Sourdough Banana Bread Muffins
I recently created a recipe for sourdough banana bread and wanted to tweak that recipe just a bit to make sourdough banana bread muffins. I love making muffins as we can just easily grab a muffin when we are in a hurry and take it on the road with us. For this particular muffin I used all brown sugar instead of white sugar and it did give these muffins a rich nutty flavor to them. I tend to not use white sugar in my bakes and will lean towards brown or coconut sugar. I sprinkled the muffins with walnuts and the flavor combination of walnuts and bananas is delicious. Of course, pecans would also be great on top of these muffins as well.
Ingredients
1 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour (sifted)
1/2 tsp soda
1/4 cup fed sourdough starter
1/2 cup walnuts (optional)
1/4 cup of Crisco (the kind in the can)
1/4 tsp salt
1/4 cup buttermilk (or oat)
1/2 cup mashed bananas (2 medium)
1 tablespoon maple syrup
Instructions
Add sugar and Crisco and blend until smooth.
Next add the egg, maple syrup and vanilla and mix well.
Sift the flour, soda and salt together in the mixture and mix.
Add the sourdough starter and mashed bananas.
Mix all ingredients well but do not over mix.
Distribute evenly into 12 muffin tins. Use liners or spray the tin with non-stick cooking spray.
Sprinkle the top of the muffins with walnuts (optional).
Bake at 350 degrees for 15 minutes or until toothpick comes out clean.
Enjoy!
Sourdough Banana Bread Muffins
Ingredients
- 1 cup brown sugar
- 1 egg
- 1 tsp vanilla
- 3/4 cup flour
- 1/2 tsp soda
- 1/2 cup mashed bananas
- 2 tablespoons maple syrup
- 1/2 tsp salt
- 1/4 cup fed sourdough starter
- 1/4 cup Crisco (in can)
- 1/4 cup buttermilk or oat milk
Instructions
- Mix together the brown sugar, vanilla, maple syrup and egg.
- In separate bowl sift together all of the dry ingredients.
- Add dry ingredients to wet ingredient and mix well.
- Add buttermilk to the mixture and combine.
- Add bananas and sourdough starter to mixture and mix until combined.
- Pour evenly into 12 muffin tins.
- Top with walnuts (optional)
- Bake 350 degrees for 15 minutes or until toothpick comes out clean.
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