Healthy Sourdough Banana Bread Muffins
These healthy sourdough banana bread muffins are the perfect way to use up sourdough discard. They’re packed with good for you ingredients like oats, Greek yogurt and chia seeds.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16-18 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 large bananas, mashed (or 2 and 1/2 small-medium bananas)
- 1/2 cup melted butter
- 1/4 cup Greek yogurt
- 3/4 cup coconut sugar
- 1 cup sourdough starter
- 1 egg, beaten
- 1 tsp. vanilla
- 1 cup all purpose flour
- 1/2 cup old fashioned, rolled oats
- 1/2 cup almond flour
- 1 Tbsp. chia seeds (or flax or hemp)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- optional: 3/4 cup chocolate chips or blueberries
Instructions
- Preheat the oven to 350F.
- Begin by mashing the bananas in a large bowl. Then, mix in the butter, Greek yogurt, coconut sugar, sourdough starter, egg and vanilla. Mix together until well incorporated.
- Next, fold in the flour, oats, almond flour, chia seeds, baking powder, baking soda, and cinnamon until just combined. Then, fold in the chocolate chips or blueberries, if using.
- Pour the batter into greased or lined muffin tin wells, filling about 3/4 of the way full.
- Slide the muffin tin onto the middle rack of your oven and bake for 16-19 minutes, or until the muffins srping back when touched.
- Allow the muffins to cool for 10 minutes in the tin and then turn them out to cool on a wire rack.
- Enjoy within about 3 days, or these freeze very well. If you freeze them, just heat for 30 seconds to 1 minute in the microwave to enjoy.
Notes
- To make a vegan muffin, omit the egg and use 2 Tbsp. of chia seeds. I have tested this with good results.
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg