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Sourdough Banana Muffins

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Level: Easy

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Description

Use up your excess sourdough discard/starter in these yummy banana muffins!

From Erica Kastner of Buttered Side Up.

Ingredients

  • 1-½ cup Organic All Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Unrefined Sea Salt
  • ¾ teaspoons Ground Cinnamon
  • ½ cups Salted Butter, Softened
  • ¼ cups Cane Sugar
  • 3  Medium Very Ripe Bananas
  • 2 whole Large Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Active Sourdough Starter Or Discard
  • 1 cup Dark Chocolate Chips

Preparation

Preheat oven to 350°F. Grease a 12-cup muffin tin.

In a small bowl, whisk flour, baking soda, salt, and cinnamon.

In a large bowl, using a hand mixer, cream the butter and sugar until light colored and fluffy. Add bananas and beat until they’re well “mashed.” Add eggs and vanilla and beat until well combined.

Add sourdough starter and beat on low just until combined. Then add the flour mixture and beat again on low just until combined. Gently fold in chocolate chips.

Divide batter evenly between the muffin tins. If muffin cups are on the small side, you may need to bake excess batter in a ramekin.

Bake in preheated oven for 25–30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool in the muffin tin on a wire cooling rack for 10 minutes. Run a knife around the edges of the muffins to loosen. Invert onto the cooling rack.

Serve with good quality butter. Store any leftovers in an airtight container.

Recipe adapted from my Sourdough Banana Bread recipe, which was adapted from a recipe from Pinch My Salt.

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