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Sourdough banana muffins on a counter.

Sourdough Banana Muffins

Tressa Jamil
Save your starter and make sourdough banana muffins! They are easy to make and perfect for a grab-and-go meal on a busy morning.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 15 Muffins
Calories 254 kcal
Equipment
Ingredients
  
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 3 ripe bananas
  • 8 tablespoons unsalted butter, melted
  • 1 cup brown sugar
  • 2 large eggs
  • ⅓ cup Greek yogurt, full fat
  • 1 teaspoon vanilla extract
  • ½ cup sourdough starter discard
Optional - For the Streusel Topping:
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons salted butter, melted
Instructions
 
  • Preheat the oven to 350°F (176°C) and line a muffin tin with liners. Whisk flour, baking powder, baking soda, and salt in a large bowl. Set it aside.
  • Use a fork to mash the bananas until they are smooth. Stir the melted butter and sugar into a mixing bowl until the sugar dissolves. Add the eggs, yogurt, vanilla extract, and mashed banana to the bowl and mix to incorporate.
  • Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until just combined, careful not to over-mix.
  • Use an ice cream scoop to divide the muffin batter evenly into the muffin tin.
  • Optional: If making a streusel topping, add the flour, brown sugar, ground cinnamon, and butter to a small bowl and fluff the mixture with a fork. Sprinkle the topping over the muffins.
  • Bake for 20-25 minutes or until a toothpick inserted into the center pulls clean. Remove the muffins from the oven and transfer them to a wire rack to cool.
Notes
Expert Tips:
  • Remove the starter in the refrigerator and let it come to room temperature before using it.
  • Spoon and level the flour into measuring cups for baking accuracy.
  • For optimal results, use room temperature ingredients; this especially applies to the eggs.
  • Before using baking powder and baking soda, it's important to whisk them into the flour mixture to ensure they are evenly distributed.
  • Avoid over-mixing the batter, as it can result in dense muffins.
  • If you don't have muffin liners, that's okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
  • When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
  • When finished, insert a toothpick into the center of the muffins. It should come out clean when they are done cooking.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Muffin | Calories: 254 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 0.3 g | Cholesterol: 47 mg | Sodium: 206 mg | Potassium: 148 mg | Fiber: 1 g | Sugar: 21 g | Vitamin A: 308 IU | Vitamin C: 2 mg | Calcium: 63 mg | Iron: 1 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!