These Sourdough Discard Banana Bread Muffins are a fun twist on the classic treat! They use leftover sourdough starter, making them a perfect way to reduce food waste.
They’re soft, moist, and full of banana flavor that will make your mornings brighter! I love grabbing one with my coffee—it’s like a little hug in a muffin! 🥰
Key Ingredients & Substitutions
Bananas: Ripe bananas bring the sweetness and moisture needed. If you’re out of fresh bananas, you can use store-bought banana puree or even unsweetened applesauce in a pinch.
Sourdough Starter Discard: This is the star of the recipe! If you don’t have sourdough, you could use plain yogurt or buttermilk for moisture, but the flavor won’t be the same.
Granulated Sugar: While I prefer granulated sugar, feel free to substitute brown sugar for a deeper flavor or coconut sugar for a healthier option.
Fat: I like using vegetable oil for a softer muffin, but melted coconut oil or butter can make a tasty substitute depending on your preference.
Eggs: If you’re looking for a vegan option, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) or unsweetened applesauce as a binder.
How Do I Ensure My Muffins Are Tender and Moist?
The key to moist muffins is not to overmix the batter. Mixing too much can lead to dense muffins. Just stir until everything is combined! Adding a bit of yogurt or buttermilk, if you choose, also gives extra moisture without making the batter too wet.
- Combine wet and dry ingredients gently; lumps are okay!
- Fill muffin cups about ¾ full to allow for rising.
- Let them cool slightly before removing from the tin to avoid sticking.
Trust me, these simple tips can elevate your muffin game! Enjoy baking!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) ripe mashed bananas (about 2 medium bananas)
- 1 cup (227g) sourdough starter discard (unfed)
- ½ cup (100g) granulated sugar
- 1/3 cup (80ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ¼ cup (60ml) buttermilk or plain yogurt (optional for extra moisture)
- ½ cup chopped nuts or chocolate chips (optional)
For Topping:
- Rolled oats or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and about 20 minutes to bake. With a total time of around 35-40 minutes, you can have these delicious muffins ready to enjoy in no time!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating, prepare your muffin tin by lining a 12-cup muffin pan with paper liners or greasing it well. This ensures easy removal of the muffins later.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Then, add the sourdough starter discard, granulated sugar, vegetable oil (or melted butter), eggs, and vanilla extract. Whisk everything together until it’s smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). This step helps to remove any lumps and ensures even mixing of the dry ingredients.
4. Mix Wet and Dry Ingredients:
Now, gently add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to stir them together just until combined. It’s important to avoid overmixing, as this can make your muffins dense instead of tender.
5. Fold in Optional Ingredients:
If you’d like, fold in the buttermilk or yogurt for extra moisture, as well as any optional ingredients like chopped nuts or chocolate chips. Gently mix until they are evenly distributed throughout the batter.
6. Fill the Muffin Cups:
Evenly divide the batter among the 12 muffin cups, filling each about ¾ full. This gives enough space for the muffins to rise in the oven. If you’re using rolled oats or nuts for topping, sprinkle them on top of the batter now.
7. Bake the Muffins:
Place the muffin pan in the preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick inserted into the center comes out clean.
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps them stay fluffy!
9. Enjoy:
Enjoy your muffins warm or at room temperature! They can be stored in an airtight container at room temperature for up to 3 days. You can also freeze any leftovers for longer enjoyment!
These muffins beautifully combine the tangy flavor from the sourdough discard with the natural sweetness of ripe bananas, resulting in a tender and flavorful treat. Happy baking!
Can I Use Other Types of Flour?
Yes! You can substitute part of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition. Just make sure to adjust the liquid if necessary, as whole wheat flour can absorb more moisture.
What Should I Do If I Don’t Have Ripe Bananas?
If you only have unripe bananas, you can place them in a brown paper bag to help them ripen faster. Alternatively, you can bake the bananas in their skins at 300°F (150°C) for about 15-20 minutes until they turn black; this will soften them and enhance their sweetness.
Can I Make These Muffins Vegan?
Absolutely! You can replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use a plant-based oil in place of butter. Also, make sure your sugar is vegan, as some sugars are processed with bone char.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just place them in a freezer-safe bag or container, and they should last for up to 3 months. Thaw them at room temperature or quickly in the microwave when you’re ready to enjoy!