Fresh-Milled Sourdough Discard Banana Muffins
Soft and fluffy banana muffins! The perfect recipe to use up overripe bananas and your discard! Simple and delicious!
Equipment
- Muffin tin You can use 2, 12-cup tins if you want your muffins more spaced out
- muffin liners Or you can spray or butter the pan, but I find muffin liners are much easier to remove the muffins from the pan.
- A stand mixer or a hand mixer Optional* You can mix by hand as well
Ingredients
Banana Muffin Batter
- 2 cups Fresh-Milled Flour I used ½ hard white and ½ soft white wheat
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ½ cup softened butter You can use salted or unsalted
- 1 cup Brown sugar
- 2 Large eggs
- 2-3 over-ripe bananas
- ⅓ cup Plain Greek yogurt or sour cream
- ½ cup Sourdough discard
- 1 tsp. vanilla extract
Walnut Crumble topping
- ¼ cup chopped walnuts
- ¼ cup Brown sugar
- 2 TBSP. fresh-milled flour
- 2 TBSP. melted butter
- ¼ tsp. ground cinnamon
Instructions
- First, preheat your oven to 425℉
- Mill the flour.
- Time to make the crumble! In a bowl, combine chopped walnuts, brown sugar, flour, melted butter, and cinnamon. place in the fridge for about 10 mins.¼ cup chopped walnuts , ¼ cup Brown sugar, 2 TBSP. fresh-milled flour, 2 TBSP. melted butter , ¼ tsp. ground cinnamon
- In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon.2 cups Fresh-Milled Flour , 1 tsp. baking soda, ¼ tsp. salt, ½ tsp. ground cinnamon
- Next, in a large separate bowl, Use your stand mixer or hand mixer to beat the brown sugar and butter together until it's nice and creamy.1 cup Brown sugar , ½ cup softened butter
- Add the eggs one at a time, making sure they are fully incorporated. Beat in your over-ripe bananas, yogurt, discard, and vanilla until combined.2 Large eggs , 2-3 over-ripe bananas , ⅓ cup Plain Greek yogurt , ½ cup Sourdough discard, 1 tsp. vanilla extract
- Add your dry ingredients to the wet ingredients and mix on low until just combined. Do not overmix.
- Allow batter to sit about 10 mins. This helps the fresh-milled flour soak up the liquid.
- Place muffin liners in your 12-cup muffin tin, then use a ¼-cup scoop of batter in each.
- Take the crumble out of the fridge and top each muffin with the crumb topping.
- Place muffins in the oven at 425℉ for 5 minutes. Then reduce heat to 350℉ and bake for 15-20 minutes or until a toothpick is inserted and it comes out clean.
- Allow muffins to cool, then enjoy!
You can use 2 muffin tins to space out your batter. This allows your muffins to expand more and creates a higher dome.
Notes
- Muffins can stay fresh up to 3 days in a tight sealed container on the counter.
- You can place muffins in a freezer-safe bag or container, and you can store them up to 3 months.
- For frozen muffins, you can thaw them fully on the counter until room temperature and enjoy!
- You can mix things up! Feel free to add chocolate chips, raisins, or pecans! Whatever sounds good to you! try it!