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Best Sourdough Banana Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Sourdough Banana Muffins combine the tangy depth of sourdough discard with the natural sweetness of ripe bananas, creating moist and flavorful muffins with a perfect domed top. Made with a blend of all-purpose and oat flours, ground flaxseed, and hints of cinnamon, these muffins are a wholesome treat perfect for breakfast or a snack.

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup oat flour
  • 2 tbsp ground flaxseed
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp fine sea salt
  • ½ tsp ground cinnamon

Wet Ingredients

  • ½ cup active sourdough discard (100% hydration)
  • 2 large very ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • ¼ cup pure maple syrup
  • ¼ cup vegetable oil
  • ¼ cup plain Greek yogurt
  • 1 tsp vanilla bean paste
  • 1 tsp apple cider vinegar

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F. Place the muffin tin in the warming oven for about five minutes to help the muffins rise properly and develop perfect domed tops.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, oat flour, ground flaxseed, baking soda, baking powder, fine sea salt, and ground cinnamon. Whisk well to achieve a uniform mixture and prevent lumps.
  3. Prepare Wet Mixture: In another bowl, mash the ripe bananas until small lumps remain. Add the eggs, pure maple syrup, vegetable oil, Greek yogurt, vanilla bean paste, and apple cider vinegar, whisking until fully blended.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry mixture. Gently fold with a spatula until there are no visible flour streaks, ensuring a light muffin crumb without overmixing.
  5. Add Sourdough Discard: Fold the active sourdough discard into the batter until evenly incorporated. Small lumps are fine and help with moisture and flavor.
  6. Fill Muffin Cups: Scoop the batter into greased or lined muffin cups, filling each about three-quarters full. Smooth the tops with a spoon to prevent overflow during baking.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Rotate the pan halfway through for even browning. Muffins are done when a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack. Cool until warm to the touch to allow the crumb to set and avoid soggy bottoms.

Notes

  • Warming the muffin tin before baking helps achieve a higher rise and better muffin dome.
  • Folding the batter gently prevents overmixing which can cause dense, tough muffins.
  • Use very ripe bananas for maximum natural sweetness and moisture.
  • Greek yogurt adds tenderness and slight tang to complement the sourdough flavor.
  • These muffins freeze well – store cooled muffins in a sealed freezer bag for up to 3 months.

Find it online: https://slsrecipes.com/best-sourdough-banana-muffins-recipe/