Banana sourdough muffins
These sweet, fluffy banana sourdough muffins are perfect for breakfast! This recipe is a great way to use sourdough discard along with ripe bananas, creating a tasty treat to start your day.
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Equipment
- 1 muffin tin
- 1 large bowl
- 12 muffin liners
Ingredients
For the banana sourdough muffins
- 1/2 cup sourdough discard
- 1 stick unsalted butter melted
- 1 egg
- 1/2 cup brown sugar
- 1 cup mashed banana
- 1 teaspoon vanilla extract
- 2 cups all-pupose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
For the streusel topping
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup rolled oats
- 1/4 cupped walnuts
- 1 teaspoon cinnamon
- 3 tablespoons unsalted butter
Instructions
- Preheat your oven to 350 F (175 C).
- Add the dry ingredients for your muffins to a large mixing bowl and mix until combined.
- Once combined, add the rest of the muffin ingredients and whisk them in until everything is incorporated. Don't worry if there are a few dry bits left, you don't want to overwork your batter.
- In another bowl, rub the ingredients for the streusel topping together with cold fingers.
- Divide the muffin batter over your muffin liners, and sprinkle some streusel topping over every banana sourdough muffin.
- Place your muffin tin in the canter of the oven and bake them for 25-30 minutes.
- Check if they are done and let them cool on a cooling rack before taking them out of the tin.
Servings: 12 muffins
