I love recipes that help you to cut down on food waste. These sourdough banana muffins do that in two ways.
First, they use up brown bananas that are languishing on your counter. Second, they’re the perfect way to put your excess sourdough starter/discard to good use!
This is a quick sourdough recipe, which means that if you have a mature starter on hand, you don’t have to wait for it to ferment! You can have these muffins ready in less than an hour.
What’s a “mature starter,” you say?
I’m so glad you asked—I love chatting about all things sourdough!
A mature starter (sometimes called an active, ripe, or unfed starter) is one that’s been fed 8-12 hours previously, has risen, is bubbly, and passes the float test. Make sure to check out my Sourdough 101 post for more info on the float test.
Another thing to note: I keep my sourdough starter at 100% hydration. This means that I feed it equal weights, not volumes, of flour and water. So instead of feeding it 1/2 cup each of flour and water, I would feed it 120 grams of flour and 120 grams of water. If you use a starter that’s a different hydration percentage, the texture of your muffins will be different than mine.
Okay, now that we have that out of the way, we can get on with making these sourdough banana muffins!
Here are the ingredients you’ll need: flour, baking soda, cinnamon, salt, butter, sugar, eggs, vanilla extract, sourdough starter, and bananas.
Oh, and I almost forgot the chocolate chips! I’m a dark chocolate fanatic, but you can use milk or semisweet if you prefer!
First, whisk together the flour, baking soda, cinnamon, and salt in a small bowl.
Next, cream together the butter and sugar until light and fluffy.
Okay, this is one of my favorite parts of this recipe.
Did you know that you can “mash” bananas with a hand mixer? This saves on dirty dishes, which is a big deal for me.
Just make sure the bananas are well “mashed” before moving on to the next step!
Next, add the eggs and vanilla and beat until well combined.
Then pour in your sourdough starter and beat just until combined.
Add the dry ingredients and beat on low just until combined.
Finally, add the chocolate chips and gently fold them in.
Butter or spray a 12-cup muffin tin with oil. I like to use this avocado oil spray.
Distribute the batter evenly between the muffin tins.
This is totally optional, but you can save out a few chocolate chips and poke them on top of the batter. Definitely not necessary, but it sure looks cute!
Bake at 350°F for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool in the pan on a wire rack for 10 minutes. Then run a knife around the edges of the muffins to loosen them. You may have to do a bit of coaxing to get them out of the pan, but it’s totally worth it, my friends.
Yes, they’re messy. But they’re also scrumptious.
- This recipe makes large muffins. If your muffin tin is smaller than mine, you may need to bake the extra batter in a ramekin.
- If you opt to use muffin papers, you may end up with extra batter. Again, you could bake it in a ramekin. Save it for after supper, top with ice cream, and you’ve got dessert sorted!
- I find that 1/4 cup of sugar is plenty when you use very ripe bananas. If you prefer your muffins sweeter, feel free to increase the sugar up to 1 cup.
- If chocolate chips aren’t your thing, you could leave them out or substitute them for toasted pecans or walnuts.
- I didn’t include the time it takes for your starter to ferment in the recipe. Make sure to calculate that in if you don’t have a mature starter ready to go!
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