Monster muffins aka spinach banana muffins have been a family favorite here for many, many years. So whenever I find a new spin on the recipe and when it happens to be St. Patrick’s Day week, you know that I had to try them 🙂
These spinach banana sourdough muffins from Amy Bakes Bread call for sourdough discard and since I had some leftover discard, these became the perfect midweek pick-me-up – plus, they couldn’t have been easier to make nor more delicious, nutritious, too! They are a great breakfast, lunchbox addition, afternoon snack or dessert – you’ll want to eat them anytime of the day 😉 FYI, I made two adjustments, as I subbed buttermilk for whole milk and added chocolate chips because duh!
If you too are a fellow sourdough baker, add these muffins to your must-bake list soon!
Spinach Banana Sourdough Muffins from Amy Bakes Bread
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 (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
- 175 grams fresh spinach about 6 oz, about 2.5 cups
- 390 grams all-purpose flour, about 3 cups (whole wheat can be substituted, see recipe notes)
- 10 grams baking powder, about 2 teaspoons
- 5 grams baking soda, about 1 teaspoon
- 10 grams salt, about 1 1/2 teaspoons
- Optional: as many chocolate chips as your heart desires
Instructions
- Preheat the oven to 375ºF. Line muffin tins 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).
- Optional: add chocolate chips and incorporate into mixture.
- 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/a toothpick comes out clean. Note that I made mini muffins as well and baked them for around 10-12 minutes (check them often).
- Let the muffins cool for 5-10 minutes and then remove from the muffin tins to a cooling rack. Enjoy!
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