Sourdough Banana Nut Muffins Recipe

Sourdough Banana Nut Muffins Recipe

from littlespoonfarm.com
35 min
12 servings

A sourdough banana nut muffin recipe, chock full of nuts, ripe bananas and of course, sourdough discard! You'll love how tender and moist these muffins are with the addition of a little sour cream. Perfect to make ahead and freeze for busy mornings!

Ingredients

  • 8 tablespoons unsalted butter (melted)
  • 1 cup dark brown sugar (see notes)
  • 2 large eggs
  • 3 very ripe bananas (about 1 cup, mashed)
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup sourdough starter discard
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 cup walnuts (chopped)

Directions

  1. 1

    Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.

  2. 2

    Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.

  3. 3

    Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.

  4. 4

    Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in 2/3 cup of the chopped walnuts.

  5. 5

    Divide the batter into the muffin tin and sprinkle the remaining 1/3 cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.