Sourdough Banana Nut Muffins Recipe

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Amy Duska

Equipment

  • Muffin tin
  • Mixing Bowls
  • Measuring cups/spoons
  • Spatula

Ingredients

Wet Ingredients

Dry Ingredients

  • 2 cups (240 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5 g) fine sea salt
  • 1 cup (125 g) walnuts chopped

Instructions

  • Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
  • Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.
  • Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.
  • Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in ⅔ cup of the chopped walnuts.
  • Divide the batter into the muffin tin and sprinkle the remaining ⅓ cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.
Nutrition Facts
Sourdough Banana Nut Muffins Recipe
Amount Per Serving (1 muffin)
Calories 314 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 6g38%
Cholesterol 38mg13%
Sodium 197mg9%
Potassium 177mg5%
Carbohydrates 43g14%
Fiber 2g8%
Sugar 21g23%
Protein 5g10%
Vitamin A 278IU6%
Vitamin C 3mg4%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

  • Dark brown sugar can be replaced with either light brown sugar or white granulated sugar.
  • Use the scoop and level technique to measure your flour if you do not have a kitchen scale. To do this, use a spoon to fluff up the flour in the bag. Use a spoon to scoop the flour into a measuring cup until it is heaped on top. Take a butterknife and level off the top. This should give you the most accurate measurement for flour.
  • Store at room temperature in an air-tight container for up to 4 days.
  • Freeze individually wrapped in foil and placed in a freezer bag.