Sourdough Banana Muffins 6/7/20

I found this recipe at Little Spoon Farms blog and used chocolate chips and not Walnuts

Check out their blog HERE

Wet Ingredients

• 8 tablespoons (113 g) unsalted butter (melted)
• 1 cup (200 g) dark brown sugar (see notes)
• 2 large eggs
• 3 (350 g) very ripe bananas (about 1 cup, mashed)
• 3 tablespoons (45 g) sour cream
• 1 teaspoon (5 g) vanilla extract
• ½ cup (125 g) sourdough starter discard

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon (5 g) fine sea salt
• 1 cup (125 g) walnuts (chopped)

Instructions

• Preheat oven to 350°F (176°C) and line a 12 count muffin tin with paper liners, or lightly grease.
• Whisk the flour, salt, baking powder and baking soda together in a bowl and set aside. In a separate bowl, use a fork to mash the bananas until smooth.
• Melt the butter in a mixing bowl and add the dark brown sugar. Use a spatula to cream the butter and sugar together. Add the eggs, mashed banana, sour cream, sourdough discard and vanilla extract and mix until combined.
• Add the wet ingredients to the dry ingredients and mix with the spatula until just combined. (Do not over mix!) Gently fold in ⅔ cup of the chopped walnuts.
• Divide the batter into the muffin tin and sprinkle the remaining ⅓ cup of chopped walnuts on top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Transfer to cooling rack.