Sourdough Banana Muffins
Sourdough Banana Muffins are a delightful treat and a perfect way to use up your extra starter! With their perfect balance of tangy sourdough and sweet bananas with just a hint of cinnamon spice, these muffins are sure to become a staple in your kitchen! Gather your ingredients, preheat your oven, and get to baking these delicious muffins!
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Servings: 18 muffins
Calories: 176kcal
Ingredients
- 3 bananas ripe
- ½ c vegetable oil
- ¾ c brown sugar
- 2 eggs room temperature
- ¾ c sourdough discard
- 2 teaspoon vanilla extract
- 2 c all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 350℉. Line a muffin tin with cupcake liners and lightly grease them with nonstick spray.
- In a medium sized bowl, mash the bananas completely until no lumps remain.3 bananas
- Add in the vegetable oil, brown sugar, eggs, sourdough discard, and vanilla extract. Whisk all of the ingredients together until they are well combined.½ c vegetable oil, ¾ c brown sugar, 2 eggs, ¾ c sourdough discard, 2 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk again until just combined.2 c all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt
- Fill the muffin tin cups about ¾ full and place in the oven to bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before transferring to a cooling rack.
Nutrition
Serving: 1muffin | Calories: 176kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 183mg | Potassium: 107mg | Fiber: 1g | Sugar: 11g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
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