These are super easy to make! And no worries if you don’t have sourdough on hand, go ahead and substitute the amount of sourdough with a 50/50 mixture of flour and water to get the same consistency. The sourdough just gives it a well-rounded flavor and spongier texture. Maybe reduce the sugar a bit too.
If Banana-Nut flavors are your thing, I suggest checking out my Coconut Kissed, Gluten-free Banana Nut Muffins too. Warning, they are known to be addictive and are more like a dessert than a breakfast item.
Gluten-free Banana Nut Sourdough Muffins
Best way to use up those over-ripe bananas, and sourdough discard all at once!
Equipment
- 2 12-cup Standard Muffin Pan or 2 6-cup Jumbo Muffin Pans
- Electric Hand Mixer or Kitchen Stand Mixer
- Kitchen Scale
- Spatula
- Mixing Bowls
- Measuring Cups & Spoons
- Cake Tester
Ingredients
- 100 g Unsalted Butter, Melted and cooled
- 170 g Light Brown Sugar
- 2 Large Eggs
- 350 g (3-4) Bananas, Ripe and mashed
- 172 g Gluten-free sourdough discard
- 188 g Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- 116 g Granulated Sugar
- 5 g Sea Salt, Fine
- 170 g Walnuts, Toasted and chopped
- 6 g Baking Soda
- 4 g Baking Powder
- 30 g Gluten-free Quick Cooking Oats
Instructions
- Pre-heat oven to 350 F / 176 C
START THE DRY MIXTURE
- Combine the flour, sea salt, and granulated sugar into a small to medium sized mixing bowl.
MAKE TOPPING MIXTURE
- Take out about 88 g (½ Cup) of the mixture and put into a small to medium-sized bowl for the beginning of your topping mixture.
FINISH DRY MIXTURE
- Return to your dry mix and add the baking soda, baking powder, quick oats. Whisk until well combined and then add the chopped nuts and toss until all nuts are well incoporated.
START THE WET MIXTURE
- In a separate, larger bowl, cream together the melted (then cooled) butter and brown sugar.
- Add the mashed bananas, sourdough starter and then whisk together until there are only small lumps.
COMBINE MIXTURES
- Be careful not to over mix the dry ingredients.
- Gradually add the dry mixture to the wet mixture. Ideally, it should be more of a folding motion rather than mixing or stirring one. (I like to add the dry mix in 3 rounds).
BAKE & SERVE
- Pour the batter into the 12-cup muffin pans which are either lined with paper liners or well-greased.
- For the topping, I like to add 1 tsp heap of the Topping mixture to each muffin, go back over with a fork to make sure all of the top are covered. I even might "puncture" the batter and mix the topping in a little bit to add more flavor.
- Then with the remaining topping, I'll take a 1/2 tsp and add to the tops again, just gently evening it out across the top.
- Place the pan in the middle of the rack, in the upper half of the oven and bake for 20-25 minutes.
- You'll know the muffins are ready when you poke a toothpick into the middle of a middle muffin, all the way down and it comes out clean.
- Cool for 10 minutes before serving, and enjoy!
Nutrition
Serving: 1Muffin | Calories: 180kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 175mg | Potassium: 112mg | Fiber: 1g | Sugar: 14g | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg