Sourdough Banana Nut Muffins

by Sage Fowler on May 15th 2025 Recipe Source

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)
Instructions:

  1. INSTRUCTIONS

     
    • 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.

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