Description
These sourdough discard banana bread muffins are incredibly moist, tender, and full of rich banana flavor with a subtle sourdough tang. They’re the perfect way to use up extra sourdough discard while baking a family-friendly breakfast or snack in under an hour.
Ingredients
Scale
- 1 cup sourdough discard (fed or unfed)
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup melted butter or neutral oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 teaspoon cinnamon
- Optional: 1/2 cup chopped nuts or chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, whisk mashed bananas, eggs, brown sugar, butter, and vanilla until smooth.
- Stir in sourdough discard until fully combined.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon if using.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fold in nuts or chocolate chips if desired.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake for 20–22 minutes until a toothpick inserted comes out with a few moist crumbs.
- Cool for 10–15 minutes before serving.
Notes
Use very ripe bananas for maximum sweetness and moisture. Avoid overmixing the batter to keep muffins tender. Muffins freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 16g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough discard banana muffins, banana bread muffins, sourdough discard recipes