Sourdough Banana Bread Muffins

Brown bananas seem to take up space on my kitchen counter and frequently get turned into banana bread. My daughter squeals with delight when she notices the fruit has developed spots and lets me know that it won’t be long until we can make a loaf. I’ve shared a few recipes that utilize sourdough discard and this recipe is no different. The light tangy flavor is just the update this classic recipe needed.

I pulled “Jean” out of the fridge to make more sourdough bread a few weeks back so my fridge is full of discard jars. This recipe makes fine use of it and is easily customized based on your tastes. I made a trio of flavors (walnut, chocolate chip and plain) to serve everyone in my family. If you don’t have sourdough starter in your kitchen you can still make this recipe, just omit this ingredient.

Sourdough Banana Bread Muffins: (adapted slightly from Little Spoon Farm)

• 8 tablespoons butter (melted)

• 1 cup brown sugar 

• 2 large eggs

• 2 ripe bananas (mashed)

• 3 tablespoons sour cream

• 1 teaspoon vanilla extract

• 1/2 cup  sourdough discard 

• 2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• Turbinado sugar, for topping muffins

• Handful of chopped walnuts and/or mini chocolate chips for topping

Directions:

1. Preheat oven to 350 degrees F and line a 12 count muffin tin with paper liners.

2. Mix the flour, salt, baking powder and baking soda together in a bowl with a whisk and put aside.

3. In a separate bowl, use a fork to mash the bananas.

4. Melt the butter in a mixing bowl and add the brown sugar. Use a spatula to combine the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard (if using) and vanilla extract and stir until combined.

5. Add the wet ingredients to the dry ingredients and stir with the spatula until just combined. (Don’t over mix!)

6. Using an ice cream scoop, place the batter into the muffin tin and sprinkle on top with turbinado sugar. If using, sprinkle chopped walnuts and chocolate chips onto the batter too.  Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. (Start checking at 15 minutes because nothing is worse than a dry muffin.)

7.  Let the muffins cool in pan for five minutes then transfer to cooling rack.

Enjoy the muffins right away with a pat of butter or store in a sealable plastic bag for up to three days. You may also freeze these muffins for a rainy day. Speaking of…we are in the middle of a heat wave and desperately need water for the lawn and garden. How are you keeping cool this time of year?

Thanks for reading! Be well. xo