Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Sourdough Banana Bread Muffins
Soft banana bread inspired sourdough muffins are tender and delicious. They are a great way to turn a little sourdough discard into a delicious breakfast.
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Servings:
18
Muffins
Author:
Carlee
Ingredients
1
cup
granulated sugar
1
large egg
4
overripe bananas
mashed
1
cup
sourdough discard
or unfed starter fresh from the fridge
1
cup
all purpose flour
1
cup
white whole wheat flour
or more all purpose flour
1
teaspoon
salt
1
teaspoon
ground cinnamon
1
teaspoon
baking powder
½
teaspoon
baking soda
½
cup
coconut oil
melted
1
teaspoon
vanilla extract
Instructions
Preheat oven to 400°F and grease muffin tins.
In a large mixing bowl, stir together sugar, egg, bananas and sourdough starter.
In a separate bowl, mix together dry ingredients.
Add dry ingredients to wet ingredients, stirring until just mixed.
Stir in coconut oil and vanilla.
Scoop into prepared muffin tins.
Bake 12-18 minutes, or until a toothpick tests clean.
Remove from muffin tins and cool on a wire rack.
Nutrition
Serving:
1
Muffin
|
Calories:
180
kcal
|
Carbohydrates:
29
g
|
Protein:
3
g
|
Fat:
7
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
210
mg
|
Fiber:
2
g
|
Sugar:
15
g
Tried this recipe?
Please consider rating it and saving on Pinterest for later!