These Sourdough Discard Banana Bread Muffins are a tasty way to use up that leftover sourdough starter! Sweet, fluffy, and full of banana goodness, they make a perfect snack or breakfast treat.
What’s great is that they’re super easy to whip up! I love how the sourdough adds a little tang and helps keep the muffins moist. Plus, your kitchen will smell amazing while they bake!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show! Using sourdough discard adds flavor and moisture. If you don’t have any, you can substitute with 1 cup of plain yogurt or applesauce for a similar moisture level.
Bananas: Ripe bananas are essential! They should be overly ripe for the best sweetness and flavor. If you’re short on bananas, you could use pumpkin puree or unsweetened applesauce instead, but it may change the flavor a bit.
Sugar: I generally use regular granulated sugar, but you can replace it with brown sugar for a deeper flavor or use coconut sugar for a healthier option. Adjust the amount based on your sweetness preference.
Nuts/Chocolate Chips: I love adding walnuts or pecans for crunch, but you can skip these for a nut-free version, or use sunflower seeds instead! Chocolate chips are a delightful alternative if you want something sweet.
How Do I Ensure My Muffins Stay Moist and Fluffy?
The key to moist and fluffy muffins is not to overmix the batter. Once the dry ingredients are combined with the wet, gently fold them together just until you see no dry flour. Overmixing can lead to dense muffins.
- Check your bananas—make sure they are very ripe for the best flavor.
- Temperature matters! Keep your ingredients (like eggs and sourdough) at room temperature for fluffy results.
- Fill your muffin cups about 3/4 full to allow proper rising.
- Don’t skip letting them cool for a few minutes; it helps them set up perfectly.
Following these tips will surely give you the best results! Enjoy your baking!
Sourdough Discard Banana Bread Muffins Recipe
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sugar (can adjust to taste)
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes approximately 10 minutes for prep and 20-25 minutes for baking, totaling around 35-40 minutes from start to finish. Once they’re baked, it’s a good idea to let them cool for a few minutes before enjoying!
Step-by-Step Instructions:
1. Preheat and Prepare Your Muffin Tin:
Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it well with butter or cooking spray. This will help prevent the muffins from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the sourdough starter discard, mashed bananas, sugar, vegetable oil (or melted butter), egg, and vanilla extract. Stir the mixture until it is smooth and everything is well combined.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if desired). This adds nice flavor and helps distribute the baking soda evenly throughout the batter.
4. Combine Wet and Dry Ingredients:
Gently add the dry ingredients to the wet mixture. Carefully fold the ingredients together using a spatula—not too much! You want to mix just until you can’t see any more dry flour. This keeps the muffins light and fluffy.
5. Add Nuts or Chocolate Chips:
If you’re adding any nuts or chocolate chips, fold them into the batter now to incorporate them evenly.
6. Fill the Muffin Cups:
Using a spoon or a scoop, divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely. Enjoy your delightful Sourdough Discard Banana Bread Muffins warm or at room temperature!
Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the muffins may turn out denser. If you want lighter muffins, you could use a mix of half whole wheat and half all-purpose flour.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a freezer-safe bag for up to 2 months. Thaw at room temperature when ready to eat!
Can I Make These Muffins Vegan?
Absolutely! You can replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based oil or vegan butter. Just ensure your sourdough starter discard is vegan as well!
What Can I Substitute for Sugar?
If you’d like to reduce sugar, you can use honey, maple syrup, or coconut sugar. Just remember that liquid sweeteners may change the consistency, so you might need to adjust the liquid in the recipe slightly.
