Ingredients
- 1 cup + 2 tablepoons all-purpose flour (161g)
- 1 teaspoon baking soda (6g)
- 1 teaspoon baking powder (5g)
- ½ teaspoon salt (4g)
- 1 teaspoon cinnamon (4g)
- ¼ teaspoon ground nutmeg (1.25g)
- 3 large bananas (about 1 ½ cups mashed) (335g)
- ¼ cup butter melted and cooled (58g)
- ⅔ cup packed brown sugar (130g)
- 1 egg beaten (62g)
- 1 teaspoon vanilla extract (4g)
- ½ cup sourdough starter active or discard (142 grams)
- Coarse baking sugar for sprinkling (optional)
- 1 cup chocolate chips or mix-ins of choice (~150g)
Instructions
- Preheat the oven to 425ºF (220ºC) and line a muffin pan with paper liners.
- Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to a large bowl and whisk to combine. Set aside.
- Add the bananas to a medium bowl and mash with a fork. Then add in the melted butter and brown sugar, whisking to combine.
- Add the egg and vanilla and whisk to combine.
- Add in the sourdough starter and whisk just until smooth and consistent.
- Add the banana and sourdough mixture to the dry ingredients, and gently fold everything together until combined. Be careful not to overmix!
- If using, add approximately 1 cup of the mix-ins of your choice and fold them into the batter.
- Scoop the batter into the lined muffin pan, filling each all the way to the top. Sprinkle each muffin with coarse baking sugar (if desired).
- Bake for 5 minutes at 425ºF (220ºC), then reduce the heat to 350ºF (177ºC). Bake for an additional 16-19 minutes, or until a toothpick comes out clean when inserted into the middle.
- Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy!
Notes
Storage: Allow the muffins to cool completely, then transfer to an airtight container. Store at room temperature for 2-3 days, or in the refrigerator for up to 5 days. To freeze, add completely cooled muffins to a freezer bag and freeze for 2-3 months. Thaw at room temperature before serving.
Alternative sweeteners: You can swap the brown sugar 1:1 for coconut sugar, honey, or maple syrup. Coconut sugar is less sweet than brown sugar, so the muffin itself will not have a lot of sweetness. Liquid sweeteners like maple syup or honey will make for a slightly more moist texture, and they won't rise as much, so keep that in mind.
With whole wheat flour: You can substitute the all purpose for whole wheat flour, but you will need to reduce the total amount by about 1-2 tablespoons.
Without butter: I actually tested these muffins without butter (accidently), and didn't even realize it until I saw the bowl of melted butter after the fact. Whoops! The good thing is, they still tasted great, although the texture is much better with butter. You could also swap melted coconut oil.
Mini muffins: This recipe makes 24 mini muffins. Do not start the oven at the initial high temperature. Instead, preheat the oven to 350ºF (220ºC) and bake them for 12-15 minutes total, or until a toothpick comes out clean when inserted into the center.
Long fermentation: Combine the flour and salt in a large bowl. Whisk until combined. Add in ½ cup of active sourdough starter and mix to combine with a dough whisk or silicone spatula. Allow it to ferment for 8-12 hours. When ready to prepare, add the mashed bananas, butter, cinnamon, nutmeg, brown sugar, egg and vanilla extract to a medium sized bowl. Whisk well to combine. Add in the baking powder and baking soda and whisk again. Pour this mixture into the fermented dough, and fold everything together. Finally, add in the mix-ins of your choice (if using) and fold them in. Scoop into muffin liners and bake as directed.
Nutrition
Serving: 1Muffin | Calories: 116kcal | Carbohydrates: 19g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Cholesterol: 26mg | Sodium: 273mg | Fiber: 1g | Sugar: 14g