Vanilla and Bean · by Traci York★ 4.9 (62)
Fluffy Sourdough Banana Muffins
NUTRITION · PER SERVING60M COOK
CAL 16%·PRO 12%
CARBS 39G49% OF CAL
4G FIBER17G SUGAR18G OTHER
FAT 17G48% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy banana muffins made with sourdough discard, walnuts, and whole wheat flour, naturally leavened and dairy-free. A flavorful way to use sourdough starter and enjoy banana goodness.
dessertamericanbaked good🥧 baking dish🍪 sheet pan🔥 ovendairy freevegetarian
View the full recipe on Vanilla and Bean →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 C (80g) Walnuts (whole )
- 1 1/2 C (215g) Whole Wheat White Flour (or Unbleached All Purpose Flour)
- 1/2 tsp Fine Sea Salt
- 1 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1/2 tsp Cinnamon (ground)
- 3/4 C (155g) Dark Brown Sugar (packed or sub light brown sugar*)
- 2/3 C (135g) Coconut Oil (melted, warm to the touch or use canola oil)
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 1 1/4 C (305g) Mashed Bananas (about 3 very ripe bananas)
- 1/2 C (160g) Sourdough Discard (100% hydration, stirred down)
At a glance
PER SERVING · TIME 60M
CAL 16%·PRO 12%
CARBS 39G49% OF CAL
4G FIBER17G SUGAR18G OTHER
FAT 17G48% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 310mg
Nutrition estimated from ingredients, per serving.
- PREP
- 15M
- SODIUM
- 310MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.