Sourdough Very Banana Raisin Bran Muffins are a great everyday breakfast, snack, and tea-time treat--not too sweet, not too heavy, and full of good things. Top among the good things are plenty of bananas, so the muffins are a great way to use up your too ripe bananas as well as get your potassium fix. Raisin bran--the kind that comes in the box, which is easy to find at the grocery store--provides texture and beneficial fiber to the muffins as well as tasty raisins. I add shredded coconut to my muffins, which adds a little more texture and sweetness, but the coconut is optional. Sometimes I also add nuts, but, again, they're optional. These really are adaptable muffins! They're also good! They're moist and full of banana flavor and all around a great muffin to keep on hand. So, save your discard and devote it to something you and your family will love--Sourdough Very Banana Raisin Bran Muffins.
Sourdough Very Banana Raisin Bran Muffins -- Makes 18
1 cup of sourdough discard/starter
1/2 cup of canola oil
1 egg
2 mashed bananas (about 1 cup)
1/2 cup of dark brown sugar
1 cup of raisin bran
1/4 cup of buttermilk
3/4 cup of flour (I use white whole-wheat)
2 teaspoons of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
2 bananas chopped into 1/4-inch pieces
1/2 cup of coconut (optional)
Preheat the oven to 400 degrees and spritz 18 muffin wells with non-stick cooking spray. In a large bowl, stir together until thoroughly mixed the discard/starter, oil, egg, mashed bananas, brown sugar, raisin bran, and buttermilk. Stir in the flour, baking powder, baking soda, and spices until just combined. Fold in the chopped bananas and coconut. Divide the batter among the muffin wells. Bake the muffins for 20-24 minutes or until firm to the touch and a pick inserted in the center of a muffin comes out with no wet batter attached. Let the muffins cool for 10 minutes in their pans before turning them out to cool completely.
