Looking for a simple and tasty way to use up your sourdough discard? These sourdough discard banana muffins are the perfect solution! If you bake sourdough bread, you probably have some leftover starter, and instead of throwing it away, you can turn it into delicious muffins. These muffins are made with ripe bananas, giving them a natural sweetness, while the sourdough discard adds a fun, tangy flavor.
The best part is, these muffins are easy to make! They’re soft, moist, and full of flavor, with the perfect mix of sweet and tangy. Whether you’re new to sourdough or an experienced baker, this recipe is sure to become a favorite.
These muffins are great for breakfast, a snack, or even a quick treat on the go. Plus, by using sourdough discard, you’re reducing food waste and making something tasty at the same time!
What are Sourdough Discard Banana Muffins?
Sourdough discard banana muffins combine traditional banana muffin goodness with the unique flavor of sourdough discard. The discard adds a rich, slightly tangy taste while reducing food waste — a win-win for your taste buds and your kitchen.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Calories: 180 kcal per muffin
Ingredients of Sourdough Discard Banana Muffins
| Ingredient | Amount |
|---|---|
| Ripe bananas | 3 large |
| Sourdough discard | 1/2 cup |
| All-purpose flour | 1 3/4 cups |
| Baking soda | 1 tsp |
| Baking powder | 1 tsp |
| Salt | 1/2 tsp |
| Brown sugar | 1/2 cup |
| Eggs | 2 large |
| Unsalted butter (melted) | 1/3 cup |
| Vanilla extract | 1 tsp |
| Cinnamon (optional) | 1/2 tsp |
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
- In a large mixing bowl, crush the ripe bananas with a potato masher or sturdy fork until no large chunks remain.
- Stir in the sourdough discard, melted butter, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined. Avoid overmixing.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven.
- Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the center emerges with no wet batter.
Health Benefits of Sourdough Discard Banana Muffins
- Bananas provide essential potassium and fiber for heart health.
- Sourdough discard contains probiotics and prebiotics, promoting a healthy gut.
- These muffins can be made with whole wheat flour for added fiber.
Nutrition Facts (Per Muffin)
- Calories: 180 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Sugar: 12g
Additional Tips
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour mix.
- Add chocolate chips, walnuts, or dried fruit for extra texture and flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
FAQs
Q: Can I use frozen bananas for this recipe?
Absolutely! Just defrost frozen bananas and squeeze out any excess liquid before mashing for best results.
Q: How can I make these muffins gluten-free?
Simply replace the all-purpose flour with a trusted gluten-free flour blend for perfect results.
Q: How can I tell when my muffins are done?
Check for doneness by inserting a skewer or toothpick into the center of a muffin; if it comes out with a few moist crumbs but no wet batter, they’re ready!
Final Thoughts
These sourdough discard banana muffins are an excellent way to reduce waste and enjoy a delightful baked treat. Whether you enjoy them fresh out of the oven or as a grab-and-go snack, they’re sure to please. Try them today and share your results in the comments below!
Sourdough Discard Banana Muffins
Delicious, moist banana muffins made with sourdough discard for added flavor and texture. Perfect for breakfast or a snack.
Type: Breakfast
Cuisine: American
Keywords: sourdough discard, banana muffins, easy muffins, breakfast, snack, baking, sourdough recipes
Recipe Yield: 12 muffins
Calories: 180 kcal per muffin
Preparation Time: PT10M
Cooking Time: PT20M
Total Time: PT30M
Recipe Ingredients:
- 3 large ripe bananas
- 1/2 cup sourdough discard
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar
- 2 large eggs
- 1/3 cup unsalted butter (melted)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
Recipe Instructions:
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
- In a large mixing bowl, crush the ripe bananas with a potato masher or sturdy fork until no large chunks remain.
- Stir in the sourdough discard, melted butter, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the banana mixture, stirring just until combined. Avoid overmixing.
- Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven.
- Bake for 18-22 minutes or until the tops are golden brown and a toothpick inserted in the center emerges with no wet batter.