Description
These sourdough discard banana muffins are moist, tender, and lightly sweet with warm cinnamon spice and a subtle tang from sourdough discard. Topped with crunchy turbinado sugar, they’re perfect for breakfast, brunch, or snacking.
Ingredients
- 1/2 cup (113 grams) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 200 grams (about 3/4 cup) sourdough discard, unfed, room temperature
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 tablespoon turbinado sugar, for topping
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until combined.
- Mix in the sourdough discard and mashed bananas until incorporated.
- Gently fold in the dry ingredients until just combined; do not overmix.
- Divide batter evenly among muffin cups, filling about 2/3 full. Sprinkle tops with turbinado sugar.
- Bake for 30–35 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use overripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep muffins tender.
- Fold in 1/2 cup chocolate chips or 1/4 cup chopped nuts if desired.
- Store at room temperature for up to 3 days in an airtight container.
- Freeze cooled muffins for up to 3 months and thaw at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
