Sourdough Banana Bread Muffin
Delightful muffins that blend rich banana flavor with tangy sourdough for a moist and crumbly texture, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup sourdough starter (active) Ensure the starter is active for best results.
- 1 cup mashed bananas (about 2–3 ripe bananas) Use well-ripened bananas for maximum sweetness.
- 1/2 cup sugar
- 1/4 cup melted butter (or vegetable oil for a dairy-free option) Substitute with a neutral oil if dairy-free.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon (optional) Optional, can enhance flavor.
Optional Add-ins
- 1/2 cup walnuts or chocolate chips (optional) Add as desired for extra flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, combine the sourdough starter, mashed bananas, melted butter, sugar, and vanilla extract. Stir until well mixed.
- In another bowl, whisk together baking soda, salt, flour, and cinnamon (if using).
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay.
- If you’re opting for nuts or chocolate chips, gently stir them into the batter.
- Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20–25 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Notes
Store your Sourdough Banana Bread Muffins in an airtight container at room temperature for up to three days or freeze for up to three months. For the best experience, reheat them in the microwave or toaster oven before serving.