Sourdough Banana Muffins Recipes

SOURDOUGH BANANA MUFFINS

Sourdough Banana Muffins image

I love recipes that help you to cut down on food waste. These sourdough banana muffins do that in two ways.

Time 40m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 1/2 c. Organic All Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Unrefined Sea Salt
3/4 tsp. Ground Cinnamon
1/2 c. Salted Butter, Softened
1/4 c. Cane Sugar
3 Medium Very Ripe Bananas
2 whole Large Eggs
1 tsp. Pure Vanilla Extract
1 c. Active Sourdough Starter Or Discard
1 c. Dark Chocolate Chips

Steps:

Preheat oven to 350°F. Grease a 12-cup muffin tin.In a small bowl, whisk flour, baking soda, salt, and cinnamon.In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they're well "mashed." Add eggs and vanilla and beat until well combined.Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.Bake in preheated oven for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.Serve with good quality butter. Store any leftovers in an airtight container.Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.

SARAH'S BANANA BREAD MUFFINS

Sarah's Banana Bread Muffins image

This is a recipe for people who like banana bread and muffins. These are great breakfast muffins! You may substitute coconut for some or all of the walnuts if you wish.

Provided by Sarah

Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup white sugar
½ cup vegetable oil
1 egg
3 ripe bananas, mashed
¼ cup chopped walnuts
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place muffin cups in muffin tin, or grease with a little butter.
Mix sugar, oil, and egg until creamy and light yellow in a bowl. Add bananas and walnuts. Add flour, baking soda, and salt. Stir until completely smooth. Spoon the batter into the muffin tin.
Bake for 30 to 40 minutes, until toothpick poked in center muffin comes out clean.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 11.5 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 1.5 g, Sodium 208.4 mg, Sugar 20.4 g

SOURDOUGH BLUEBERRY MUFFINS

Sourdough Blueberry Muffins image

Slightly dense and bursting with blueberries. I've used unfed sourdough starter discard in this recipe but active sourdough can also be used. Muffins made with active sourdough will be slightly fluffier.

Provided by Bren

Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes

Time 45m

Yield 10

Number Of Ingredients 15

Ingredients

1 cup fresh blueberries
2 teaspoons all-purpose flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup sourdough starter, at room temperature
¼ cup white sugar
1 egg
¼ cup unsalted butter, melted and cooled
1 teaspoon vanilla extract
½ cup white sugar
⅓ cup all-purpose flour
¼ cup unsalted butter
1 ½ teaspoons ground cinnamon

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line 10 muffin cups with paper liners.
Combine blueberries and 2 teaspoons flour and toss to coat.
Combine 1 cup flour, baking soda, cinnamon, and salt in a bowl. Whisk sourdough starter, sugar, egg, melted butter, and vanilla extract together in a second bowl. Whisk briskly until no streaks appear. Mix flour mixture with sourdough mixture, and stir well. The batter will be quite thick. Fold blueberries into the batter.
Spoon batter evenly into the prepared muffin cups.
Combine sugar, flour, butter, and cinnamon for the topping in a bowl and mix with a fork until crumbly. Sprinkle topping over the muffins.
Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 20 to 22 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 255.7 calories, Carbohydrate 37.7 g, Cholesterol 43.1 mg, Fat 10.1 g, Fiber 1.6 g, Protein 4.3 g, SaturatedFat 6 g, Sodium 198.6 mg, Sugar 17.1 g

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