Sourdough Banana Bread Muffins
Sourdough Bananabread muffins are a delightful and tasty treat that combines the flavors ofbanana bread and sourdough with theconvenience of individual-sized muffins. They are easy to make and perfect forbreakfast, brunch, or as a snack.
Servings: 12 pieces
Calories: 245kcal
Equipment
- whisk
Ingredients
- 1 ½ cup 180g all-purpose flour
- ½ cup 100g sourdough starter /discard
- 1 teaspoon 3g baking powder
- 1 teaspoon 5g baking soda
- ¼ teaspoon 2g salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 5 tablespoon 75g unsalted butter, softened.
- ¾ cup 150g Brown sugar
- 1 large egg
- 1 cup 93g Walnuts ( toasted and crushed)
- 1 cup ripe bananas mashed (about 2-3 bananas)
- ¼ cup milk
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ginger. Set it aside.
- In a large bowl, add egg, melted butter, milk , sourdough starter, vanilla extract and mix well then add brown sugar mix until it is light and fluffy.
- Gradually add the dry ingredients to dry ingredients and then fold in mashed banana, mixing just until combined . Be careful not to overmix the batter.
- Then add toasted walnuts and combine once again.
- Spoon the batter into the prepared muffin tin, filling each cup with about two-thirds full.
- Bake in the preheated oven for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
These sourdough banana bread muffins have a unique flavor profile due to the sourdough starter. Enjoy them as a delicious and tangy treat!
Enjoy your homemade banana bread muffins! You can store them in an airtight container at room temperature for a few days or freeze them for longer storage.
Enjoy your homemade banana bread muffins! You can store them in an airtight container at room temperature for a few days or freeze them for longer storage.
Nutrition
Calories: 245kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 187mg | Potassium: 138mg | Fiber: 2g | Sugar: 15g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Mention @nidhinikhil or tag #zestysouthindiankitchenrecipes!