Sourdough Discard Banana Muffins

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Freshly baked sourdough discard banana muffins on a wooden table
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I love making Sourdough Discard Banana Muffins because they are so easy and delicious. The combination of ripe bananas and my sourdough discard brings a wonderful flavor that I can’t resist. Plus, they are perfect for breakfast or a sweet snack anytime.

Your Ingredients List

  • 1 cup sourdough discard
  • 2 ripe bananas, mashed
  • 1/3 cup sugar or honey
  • 1/4 cup melted butter or oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • Optional: nuts or chocolate chips

My Go-To Equipment

  • Muffin tin
  • Paper liners
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons

The Simple Steps to Follow

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, combine the mashed bananas and sourdough discard.
  • Mix in the sugar, melted butter, egg, and vanilla extract until smooth.
  • In a separate bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • If desired, fold in nuts or chocolate chips.
  • Fill the muffin cups about 2/3 full with batter.
  • Bake for 18-20 minutes or until a toothpick comes out clean.
  • Allow to cool before serving.

Sourdough Discard Banana Muffins

Healthy Twists on a Classic

You can make these muffins a bit healthier by substituting whole wheat flour for all-purpose flour. You can also use unsweetened applesauce instead of butter. For a boost of nutrition, add in some flaxseeds or chia seeds.

Serving Suggestions From My Table

I love serving these muffins warm with a dab of butter or a drizzle of honey on top. You can also enjoy them with a cup of coffee or tea. They make a delightful treat for brunch with friends or a cozy family breakfast.

Getting It Just Right

For the best results, use very ripe bananas as they add more sweetness. Make sure your sourdough discard is fresh and bubbly. Do not overmix the batter to keep your muffins light and fluffy.

How to Store Leftovers

After cooling, store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just wrap each muffin tightly before placing them in the freezer.

Enjoy Every Moment

Baking these Sourdough Discard Banana Muffins is not just about the end product. It’s about enjoying every moment in the kitchen. I encourage you to savor the process and share these muffins with loved ones. Happy baking!

A Few Common Questions

Can I use frozen bananas to make Sourdough Discard Banana Muffins?

Yes, you can use frozen bananas! Just let them thaw completely before mashing them. They will be soft and perfect for baking.

What can I do with extra sourdough discard?

There are many recipes you can try! You can make pancakes, waffles, crackers, or even pizza dough. Explore different flavors with your discard.

How can I make these muffins vegan?

To make these muffins vegan, you can replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). Also, use plant-based butter or oil.

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Sourdough Discard Banana Muffins

  • Author: sarah
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian
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Description

Delicious and easy Sourdough Discard Banana Muffins perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 cup sourdough discard
  • 2 ripe bananas, mashed
  • 1/3 cup sugar or honey
  • 1/4 cup melted butter or oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • Optional: nuts or chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, combine the mashed bananas and sourdough discard.
  3. Mix in the sugar, melted butter, egg, and vanilla extract until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  6. If desired, fold in nuts or chocolate chips.
  7. Fill the muffin cups about 2/3 full with batter.
  8. Bake for 18-20 minutes or until a toothpick comes out clean.
  9. Allow to cool before serving.

Notes

For best results, use very ripe bananas and fresh, bubbly sourdough discard. Do not overmix the batter.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 200
  • Sugar: 10g
  • Sodium: 200mg
  • Fat: 8g
  • Saturated Fat: 3g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 25mg

Keywords: sourdough, banana muffins, breakfast, snacks, baking

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