These Sourdough Discard Banana Bread Muffins are a yummy way to use up sourdough starter! They’re fluffy, moist, and packed with ripe bananas for a sweet treat.
Don’t worry, even if you’re not a pro baker, these muffins are easy to whip up. I love having them fresh out of the oven with a touch of butter. Perfect for breakfast or a snack!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the show, adding flavor and moisture. If you don’t have any, you can use plain yogurt or applesauce as a substitute, but the muffins won’t have the same tangy flavor.
Flour: All-purpose flour works best here, but you can use whole wheat flour for a heartier option. If gluten is a concern, try using a gluten-free flour mix, but be mindful it may slightly change the texture.
Bananas: Ripe bananas are essential for sweetness and moisture. If you’re out, unsweetened applesauce can be a good alternative, but the flavor will be different. You might need to adjust sweetness if you do that.
Fat: I like using melted butter for added flavor, but vegetable oil gives a softer texture. Coconut oil is a great alternative if you enjoy a hint of coconut flavor!
How Do I Mix Without Overmixing?
One key to fluffy muffins is to mix gently. Overmixing can lead to dense muffins. Here’s how to avoid it:
- Stir the wet and dry ingredients until just combined. It’s okay if there are some lumps.
- Use a spatula to fold in any add-ins like walnuts or chocolate chips without beating them down.
- Trust the process—don’t worry if the batter isn’t completely smooth; it’ll be great when baked!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- 1/2 cup sugar (can reduce for less sweetness)
- 1/4 cup brown sugar
- 2 large ripe bananas, mashed (about 1 cup)
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe will take approximately 15 minutes for preparation and then 20-25 minutes to bake. After baking, you’ll want to let the muffins cool for about 5 minutes in the pan before transferring them to a wire rack. In total, plan for about 40-45 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats, line a muffin tin with paper liners or generously grease it to ensure your muffins come out easily.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg if you’re using it. This step helps distribute the leavening agents and spices evenly throughout the muffins.
3. Combine the Wet Ingredients:
In a large bowl, mash the ripe bananas until smooth. Then add the sourdough discard, granulated sugar, brown sugar, oil or melted butter, egg, and vanilla extract. Mix everything together until well combined, creating a lovely, fragrant banana mixture.
4. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Stir gently just until combined—it’s okay if you see some lumps! Remember, overmixing can lead to tough muffins, so keep it light and fluffy.
5. Add Extras:
If desired, gently fold in chopped walnuts or chocolate chips at this stage. They add extra texture and flavor!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for them to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. They’re ready when golden brown and a toothpick inserted into the center comes out clean.
8. Cool the Muffins:
Let the muffins cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely. This helps them stay light and avoid sogginess.
9. Serve and Enjoy:
These muffins are delightful when enjoyed warm or at room temperature. Feel free to add a little butter on top for an extra treat. Perfect for breakfast or as a snack!
These Sourdough Discard Banana Bread Muffins are packed with flavor and that slight tang from the sourdough, making them a fantastic way to use your sourdough starter while enjoying a sweet, delicious treat!
Can I Use Other Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor, or a gluten-free flour blend suitable for baking. Just keep in mind that different flours may alter the texture slightly.
How Ripe Should My Bananas Be?
The riper, the better! Look for bananas with lots of brown spots; they’re sweeter and mash easily, giving your muffins a moist and flavorful base.
Can I Make These Muffins Vegan?
Absolutely! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and replace the butter with a neutral oil or vegan butter. Just ensure your sugar is vegan as well.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature or microwave for a few seconds when you’re ready to enjoy!