Sourdough Banana Muffins Recipe
Easy sourdough banana muffins! Use your discard for a flavorful, moist treat. Perfect for breakfast or snack.
Equipment
- Mixing bowls (one large for wet ingredients, one medium for dry)
- Whisk or fork (for mixing dry ingredients and mashing bananas)
- Spatula or wooden spoon (for combining batter)
- Muffin tin (standard 12-cup size)
- Paper liners or cooking spray (to prevent sticking)
- Measuring cups and spoonsOven (preheated to the right temperature)
- Cooling rack (optional, but helps with even cooling)
Ingredients
- 1 cup 240g sourdough discard, unfed
- 3 medium overripe bananas mashed
- 2 large eggs room temperature
- 1/2 cup 120ml oil (avocado, canola, or melted coconut oil)
- 1/2 cup 100g granulated sugar
- 1/4 cup 50g packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups 180g all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1 cup chocolate chips 1/2 cup chopped nuts, spices
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, mash the bananas.
- Add the sourdough discard, eggs, oil, sugars, and vanilla extract. Whisk until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in any optional add-ins.
- Divide the batter among the muffin cups.
- Bake for 5 minutes at 425°F (220°C), then reduce the temperature to 375°F (190°C) and bake for 13-15 minutes more.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack.
Notes
For gluten-free muffins, use a 1:1 gluten-free baking blend.
For vegan muffins, replace eggs with flax eggs or applesauce.
Store at room temperature for up to 3 days or freeze for up to 3 months.
For vegan muffins, replace eggs with flax eggs or applesauce.
Store at room temperature for up to 3 days or freeze for up to 3 months.