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.
Servings: 18 Muffins
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 1 cup granulated sugar, 1 large egg, 4 overripe bananas and 1 cup sourdough discard.
- In a separate bowl, mix together 1 cup all purpose flour, 1 cup white whole wheat flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Add dry ingredients to wet ingredients, stirring until just mixed.
- Stir in ½ cup coconut oil and 1 teaspoon vanilla extract.
- 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.
Notes
- You can use melted butter or your favorite neutral oil in place of the melted coconut oil.
- You can also use more all-purpose flour in place of the whole wheat flour if you prefer.
- Store muffins in an airtight container at room temperature for 3-4 days. Freeze for longer storage.
Nutrition
Serving: 1Muffin | Calories: 181kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 9mg | Sodium: 187mg | Potassium: 113mg | Fiber: 2g | Sugar: 14g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg
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