Sourdough Banana Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, gourmet banana muffins made with sourdough bread and enriched with eggs and butter. Resting the batter before baking yields extra-tall, impressive muffin tops perfect for breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ¼ cups well-mashed ripe bananas (usually 3-4 bananas)
- ½ cup sourdough discard
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ⅓ cup light brown sugar (firmly packed)
- 1 large egg (room temperature preferred)
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon table salt
- Coarse sugar (for sprinkling tops)
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 268mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 152mg
- Calcium
- 23mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.