Sourdough Banana Nut Muffins Recipe
A sourdough banana nut muffin recipe, chock full of nuts, ripe bananas and of course, sourdough discard! You'll love how tender and moist these muffins are with the addition of a little sour cream. Perfect to make ahead and freeze for busy mornings!
Equipment
- Muffin tin
- Mixing Bowls
- Spatula
Ingredients
Wet Ingredients
- 8 tablespoons (113 g) unsalted butter melted
- 1 cup (200 g) dark brown sugar see notes
- 2 large eggs
- 3 (350 g) very ripe bananas about 1 cup, mashed
- 3 tablespoons (45 g) sour cream
- 1 teaspoon (5 g) vanilla extract
- ½ cup (125 g) sourdough starter discard
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.
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.
Nutrition
Serving: 1muffinCalories: 314kcalCarbohydrates: 43gProtein: 5gFat: 15gSaturated Fat: 6gCholesterol: 38mgSodium: 197mgPotassium: 177mgFiber: 2gSugar: 21gVitamin A: 278IUVitamin C: 3mgCalcium: 19mgIron: 1mg