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Banana Muffins (sourdough) Recipe

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This recipe for Banana Muffins (sourdough) is from The Stark Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
WET INGREDIENTS
8 tablespoons (113 g) unsalted butter (melted)
1 cup (200 g) dark brown sugar (see notes)
2 large eggs
3 (350 g) very ripe bananas (about 1 cup, mashed)
3 tablespoons (45 g) sour cream
1 teaspoon (5 g) vanilla extract
½ cup (125 g) sourdough starter discard

DRY INGREDIENTS
2 cups (240 g) all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon (5 g) fine sea salt
1 cup (125 g) walnuts (chopped)
OR 1 cup chocolate chips
Directions:
Directions:
Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.
Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.
Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in ⅔ cup of the chopped walnuts.
Divide the batter into the muffin tin and sprinkle the remaining ⅓ cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
Serving: 1muffin | Calories: 314kcal

 

 

 

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