Sourdough Banana Muffins
Prep
20m
Cook
22m
Total
42m
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Steps
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Nutrition Facts
Per serving329 calories
Calories from
- Protein 7%
- Carbs 52%
- Fat 41%
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Fat High 15 g 23%
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Saturated Fat High 7 g 35%
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Carbohydrates 43 g 14%
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Fiber 2 g 8%
-
Sugar High 24 g 48%
-
Protein 6 g 12%
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Cholesterol 35 mg 11%
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Sodium 270 mg 11%
% Daily Value is based on a 2,000 calorie diet.
Notes
These sourdough banana muffins are based on my sourdough banana bread recipe. The crumb of the muffin itself is not overly sweet, so the added crumb topping does enhance the sweetness and flavor.
To make Mini Banana Muffins instead of Regular-Sized Muffins, use a mini muffin tin. Preheat oven to 425ºF. Bake for 4 minutes. Then lower the temperature to 350ºF and bake another 8-10 minutes until baked through. This recipe makes about 24-26 mini muffins (depending on how full you fill them).
Substitutions
Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard or active sourdough starter. For more tang, use discard that’s been sitting in the refrigerator for up to a week.
Yogurt: If you don’t have Greek Yogurt, you can substitute plain (or even flavored if you like the flavor) yogurt or sour cream.
Coconut Oil: Substitute any neutral-flavored oil for the coconut oil. I’ve also had success substituting applesauce for the coconut oil.
Brown Bananas: These banana muffins work best with brown or black bananas for sweet banana flavor. They also work with frozen bananas that are thawed and blotted of excess moisture. I often freeze my brown/black bananas and pull them out when I have enough to make this recipe.
Add-ins: Add about 150 grams chopped pecans, walnuts or or raisins if desired.
Whole Wheat Flour: This recipe is delicious with whole wheat flour substituted for all-purpose flour. I recommend using a soft white wheat berry or flour. I mill mine in my Harvest Grain Mill and use equal amounts of whole wheat flour. The muffins may come out a little bit flatter, but they taste incredibly delicious! You can also substitute half whole wheat for half of the all-purpose flour.
To make Mini Banana Muffins instead of Regular-Sized Muffins, use a mini muffin tin. Preheat oven to 425ºF. Bake for 4 minutes. Then lower the temperature to 350ºF and bake another 8-10 minutes until baked through. This recipe makes about 24-26 mini muffins (depending on how full you fill them).
Substitutions
Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard or active sourdough starter. For more tang, use discard that’s been sitting in the refrigerator for up to a week.
Yogurt: If you don’t have Greek Yogurt, you can substitute plain (or even flavored if you like the flavor) yogurt or sour cream.
Coconut Oil: Substitute any neutral-flavored oil for the coconut oil. I’ve also had success substituting applesauce for the coconut oil.
Brown Bananas: These banana muffins work best with brown or black bananas for sweet banana flavor. They also work with frozen bananas that are thawed and blotted of excess moisture. I often freeze my brown/black bananas and pull them out when I have enough to make this recipe.
Add-ins: Add about 150 grams chopped pecans, walnuts or or raisins if desired.
Whole Wheat Flour: This recipe is delicious with whole wheat flour substituted for all-purpose flour. I recommend using a soft white wheat berry or flour. I mill mine in my Harvest Grain Mill and use equal amounts of whole wheat flour. The muffins may come out a little bit flatter, but they taste incredibly delicious! You can also substitute half whole wheat for half of the all-purpose flour.
Imported & edited by @christina
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