Are banana muffins considered healthy?

Typically, while they contain fruit, many banana muffin recipes, including this one with the added sugar and butter, are higher in sugar and fat and are generally considered a treat rather than a health food.

What helps make muffins light and fluffy?

Achieving fluffy muffins depends on a few things. Using the correct amount of leavening agents like baking soda and baking powder is key. Also, ensuring your eggs and butter are at room temperature helps them emulsify properly. Critically, avoid overmixing the batter once the dry ingredients are added.

Can I mix fresh banana pieces into the batter?

While this recipe uses mashed banana, you can sometimes add fresh fruit pieces to muffin batter. Usually, if you add pieces, you might need to reduce the amount of liquid slightly, but sticking to the mashed banana here ensures the right moisture level and even banana flavor throughout.

How does the sourdough starter affect the taste?

Using sourdough starter discard adds a subtle tang and helps with the muffin's texture. The tanginess level depends on how long the starter has been unfed; older discard yields a stronger tang, while recently fed starter or active starter gives a milder flavor.

Is the crumble topping really necessary?

While optional, I really believe the oat crumble topping makes these muffins extra special. It adds wonderful texture and a perfect amount of sweetness that complements the banana muffin base beautifully. I highly recommend trying it at least once.

Easy Sourdough Banana Muffins (Sourdough Discard)

Description

These Sourdough Banana Muffins are incredibly soft and packed with delicious banana flavor, topped with a sweet, crunchy oat crumble that’s absolutely irresistible! They are a perfect way to use ripe bananas and sourdough discard.

Ingredients

For the Muffins

½ cup (110 grams) melted unsalted butter
1 cup (220 grams) dark brown sugar
3 ripe bananas (about 350 grams), mashed
2 large eggs
½ cup (120 grams) sourdough starter discard (unfed or fed)
1 teaspoon (5 ml) vanilla extract

For the Dry Ingredients

2 cups (250 grams) all-purpose flour
1 teaspoon (5 grams) baking soda
2 teaspoons (10 grams) baking powder
1 teaspoon (5 grams) salt

For the Oat Crumble Topping (Optional)

½ cup (110 grams) brown sugar
½ cup (50 grams) rolled oats
2 tablespoons (15 grams) all-purpose flour
4 tablespoons (60 grams) softened unsalted butter
1 teaspoon (2 grams) ground cinnamon

Instructions

Prepare for Baking

Set your oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).
Melt the butter using a microwave safe bowl, a small saucepan, or a small cast iron pan.
Lightly grease the cups of a muffin tin or place paper liners inside.

Make the Batter

Combine the melted butter and the brown sugar in a stand mixer bowl with the paddle attachment attached or in a large mixing bowl. Beat these two ingredients together for about five minutes.
Stop the mixer or stirring. Add the eggs, vanilla, mashed bananas, and the sourdough starter discard to the bowl.
In a separate medium bowl, stir the dry ingredients together very well. This includes the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredient mixture to the wet ingredients. Add about one third of the dry mix at a time. Mix only until the ingredients are just combined. Be careful not to over-mix the batter.

Assemble and Bake

Fill each muffin cup with an equal amount of batter. An ice cream scoop works well for portioning the batter evenly.
If using the crumble topping, sprinkle it generously over the top of each muffin before baking.
Place the muffin tin in the preheated oven. Bake for 20 to 25 minutes. To test for doneness, insert a toothpick or a cake tester into the center of a muffin. It should come out clean when they are ready.
Let the muffins cool completely in the tin before removing them. Enjoy your delicious muffins.

Notes

If you plan to long ferment this batter, add an extra 1/2 cup (120 grams) of sourdough starter discard. The additional starter provides enough moisture for the longer fermentation time. Specific instructions for long fermentation can often be found alongside the original recipe post.
The type of sourdough starter discard you use affects the flavor. For a more pronounced tangy taste, use discard that has not been fed recently. For a milder, less tangy flavor, use an active starter that has been recently fed.
The crumble topping is optional, but it really enhances the flavor and texture of the muffins. It adds a lovely sweetness and crunch.
These muffins are truly wonderful served warm. In my opinion, they taste best right after cooling slightly from the oven.

Nutrition

Serving Size: 1 muffin
Calories: 232kcal
Sugar: 20g
Sodium: 311mg
Fat: 9g
Saturated Fat: 5g
Trans Fat: 0.3g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 41mg