These Sourdough Discard Banana Bread Muffins are a fantastic way to use leftover sourdough starter! They are fluffy, moist, and bursting with banana flavor.
I love that they come together quickly—just mash some bananas, mix in your starter, and bake! Perfect for breakfast or a snack, and they’ll make your kitchen smell amazing!
Key Ingredients & Substitutions
Sourdough Starter Discard: This is a star ingredient as it provides moisture and adds a slight tang. If you don’t have sourdough starter, you can replace it with an equivalent amount of yogurt or buttermilk, but it might change the flavor a bit.
Bananas: Use ripe bananas for maximum sweetness and moisture. If you don’t have enough bananas, you can use applesauce—1/3 cup equals one banana.
Butter: Unsalted butter is preferred, but you can use margarine or coconut oil if you need a dairy-free option. Just remember that it’s best if the alternative is melted.
Brown Sugar: For a different flavor, you could use white sugar or coconut sugar. Just note that the muffins will be less caramel-like without brown sugar.
Nuts or Chocolate Chips: Feel free to mix it up! You can add walnuts, pecans, or even dried fruit for added texture. Skip them altogether for a simpler muffin.
How Do I Ensure My Muffins Are Perfectly Fluffy?
The key to light, fluffy muffins is in how you mix the batter. After combining the wet and dry ingredients, fold gently. Overmixing activates gluten and can lead to dense muffins.
- Measure flour correctly—spoon it into the cup and level it off with a knife.
- It’s also helpful to whisk dry ingredients separately to ensure an even distribution.
- Use room temperature ingredients for better mixing.
- Keep an eye on the baking time—every oven is different, so check a few minutes before the suggested time.
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Overall, you’ll spend about 35 minutes from start to finish, plus some extra time if you let them cool. These muffins are quick, easy, and perfect for using up that sourdough discard!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that the muffins bake evenly. Grease a muffin tin or line it with paper liners to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, mash the ripe bananas until smooth. Then add the sourdough starter discard, melted butter, brown sugar, vanilla extract, and eggs. Stir everything together until it’s well blended and looks creamy.
3. Whisk the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’re using it). Mixing the dry ingredients separately helps distribute the baking soda evenly, leading to better rises.
4. Combine Wet and Dry Ingredients:
Gently add the dry ingredients to the wet mixture. Use a spatula to fold them together, being careful not to overmix. A few lumps are fine, and overmixing can make the muffins tough.
5. Add Nuts or Chocolate Chips:
If you’d like to add chopped nuts or chocolate chips, fold them in gently at this stage. They add a lovely texture and flavor to the muffins.
6. Fill the Muffin Tins:
Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full. This allows room for them to rise during baking.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready!
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Enjoy!
Your sourdough discard banana bread muffins are ready to enjoy! They can be enjoyed warm, at room temperature, and they store well in an airtight container for a few days. You can also freeze them for long-term storage. Enjoy this delicious treat with a cup of coffee or tea!
Can I Use Gluten-Free Flour Instead of All-Purpose Flour?
Yes, you can try using a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum if your blend doesn’t provide that for stability. The texture may vary slightly, but they should still taste great!
How Ripe Should My Bananas Be?
The riper, the better! Look for bananas that are spotty and have a yellow-brown skin. They should be soft to the touch, as this indicates they are full of sweetness and moisture for the muffins.
Can I Freeze These Muffins?
Absolutely! These muffins freeze well. Allow them to cool completely, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Whenever you’re ready to eat, simply thaw them at room temperature or warm them in the microwave.
What Should I Do If My Batter Is Too Thick?
If your batter feels too thick, you can add a splash of milk or a little more sourdough starter until it reaches a pourable consistency. Just be careful not to make it too runny, as that can affect the muffin’s rise!