These Sourdough Discard Banana Bread Muffins are fluffy and moist, perfect for using up leftover sourdough starter. Plus, they’re packed with sweet banana flavor!
It’s a win-win! I love how easy they are to whip up—just mix, scoop, and bake! They make a great breakfast or snack, and my family fights over the last one! 😂
Key Ingredients & Substitutions
Ripe Bananas: Use very ripe bananas for maximum sweetness and moisture. If you don’t have ripe bananas, you can speed up ripening by placing them in a brown paper bag for a day or so.
Sourdough Discard: Unfed sourdough starter is perfect here. If you don’t have any, you can use plain yogurt or buttermilk as substitutes. They’ll give a nice tang and moisture too!
Oil: Vegetable or canola oil works great for moisture. You can also use melted coconut oil for a hint of flavor, or applesauce for a healthier option.
Nuts: Walnuts or pecans add crunch, but you can skip them if you prefer a nut-free muffin or substitute with chocolate chips for a sweeter treat!
What’s the Best Way to Combine Ingredients Without Overmixing?
Mixing is key to getting fluffy muffins! Overmixing can lead to dense muffins. Here’s how to do it right:
- Combine wet and dry ingredients separately first.
- When mixing them together, stir gently with a spatula until just combined. It’s okay if there are small lumps; that’s what makes them light!
- If you’re adding in nuts or chocolate chips, do this at the end to minimize overmixing.
With practice, you’ll get the feel for the perfect muffin batter consistency!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup ripe bananas (about 2 small or 1 large banana), mashed
- 1/2 cup sourdough discard (unfed starter)
- 1 large egg
- 1/4 cup vegetable or canola oil
- 1/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts (walnuts or pecans), optional
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, with an additional 18-22 minutes to bake. Overall, you’ll be enjoying these delicious muffins in about 30-35 minutes, perfect for a quick breakfast or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with oil to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, take your ripe bananas and mash them with a fork. Then, add the sourdough discard, egg, oil, brown sugar, and vanilla extract. Whisk everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking soda, baking powder, salt, and ground cinnamon, if you’re using it. This helps to mix everything evenly and make the muffins fluffier!
4. Combine Wet and Dry Ingredients:
Now, gently add the dry ingredients to the bowl with your wet mixture. Stir with a spatula or wooden spoon until everything is just combined. It’s okay if the batter is a little lumpy; just don’t overmix!
5. Add Optional Ingredients:
If you’re using nuts, now’s the time to fold them into the batter gently!
6. Fill the Muffin Tins:
Spoon the batter evenly into the prepared muffin cups, filling each one about 2/3 full. This allows room for them to rise while baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool Down:
Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Enjoy Your Muffins:
These muffins are perfect served warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, but they probably won’t last that long—they’re so good!
This recipe yields wonderfully moist and tender banana muffins, featuring a delightful touch of tang from the sourdough discard. Enjoy them for breakfast, as a snack, or anytime you need a sweet treat!
Can I Use Frozen Bananas for This Recipe?
Absolutely! Frozen bananas work great. Just thaw them and drain any excess liquid before mashing, then proceed with the recipe as normal for deliciously moist muffins.
How Can I Make These Muffins Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend that contains xanthan gum. This will help maintain the texture while keeping them gluten-free!
What Should I Do If I Don’t Have Sourdough Discard?
No problem! If you don’t have sourdough discard, you can use 1/2 cup of plain yogurt or buttermilk as a substitute. They’ll still keep your muffins moist and add a lovely tang.
How to Store Muffins for Longer Freshness?
For longer storage, freeze the muffins! Wrap them individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Just thaw them at room temperature or heat them up in the microwave when you’re ready to enjoy!
