Sourdough Banana Muffins
Perfect in their simplicity, these easy to make banana sourdough muffins will be a family favorite. Want to mix things up? Why not try one of the 20 flavor additions suggested.
Equipment
- Mixing Bowl
- Digital Scales
- 6 hole muffin tin (large 6 hole muffin tin or 12 hole tin for smaller muffins)
Ingredients
- 200 g Sourdough Starter Discard or Active Starter
- 200 g All Purpose Flour
- 350 g Banana mashed (4 medium bananas)
- 100 g Brown Sugar
- 50 g White Sugar
- 2 Eggs
- 6 g Baking Powder (1 tsp)
- 5 g Baking Soda (1 tsp)
- 60 g Vegetable Oil Light flavor
- 5 g Vanilla Extract
- 2 g Salt (just a pinch)
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 30 g Raw Sugar (for sprinkling on the top before baking)
Instructions
- Preheat oven to 180C/350F and grease a 6hole muffin tin with butter.
- Mash bananas in a bowl. You want it to be fairly squishy - but a few chunks is fine.
- Mix the sourdough starter, 2 eggs, vanilla extract and oil in a bowl. Whisk together until well combined. It's ok if the oil sits on the top, it will combine once it is poured into the dry ingredients.
- Stir the mashed banana through the liquid ingredients.
- In a separate bowl mix together all purpose flour, salt, cinnamon, nutmeg, baking powder, baking soda and sugars.
- Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
- Spoon mixture into greased muffin tin. This recipe will fill a 6 hole muffin (each hole around ¾ full). Sprinkle each muffin with a little raw sugar (this is optional).
- Bake at 180C/350F for approximately 25 to 30 minutes or until muffins are golden brown. Remember your oven might run hotter or cooler than mine, so use your discretion.
Notes
Ingredient Notes:
- All Purpose Flour - you can substitute whole wheat flour if you prefer. This will give the muffins a nuttier, more wholesome taste. I recommend adding a splash of water to the mixture if using whole wheat flour as it will absorb more liquid.
- Vegetable Oil - I have used sunflower oil in this recipe but you can use any light flavored vegetable oil you like. Oil gives baked goods a moist final texture. Cakes and muffins made with oil are generally taller, loftier and have a moister crumb than baked goods without oil. A light flavored oil is best - like a light vegetable oil, rice bran oil or even canola oil. You can substitute melted butter, however it will change the texture of the muffins slightly. The oil makes them much more moist, so if you do want to use butter, it's better to use a combination of butter and oil.
- Sugars - I have used 150g of sugar in total for these muffins. You can reduce this to 100g if you'd prefer or even use some coconut sugar or rapadura in place of the brown sugar.
- Banana - I have weighed the bananas with their skins off. I have used 4 medium bananas in this recipe weighing approximately 350g.
Nutrition
Calories: 162kcal Carbohydrates: 35g Protein: 3g Fat: 1g Saturated Fat: 0.3g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.3g Trans Fat: 0.003g Cholesterol: 27mg Sodium: 245mg Potassium: 145mg Fiber: 1g Sugar: 16g Vitamin A: 59IU Vitamin C: 3mg Calcium: 46mg Iron: 1mg
Tried this recipe?Share your creation with us @ThePantryMama or tag #thepantrymama!