Description
Imagine waking up to the comforting aroma of cinnamon and banana, knowing a perfectly moist, fluffy, and protein-packed muffin is waiting. These Cinnamon Banana Protein Muffins with Sourdough are exactly that – the breakfast treat you’ve been dreaming of.
Easy to make, they boast an irresistible, caramelised cinnamon crunch both on top and nestled in the center. Designed to fuel and satisfy, they use up browning bananas and feature reduced sugar, yet remain incredibly moist with a gentle tang from sourdough discard and Greek yoghurt. And don’t forget the incredible nuttiness from browned butter!
Ingredients
Batter
- 1 stick Butter
- 1 1/2 cups Bananas, mashed (350g peeled weight/3 bananas)
- 1/4 cup light brown soft sugar
- 1/4 cup caster sugar
- 1/4 cup Greek yoghurt
- 1/2 cup sourdough discard
- 1/2 cup protein powder
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 cup 3 tbsp all-purpose flour
- 2 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Cinnamon Sugar Topping
- 50g brown sugar
- 1 tsp ground cinnamon
Instructions
Brown the Butter
- Grab a heat proof bowl or Pyrex jug and a small saucepan.
- Over medium-high heat, melt your butter in your saucepan. When it starts to foam, turn the heat down a little and watch it like a hawk. When it’s getting close to browning, the foam will change to larger bubbles and the sound will change. Stir or swirl until you see it browning. This will be very quick!
- You want a deep golden brown, not burned. The colour often changes within seconds, so take it off the heat right when it reaches the right colour and smells nutty.
- Pour into a heat-proof jug to stop the cooking process immediately.
- Set aside to cool to room temperature, while you prepare the rest.
- This might take up to 20 minutes, so you can do it ahead of time.
Preheat the Oven
- While your butter is cooling, line your muffin pan with muffin cases. This makes it much easier to get the muffins out and means less cleanup.
- Pre-heat the oven to 375°F/190°C with the rack placed in the center.
Mix the Dry
In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
Prepare Bananas and Wet Ingredients
- In a medium bowl, mash the peeled bananas with a fork.
- Using a whisk, mix in the Greek yoghurt, sourdough discard, lemon juice, and vanilla extract.
- Add the two sugars (reserve the sugar for the topping for later) and protein powder. Whisk until no lumps remain.
- Whisk in the cooled brown butter.
Combine Wet and Dry Ingredients
- Pour the wet ingredient mixture into the dry ingredients.
- Whisk until just combined and no dry flour is visible.
- Don’t overmix to avoid the gluten developing too much, which can result in tough muffins.
Portion and Top the Muffins
- In a small bowl, mix the sugar for the topping with the cinnamon. This mixture will form both a layer in the center and the crunchy crust.
- Using a medium cookie scoop or a tablespoon, fill each muffin case halfway.
- Sprinkle over half of the cinnamon sugar
- Divide the remaining batter evenly among the muffin cases. They should end up pretty full.
- Sprinkle over the rest of the sugar to get an even topping
Bake Your Muffins
- Bake for 20-22 minutes or until golden brown and an inserted toothpick comes out clean or with just a few crumbs.
- Leave the muffins in the pan for about 5-10 minutes, then transfer them to a cooling rack so they don’t get soggy from condensation.
- Serve warm or at room temperature
Notes
How to Serve Your Cinnamon Banana Protein Muffins with Sourdough
Serve as breakfast, dessert or snack with a nice cup of coffee. They would also go fantastic with a chai latte.
No one will even notice these have protein, so they are also perfect as a quick treat for guests.
These Cinnamon Banana Protein Muffins with Sourdough Discard are more than just a breakfast; they’re a testament to how delicious and satisfying Protein Sourdough baking can be. Give them a try – your tastebuds (and your browning bananas!) will thank you.
How To Store
These delicious homemade protein muffins keep well on your counter in an airtight container for about 3 days.
They also freeze really nicely for up to 6 months, making them great for meal prep.
To reheat, I love to throw them into the oven or air fryer at 350°F/175°C for about 8-10 minutes (depending on your device) for a perfectly crunchy cinnamon crust and fluffy center.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert, Snack
- Method: Bake
- Cuisine: American
