Description
These delicious sourdough banana muffins are fluffy and packed with flavor, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup sourdough starter (active and at room temperature)
- 2 ripe bananas (mashed)
- 1/3 cup vegetable oil (or melted butter)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar (optional)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract (pure)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin with liners or a light spray of cooking oil for easy release.
- In a large bowl, combine 1 cup of active sourdough starter with 2 mashed ripe bananas, stirring until the mixture is smooth and creamy.
- Pour in 1/3 cup of vegetable oil, 1/2 cup of packed brown sugar, 1 large room temperature egg, and 1 teaspoon of vanilla extract. Mix well to combine.
- In a separate bowl, whisk together 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 1/2 cups of all-purpose flour until well blended.
- Gently fold the dry ingredients into the wet ingredients, mixing just until combined to keep the muffins fluffy.
- Spoon the batter into the muffin cups, filling each about 3/4 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean and the tops are golden brown.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These muffins can be stored in an airtight container for up to 3 days.
- Add chocolate chips or nuts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 12g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg