Sourdough Banana Muffins
If you’ve got overripe bananas with brown spots on the counter and a scoop of sourdough discard staring at you from the fridge, these Sourdough Banana Muffins are exactly what you need. Soft, fluffy and full of deep banana flavour, they’re the kind of bake that feels both thrifty and indulgent. These Sourdough Banana Bread Muffins are a brilliant way to turn leftovers into something genuinely special.
Equipment
- Muffin Liners
Ingredients
- 200 g plain flour all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon bicarbonate of soda a.k.a. baking soda
- 1½ teaspoon baking powder
- 240 g ripe bananas peeled weight
- 100 g sourdough discard 100% hydration
- 2 eggs large
- 50 g caster sugar or granulated sugar
- 100 g light brown sugar
- 60 g milk
- 100 g vegetable oil
- 100 g chocolate chips chopped up bar of chocolate
Instructions
- Preheat the oven to 180°C (350°F). Grease or line your 12-hole muffin tin.
- In a medium bowl, combine flour, cinnamon, nutmeg, salt, baking soda and baking powder. Set aside.
- In a large mixing bowl, mash the bananas well into a paste using the back of a fork. Add the sourdough discard, eggs, both types of sugar, oil and milk and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix gently to combine. A few white streaks of flour are ok at this stage.
- Finally, stir in the chocolate.
- Divide the mixture into the muffin tin holes, you may sprinkle some sugar on top for brown tops.
- Bake in the centre of the oven for 22-25 minutes until a skewer inserted into the centre comes out clean.
Nutrition
Calories: 262kcalCarbohydrates: 37gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 188mgPotassium: 144mgFiber: 1gSugar: 20gVitamin A: 63IUVitamin C: 2mgCalcium: 57mgIron: 1mg
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