These Sourdough Discard Banana Bread Muffins are a tasty way to use up any leftover sourdough starter. They’re fluffy, moist, and packed with banana goodness!
Plus, who wouldn’t want a reason to enjoy warm muffins right out of the oven? I like popping a few in the freezer for a quick breakfast treat later. Yum!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star ingredient that makes these muffins uniquely delicious. If you don’t have sourdough discard, you can try using Greek yogurt or buttermilk to add moisture and tangy flavor.
Bananas: Ripe bananas are vital for sweetness and moisture. If you’re short on bananas, or if they’re not ripe enough, you may substitute with unsweetened applesauce, using about ½ cup for moisture, though the flavor will change slightly.
Flour: I use all-purpose flour, but you can make these muffins gluten-free with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for best results.
Sugar: Granulated sugar sweetens the muffins, but brown sugar can provide a richer flavor. You can also reduce the sugar by ¼ cup if you prefer less sweetness, especially with ripe bananas!
Nuts or Chocolate Chips: Adding nuts provides crunch, while chocolate chips add sweetness. If nut allergies are a concern, feel free to omit them or try sunflower seeds instead.
How Do I Make Sure My Muffins Rise Well?
Getting muffins to puff up nicely can be a bit tricky! Here’s how to ensure your muffins rise effectively:
- Use fresh baking soda since it helps create lift; old baking soda may lose its effectiveness.
- Don’t overmix the batter. Stir just until wet and dry ingredients are combined—this keeps the muffins lighter.
- Fill each muffin cup only about ¾ full so they have room to rise.
- Be sure your oven is fully preheated before you put the muffins in to cook. An even temperature helps them rise uniformly.
- Consider using an oven thermometer to check if your oven is at the right temperature for baking.
With these tips in mind, you’re on your way to making fluffy, delightful muffins! Enjoy every bite!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large ripe bananas, mashed
- 2 large eggs
- ½ cup granulated sugar
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped nuts or chocolate chips (optional)
- Additional sugar for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake. Allow a little extra time for the muffins to cool before enjoying. Perfect for a weekend breakfast or a quick snack during the week!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it generously with cooking spray or butter so the muffins don’t stick.
2. Mix Wet Ingredients:
In a medium bowl, whisk together the sourdough discard, mashed bananas, eggs, sugar, and your choice of oil or melted butter, along with the vanilla extract. Mix until everything is well combined and smooth.
3. Combine Dry Ingredients:
In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’re using it) so that they are evenly mixed.
4. Combine Wet and Dry Mixtures:
Now it’s time to mix! Pour the banana mixture into the flour mixture and gently fold everything together. Be careful not to overmix; stop as soon as you see no more dry flour. This will keep your muffins light and fluffy!
5. Add Optional Extras:
If you want an extra crunch or sweetness, fold in the chopped nuts or chocolate chips at this point.
6. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Leave a little space at the top for the muffins to rise!
7. Add a Sweet Topping:
If you’re feeling extra indulgent, sprinkle a little extra sugar on top of each muffin before baking for a delightful sugary crust.
8. Bake the Muffins:
Place your 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.
9. Cool the Muffins:
After baking, allow the muffins to cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them set and keeps them from getting soggy.
10. Enjoy:
These muffins are best enjoyed warm or at room temperature. Store any leftovers in an airtight container for up to a few days—or freeze them for a tasty treat later!
These Sourdough Discard Banana Bread Muffins combine the lovely texture of ripe bananas with the unique flavor of sourdough, making for a superb breakfast or snack option. Enjoy every delicious bite!
Can I Use Regular Flour Instead of All-Purpose Flour?
Yes, you can! Although all-purpose flour works best for these muffins, you can substitute it with whole wheat flour for a slightly nuttier flavor and extra nutrients. If you choose to use whole wheat flour, consider adding a tablespoon or two more liquid to the batter to maintain moisture.
How Do I Store Leftover Muffins?
To store leftovers, place the muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them! Just wrap each muffin individually in plastic wrap and store in a freezer bag for up to 3 months.
What If I Don’t Have Ripe Bananas?
If your bananas aren’t ripe enough, you have a couple of options! You can ripen bananas quickly by placing them in a brown paper bag for a day or two, or use unsweetened applesauce as a substitute—about ½ cup should do the trick. Keep in mind this will change the flavor slightly.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, substitute the eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and replace the dairy with a plant-based oil like coconut or avocado oil. Your muffins will still turn out delicious!
