Healthy Sourdough Banana Muffins

5 from 4 votes

Soft and Fluffy Healthy Sourdough Banana Muffins

Prep Time10

Cook Time20

Course: Baked Goods/Breads

Cuisine: American

Keyword: banana muffin, sourdough discard

Servings: muffins

2 cups white whole wheat flour (240 g) Substitute regular whole wheat flour, whole wheat pastry flour or All-Purpose Flour if you wish.
1 teaspoon baking powder 4g
1 teaspoon baking soda 5 g
½ teaspoon fine sea salt 3 g
1 teaspoon ground cinnamon 3 g (optional)

Preheat oven to 425°F degrees. Line a 12-count muffin pan with parchment (not paper) muffin liners or spray with nonstick spray. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, salt, set aside.
In a second, larger bowl, mix the mashed bananas, sourdough starter, maple syrup, yogurt, egg, melted butter, and vanilla together until smooth.
Pour the dry ingredients into the wet ingredients and stir until just combined. Do not overmix the batter or you will have tough muffins.
Set aside about 1/4 cup of mini chocolate chips if you are going to sprinkle them on the muffin tops. Mix the remaining 3/4 cups of mini chocolate chips into the batter, only stirring once or twice to mix them in, don't over mix.
Evenly distribute the batter between the muffin cups. (I use an ice cream scoop for easy portioning). Sprinkle some mini chocolate chips on top of each muffin if you want. Muffin cups should be filled almost to the top.
Bake for 5 minutes at 425°F degrees. Keeping the muffins in the oven, reduce the oven temperature to 350°F and continue to bake for another 12-17 minutes or until a toothpick inserted in the center comes out clean. When done, remove from the oven and transfer the muffins to a cooling rack as soon as possible.

Cool completely before storing. Muffins can be stored in an airtight container at room temperature for several days. Or freeze for up to 3 months.