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Healthy Sourdough Banana Blueberry Muffins

Healthy Sourdough Banana Blueberry Muffins

Healthy Sourdough Blueberry Banana Muffins made with Greek yogurt and whole wheat. Naturally sweetened, higher protein, and kid-approved.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Fermentation time 12 hours
Servings 12

Equipment

  • Standard 12-cup muffin tin - for baking muffins. I love these pans from USA Bakeware linked here.
  • Muffin liners - to avoid burned edges. I love these bakery style parchment muffin liners linked here that are non-stick.
  • Digital kitchen scale (optional) - for accurate measuring, especially helpful with sourdough baking. I linked the one like here.
  • 1/3 cup scoop - for scooping batter. I love this scoop for muffins linked here.
  • Whisk + spatula - for combining ingredients.
  • Mixing bowls - for batter and coating blueberries.
  • Hand mixer or sturdy whisk - for mixing batter.
  • Cooling rack - to cool muffins.

Ingredients
  

Wet Ingredients

  • 1 (215g) cup ripe bananas mashed
  • ⅓ (113g) cup maple syrup or honey
  • ¼ (30g) cup coconut sugar optional; for a sweeter muffin
  • ⅓ (80g) cup avocado oil or neutral oil
  • ¾ (190g) cup non-fat Greek yogurt
  • ⅓ (80g) cup sourdough discard (100% hydration)
  • 2 large eggs room temperature
  • 1½ tsp vanilla extract

Dry Ingredients

  • 1⅓ (160g) cups all-purpose flour
  • ⅔ (80g) cup whole wheat flour or fresh milled
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • 1½ tsp ground cinnamon
  • ½ tsp ground ginger
  • 1/4 tsp ground nutmeg

Mix-Ins:

  • 1 1/4 (175g) cups frozen blueberries
  • 1½ Tbsp all-purpose flour for coating berries

Garnish (optional):

  • 1-2 Tablespoons raw cane sugar

Instructions
 

Step 1: Mix the Muffin Batter

  • Peel your bananas and add to a large mixing bowl. Mash until mostly smooth with a fork or a masher.
    1 (215g) cup ripe bananas
  • Add the Greek yogurt, eggs, maple syrup, sourdough discard, coconut sugar (if using), avocado oil, and vanilla to the bowl with the bananas. Whisk until combined together.
    ⅓ (113g) cup maple syrup, ¼ (30g) cup coconut sugar, ⅓ (80g) cup avocado oil, ¾ (190g) cup non-fat Greek yogurt, ⅓ (80g) cup sourdough discard (100% hydration), 2 large eggs, 1½ tsp vanilla extract
  • To the bowl of wet ingredients add the all-purpose flour, whole wheat flour (fresh milled would be excellent here), baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
    1⅓ (160g) cups all-purpose flour, ⅔ (80g) cup whole wheat flour, 2 tsp baking powder, ½ tsp baking soda, 1 tsp fine sea salt, 1½ tsp ground cinnamon, ½ tsp ground ginger, 1/4 tsp ground nutmeg
  • Whisk together all of the ingredients until no streaks remain. It's important to not overmix the batter here, as this will make the muffin tough.
  • Overnight Ferment Option: At this point you have the choice to ferment the batter overnight. If fermenting the batter overnight, cover the bowl with plastic and transfer to the refrigerator overnight.

Step 2: Add the Blueberries

  • If you're batter was fermenting in the refrigerator overnight, allow to rest at room temperature for an hour to warm up. Skip this step if you aren't fermenting the batter overnight.
  • The next step is to fold in the blueberries; I personally like to use frozen as they're less likely to sink, but you can use fresh if you'd like.
    1 1/4 (175g) cups frozen blueberries
  • Toss the frozen blueberries in flour, this helps to keep them from sinking and reduce the moisture. Add the blueberries to the batter, and fold them into the batter until distributed throughout the batter.
    1½ Tbsp all-purpose flour

Step 3: Bake the Muffins

  • Preheat your oven to 425°F (175°C).
  • Line a 12-cup muffin tin with parchment papers, and lightly spray with oil to avoid muffins sticking to the parchment.
  • Divide the batter evenly into the muffin cups, filling each about 3/4 full. This is typically roughly 1/3 cup for a regular sized muffin. Garnish tops with raw sugar if desired for extra crunch and sweetness.
    1-2 Tablespoons raw cane sugar
  • Bake for 6 minutes at 425 F, then drop the heat to 350 F and bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
  • Note about baking temperatures: Baking for 5 minutes at a higher heat gives muffins a more domed, bakery-style appearance. If you would like to skip this step, you can bake your muffins at 350 F for 25-28 minutes or until a toothpick comes out clean.
  • Yields 12 large muffins

Notes

How to Store:
Room Temperature- Store muffins in an airtight container on counter for up to 5 days.
Freezer- Freeze muffins in an airtight container for up to 3 months. Allow to thaw and gently reheat in oven or microwave to serve.

Nutrition

Serving: 1muffinCalories: 285kcalCarbohydrates: 42gProtein: 8gFat: 11gFiber: 4gSugar: 24g
Course Breakfast, Muffins
Cuisine American
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