Warm Mornings and Muffin Memories
The smell of cinnamon fills my kitchen each morning. It reminds me of my grandma’s old house. She always had something warm from the oven. Ever wondered how to make your kitchen smell that good? These muffins do just that. They turn a simple breakfast into a special moment.
My First Muffin Mishap
My first batch was a learning experience. I forgot to let the butter cool. It melted the sugar right off the top! The muffins were still tasty but messy. This matters because cooking teaches us patience and grace. Not every bake is perfect, and that is perfectly okay.
A Taste of Something Special
These muffins have a wonderful mix of flavors. The nutty brown butter pairs with sweet banana. A crunchy cinnamon sugar top adds great texture. The sourdough discard gives a subtle tang. Which flavor combo surprises you most? Tell me in the comments!
A Brief History of a Modern Treat
This recipe is a new twist on old ideas. Banana bread became popular in the 1930s. Using sourdough discard is a very smart modern trick. It reduces food waste in a delicious way. *Did you know? Browning butter is called “beurre noisette” in French.* It means “hazelnut butter” for its color and smell.
What is your favorite way to use overripe bananas? Share your best tips with everyone. I love reading all your creative ideas!
| Ingredient | Amount | Note |
|---|---|---|
| Butter | 1 stick | browned |
| Bananas, mashed | 1 1/2 cups (350g) | peeled weight/3 bananas |
| Light brown soft sugar | 1/4 cup | |
| Caster sugar | 1/4 cup | |
| Greek yoghurt | 1/4 cup | |
| Sourdough discard | 1/2 cup | |
| Protein powder | 1/2 cup | |
| Lemon juice | 1 tbsp | |
| Vanilla extract | 1 tsp | |
| All-purpose flour | 1 cup + 3 tbsp | |
| Baking powder | 2 1/2 tsp | |
| Baking soda | 1 tsp | |
| Salt | 1/2 tsp | |
| Brown sugar | 50g | for topping |
| Ground cinnamon | 1 tsp | for topping |
How to Make Cinnamon Banana Protein Muffins
Step 1
First, brown your butter. Melt it in a pan over medium-high heat. Watch it closely until it turns golden brown. This gives a rich, nutty flavor to your muffins.
Step 2
Let the butter cool completely. Use this time to mash your ripe bananas. Combine them with yogurt, sourdough discard, and sugars. (A hard-learned tip: Letting the butter cool prevents it from cooking the eggs!).
Step 3
Whisk all your dry ingredients together in a big bowl. This includes flour, protein powder, and leavening agents. Gently fold the wet mix into the dry. Do not overmix for the best texture.
Step 4
Fill your muffin cups halfway with batter. Sprinkle a cinnamon-sugar layer in the middle. Top with the rest of the batter. Finish with more crunchy sugar on top.
Step 5
Bake until a toothpick comes out clean. Let them cool in the pan for a bit. Then move them to a wire rack. This stops the bottoms from getting soggy. What does browning the butter add to these muffins? Share below!
Cook Time: 20-22 minutes
Total Time: 45 minutes
Yield: 12 muffins
Category: Breakfast, Snack
Three Tasty Twists on This Recipe
Try these fun ideas to change things up. They make this classic recipe feel new again.Chocolate Chip Delight
Fold in a half cup of dark chocolate chips. This adds sweet, melty pockets to every single bite.
Nutty Crunch
Add chopped walnuts or pecans to the batter. It gives a wonderful texture and earthy flavor.
Berry Blast
Mix in a handful of fresh or frozen blueberries. They will burst with juicy flavor when baked. Which creative spin would you try first? Vote in the comments!
Serving Your Perfect Protein Muffins
These muffins are a meal all on their own. For a bigger breakfast, serve them with sides. They pair well with a fresh fruit salad. A dollop of Greek yogurt also works nicely. Need a drink to go with them? I love a cold glass of milk. For a cozy treat, try a hot latte. A warm cup of chai tea is also perfect. Which pairing would you choose tonight: milk or latte?
Keeping Your Muffins Fresh
Store cooled muffins in an airtight container. They stay fresh on the counter for two days. For longer storage, freeze them. Just wrap each muffin tightly in plastic wrap. They reheat beautifully in a warm oven.
This recipe is perfect for batch cooking. I always make a double batch. My grandkids love them for an after-school snack. Having them ready saves me on busy mornings. What is your favorite grab-and-go snack?
Baking Troubles Solved
Muffins too dense? You probably over-mixed the batter. Mix just until the flour disappears. If the tops are pale, your oven might run cool. Use an oven thermometer to check the temperature.
Did the cinnamon sugar sink? Your batter might have been too thin. Next time, use very ripe bananas for thickness. This ensures a perfect swirl every time. Getting it right makes a tasty, pretty muffin.
Your Muffin Questions Answered
Can I make these gluten-free?
Yes! Swap the all-purpose flour for a 1:1 gluten-free blend. It works wonderfully.
Can I make the batter ahead?
You can mix it and bake it right away. The batter does not sit well.
What if I don’t have sourdough discard?
Just use an extra 1/4 cup of Greek yogurt. The tang and moisture will be similar.
Can I use a different protein powder?
Vanilla or unflavored whey protein works best. I do not recommend plant-based powders; they change the texture.
Can I double this recipe?
Absolutely! Double all the ingredients. Your baking time might need a few extra minutes.
Bake and Share Your Creations
I hope you love these protein-packed muffins. They are a healthy start to any day. The smell of cinnamon fills your whole kitchen. It is pure comfort. I would love to see your results.
Share your photos and tag Amelia Hartwell on Pinterest.
Happy cooking! —Amelia Hartwell.
