Spinach Banana Sourdough Muffins
Sweet and vibrant, these spinach banana muffins use sourdough discard for a delicious way to use up extra sourdough discard. Packed with nearly a bag of spinach (without the taste), they are naturally bright green and have a sweet banana flavor!
Servings: 24 muffins
Equipment
- blender large - to fit all the spinach
Ingredients
- 3 large bananas about 390 grams, ripe/brown/black bananas preferred
- 2 large eggs about 100 grams
- 90 grams Greek yogurt heaping 1/3 cup
- 90 grams milk (whole or 2%) heaping 1/3 cup
- 150 grams granulated sugar about 3/4 cup, see recipe notes (200 grams for a sweeter muffin)
- 120 grams sourdough discard about 1/2 cup
- 8 grams vanilla extract about 2 teaspoons
- 55 grams coconut oil, liquid about 1/4 cup, see recipe notes
- 175 grams fresh spinach about 6 oz, about 2.5 cups
- 390 grams all-purpose or whole wheat flour see recipe notes, about 3 cups
- 10 grams baking powder about 2 teaspoons
- 5 grams baking soda about 1 teaspoon
- 10 grams salt about 1 1/2 teaspoons
Instructions
- Preheat the oven to 375ºF. Spray two muffin tins with cooking spray or line with paper liners.
- To a large blender add the bananas, eggs, Greek yogurt, milk, sugar, sourdough discard, vanilla extract, liquid coconut oil and spinach. Blend on high for 30 seconds to a minute until the mixture is smooth and creamy.
- To a large bowl, whisk together the flour, baking powder, baking soda and salt.
- Pour the spinach banana liquid into the flour mixture and gently combine with a large spoon. Stir until only a few streaks of flour mixture remain (be careful not to over-mix).
- Fill each muffin tin about half full (about 1/4 cup batter per muffin tin) until all 24 tins are filled.
- Bake for 16-18 minutes until muffins are baked all the way through. Stick a toothpick in the middle of a muffin. If it comes out clean, the muffins are ready. If a little wet batter is stuck to the toothpick, the muffins need a few minutes longer.
- Let the muffins cool for 5-10 minutes and then remove from the muffin tins to a cooling rack. Enjoy!
Notes
Blender: Use a large blender or work in batches to make the spinach-banana mixture. This recipe has almost a whole bag of spinach to stuff into the blender, so it will initially take up some space. You can add handfuls of spinach to the blender if it doesn't all fit at the beginning.
Sourdough Discard: Use 100% hydration sourdough discard. For less tang, use fresh discard or active sourdough starter. For more tang, use discard that’s been sitting in the refrigerator for up to a week.
Yogurt: If you don’t have Greek Yogurt, you can substitute plain (or even flavored if you like the flavor) yogurt or sour cream.
Coconut Oil: Substitute any neutral-flavored oil for the coconut oil. I’ve also had success substituting applesauce for the coconut oil.
Brown Bananas: These banana muffins work best with brown or black bananas for sweet banana flavor. They also work with frozen bananas that are thawed and blotted of excess moisture. I often freeze my brown/black bananas and pull them out when I have enough to make this recipe.
Sugar: These muffins do not taste overly sweet. If you prefer a sweeter muffin, make sure to use brown/black bananas and increase the sugar in the recipe to 1 cup or 200 grams.
Whole Wheat Flour: This recipe is delicious with whole wheat flour. I recommend using a soft white wheat berry or flour, but any whole wheat should work well. I mill mine in my Harvest Grain Mill and use equal amounts of whole wheat flour. The muffins may come out a little bit flatter, but they taste incredibly delicious! You can also substitute half whole wheat for half of the all-purpose flour.
Nutrition
Calories: 135kcal | Carbohydrates: 24g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 278mg | Potassium: 136mg | Fiber: 1g | Sugar: 9g | Vitamin A: 723IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg
