Moist Gluten-Free Sourdough Banana Muffins
These delicious gluten-free sourdough discard banana muffins are moist, soft, fluffy, and full of flavor!
Equipment
- 1 muffins tin for 17 muffins (use 2 tins because there are no tins that fit all 18)
- 1 whisk
Ingredients
- 3 ripe bananas
- 2 eggs room temperature
- ½ cup oil I used sunflower oil
- 5 tablespoon plain yogurt sour cream or buttermilk work, too
- 1 teaspoon pure vanilla extract
- ½ cup sourdough starter discard
- ½ cup sugar
- 180 grams (1¼ cup) gluten-free flour I like to use my own gluten-free flour blend with rice flour which for this recipe would be: 45g brown rice flour, 45g white rice flour, and 90g starch of choice (cornstarch/potato/tapioca/arrowroot)
- 1 teaspoon xanthan gum omit if your blend already contains it
- 2 teaspoon gluten-free baking powder
- 2 teaspoon cinnamon
- ½ cup pecans crashed
Instructions
- Preheat the oven to 400F/200C. Mash bananas with a potato masher or a fork in a large mixing bowl.
- Add all the liquid ingredients together with sugar and mix to combine.
- In a separate bowl whisk the dry ingredients. It is important to incorporate xanthan gum and baking powder with the rest of the flour to prevent xanthan gum from forming into a gum ball and baking powder from activating and losing its raising properties.
- Add the dry ingredients to the bowl with the wet ingredients and whisk just enough to incorporate. You need to be careful not to overmix the batter as xanthan gum will become tougher and your muffins will taste like car tires!
- Add the nuts (and/or other add-ins) and fold them into the batter with a rubber spatula (to prevent unnecessary mixing).
- I like using an ice cream scoop for this step but feel free to use a spoon if you have to. Fill the muffin tins all the way up (you can leave a little head space but I find that the amount of batter is exactly enough to fill 17 muffin tins).
- Place the muffins into the preheated oven and bake at 400F/200C for 5 minutes. Then, lower the temperature to 350F/175C and bake for another 20 minutes. Once the muffins are baked, take them out of the oven and let them cool inside the tins before transferring them onto a cooling rack (or a plate). Enjoy!
Notes
- Let the muffins cool before taking them out of the tins so that they don’t break.
- Use a digital scale for GF flour.
- Use room-temperature eggs. Bring them to room temp by placing them in hot water for 5-10 minutes.
- Break up the nuts with your hands to get a nice crunch in every bite!
- If you don’t mash bananas all the way, you will get nice banana bites in the muffins.
- Avoid opening the oven during baking as it will intervene with the rising process and your muffins may fall flat.
Nutrition
Serving: 1muffinCalories: 181kcalCarbohydrates: 24.1gProtein: 2.2gFat: 9.1gSaturated Fat: 1.3gCholesterol: 19mgSodium: 40mgPotassium: 168mgFiber: 2.4gSugar: 8.9gCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was!