Soft Banana Sourdough Muffins
If you're looking for a delightful way to use up ripe bananas and your sourdough starter, these Soft Banana Sourdough Muffins are the perfect solution. Combining the natural sweetness of bananas with the tangy depth of sourdough, these muffins are soft, moist, and packed with flavor.
Ingredients
- ¼ cup butter softened
- ½ cup granulated sugar
- 4 medium bananas 1¾ cups mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup sourdough starter 113 grams
- 1¼ cups all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the mashed bananas, eggs, and vanilla extract to the bowl and mix until well combined.
- Stir in the baking soda, salt, and sourdough starter, mixing gently to incorporate.
- Fold in the all-purpose flour just until no streaks remain-do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
