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Fluffy Sourdough Banana Muffins

Fluffy Sourdough Banana Muffins

Making fluffy sourdough banana muffins using sourdough discard is quick and easy, creating a flavorful and tender breakfast treat.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour
Course Breakfast, Snack
Cuisine American
Servings 12 Muffins
Calories 313 kcal

Equipment

  • oven
  • muffin pan
  • Mixing Bowls
  • whisk
  • silicone spatula
  • toothpick

Ingredients
  

Nuts

  • 1 C Walnuts whole

Dry Ingredients

  • 1.5 C Whole Wheat White Flour or Unbleached All Purpose Flour
  • 0.5 teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • 0.25 teaspoon Baking Powder
  • 0.5 teaspoon Cinnamon ground

Wet Ingredients

  • 0.75 C Dark Brown Sugar packed or sub light brown sugar
  • ⅔ C Coconut Oil melted, warm to the touch or use canola oil
  • 2 Large Eggs
  • 2 teaspoon Vanilla Extract
  • 1.25 C Mashed Bananas about 3 very ripe bananas
  • 0.5 C Sourdough Discard 100% hydration, stirred down

Instructions
 

Preparation

  • Preheat the oven to 400F (205C) and set oven rack in the center. Line a standard muffin pan with 12 tulip style muffin cups or DIY your own.
  • Toast the walnuts in the preheating oven for 15-18 minutes, then chop them once cooled.

Make the Batter

  • In a medium mixing bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
  • In a large mixing bowl, whisk together sugar, warm coconut oil, eggs, bananas, and vanilla extract until combined. Add the sourdough discard and whisk again until no white streaks remain.
  • Fold the dry ingredients into the wet ingredients until no dry flour patches remain. Fold in chopped walnuts, leaving some for topping.
  • Set batter aside to rest at room temperature for 15 minutes.
  • Scoop an overfilled large cookie scoop (about ¼ C) of batter into the muffin liners, distributing leftover batter evenly.
  • Reduce the oven temperature to 375F (190C) and bake muffins for 25-30 minutes, testing with a toothpick.
  • Transfer muffins to a cooling rack and cool completely.

Storage

  • To Freeze: Allow muffins to cool completely, freeze individually on a parchment-lined sheet pan, then transfer to a lidded container.
  • To Rewarm: Rewarm muffins in a 350F oven for 10-15 minutes.

Notes

Dark brown sugar provides a lift and richer flavor compared to light brown sugar. This recipe is adapted from Brown Sugar Banana Bread.

Nutrition

Serving: 1MuffinCalories: 313kcalCarbohydrates: 33gProtein: 5gFat: 20gSaturated Fat: 11gTrans Fat: 1gCholesterol: 27mgSodium: 203mgPotassium: 182mgFiber: 3gSugar: 17gVitamin A: 57IUVitamin C: 2mgCalcium: 41mgIron: 1mg
Keyword Dairy Free Muffins, Fluffy Muffins, Healthy Muffins, Sourdough Banana Muffins, Sourdough Discard Muffins, Vegetarian Muffins
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