Description
Sourdough banana muffins perfectly meld the tang from sourdough discard with the sweetness of ripe bananas, creating a delightful treat that is both fluffy and packed with flavor.
Ingredients
Scale
- ½ cup active sourdough discard (100% hydration)
- 1 cup all-purpose flour
- ½ cup oat flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp fine sea salt
- ½ tsp ground cinnamon
- 2 large very ripe bananas, mashed (about 1 cup)
- 2 large eggs, room temperature
- ¼ cup pure maple syrup
- ¼ cup vegetable oil
- ¼ cup plain Greek yogurt
- 1 tsp vanilla bean paste
- 1 tsp apple cider vinegar
Instructions
- Preheat your oven to 375°F. Place the muffin tin in the warming oven for about five minutes. This simple step helps boost the rise of the muffins, contributing to the perfect domed tops.
- In a large bowl, combine the all-purpose flour, oat flour, ground flaxseed, baking soda, baking powder, fine sea salt, and ground cinnamon. Whisk thoroughly until the mixture appears uniform, preventing any lumps that could lead to uneven baking.
- In a separate bowl, mash the ripe bananas until only small lumps remain. Next, whisk in the eggs, pure maple syrup, vegetable oil, Greek yogurt, vanilla bean paste, and apple cider vinegar until everything is well blended. This mixture provides a foundational moisture and flavor for the muffins.
- Pour the wet ingredients into the bowl with the dry mixture. Using a spatula, fold gently until there are no visible streaks of flour. This method of mixing ensures the muffins maintain a light crumb free of unsightly tunnels formed by overmixing.
- Add the active sourdough discard to the batter and fold it in until the streaks of discard disappear. A few visible lumps are completely fine; the goal is to incorporate the sourdough evenly for enhanced moisture and flavor.
- Scoop the muffin batter into the lined or greased muffin cups, filling each about three-quarters full. Use a spoon to smooth the tops. This method helps each muffin rise without spilling over the edges.
- Place the muffin tin in the preheated oven and bake for 20 to 22 minutes. Rotate the pan halfway through baking to ensure even browning. The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them sit until they feel warm to the touch, as this will help the crumb set properly and prevent a soggy bottom.
Notes
- For the best results, use bubbly, recently stirred active sourdough discard to maintain an optimal balance of tang and freshness.
- Choose unbleached all-purpose flour for consistent texture and flavor. Whisking it beforehand helps break up any lumps.
- For oat flour, finely milled oats work best; alternatively, you can grind rolled oats in a food processor.
- Fresh ground flaxseed maximizes nutritional benefits and enhances binding; if unavailable, chia seeds may be a suitable substitute.
- Ensure your baking soda is fresh; it should fizz when mixed with water, which is crucial for optimal lift.
- Select high-quality maple syrup for balanced sweetness; you may substitute it with honey, but flavors will vary.
- Using full-fat Greek yogurt significantly contributes to the tenderness of the muffins while slowing the staling process. Sour cream may also work as a substitute.
- Consider stirring in chocolate chips or nuts into the batter in Step 5 for added texture, if dietary constraints allow.
- Store these muffins in an airtight container at room temperature for up to 4 days or freeze them in a zip-top bag for up to 1 month, thawing at room temperature as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg