These Sourdough Discard Banana Bread Muffins are a fun way to use leftover sourdough starter! They are soft, moist, and packed with banana flavor that everyone will love.
Plus, they are super easy to whip up—perfect for a cozy breakfast or snack. I can’t resist having one (or two) fresh out of the oven. They make my kitchen smell heavenly! 🍌
Key Ingredients & Substitutions
Sourdough Starter Discard: This is key for flavor and moisture. If you don’t have discard, try using plain yogurt or applesauce as a substitute, but you’ll miss the unique flavor. I love the tanginess of sourdough in this recipe!
Bananas: Ripe bananas are crucial for sweetness and moisture. If you don’t have ripe bananas, you can use fresh ones, just mash them well and add a tablespoon of sugar to balance the tartness.
Flour: All-purpose flour works best here, but if you want to add more nutrition, consider using whole wheat flour. Just know it may alter the texture slightly, making it denser, which I enjoy sometimes!
Nuts: Walnuts and pecans add a great crunch. If you have allergies or just don’t like nuts, feel free to skip them or swap in chocolate chips for a sweet twist!
How Can You Ensure Your Muffins Are Light and Fluffy?
To keep your muffins tender, the mixing technique is key. Here’s how to do it right:
- Mix wet ingredients until combined but don’t overbeat; this helps retain the muffins’ lightness.
- When adding the dry ingredients, gently fold them into the wet mixture using a spatula. Overmixing can lead to dense muffins.
- Stop mixing as soon as you can no longer see dry flour. A few lumps are okay!
These small tweaks can make a big difference—trust me, your muffins will come out just right! Enjoy your baking!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed/starter discard, no feed)
- 3 medium ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15-20 minutes for preparation and 20-25 minutes for baking. In total, you’re looking at about 45-50 minutes before you can enjoy these delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This is important so the muffins bake evenly. Line a muffin tin with paper liners or grease them well to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, mashed bananas, granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract. Mix everything together until it’s nice and smooth—this is your delicious wet mixture!
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it. This ensures even distribution of the dry ingredients throughout the batter.
4. Combine Wet and Dry Mixtures:
Now it’s time to bring everything together! Add the dry ingredients to the wet ingredients and gently fold until just combined. Be careful not to overmix—this helps keep your muffins tender and fluffy. A few lumps are totally fine!
5. Add Nuts (if using):
If you love a little crunch, fold in the chopped walnuts or pecans. They add a lovely texture and flavor but feel free to skip them if you prefer your muffins nut-free!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
7. Bake to Perfection:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. You know they’re ready when a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature!
9. Storage:
Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. They’re great to have on hand!
These muffins have a lovely banana flavor balanced with the subtle tang of sourdough, making them delightfully moist and delicious. Enjoy them for breakfast or as a delightful snack anytime!
Can I Substitute the Sourdough Starter?
Yes, if you don’t have sourdough starter, you can use plain yogurt or unsweetened applesauce as a substitute. This will slightly change the flavor and texture, but your muffins will still be delicious!
How Ripe Should the Bananas Be?
The riper the bananas, the better! Look for bananas that are brown and speckled, as they will provide the natural sweetness and moisture needed for the muffins.
Can I Use Different Mix-Ins?
Absolutely! Feel free to swap out walnuts or pecans for chocolate chips, dried fruit, or even shredded coconut for a twist on flavor. Just remember not to add too many heavy mix-ins, as it can affect the muffin structure.
What’s the Best Way to Store Leftovers?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in an airtight container or freezer bag. Thaw at room temperature when you’re ready to enjoy!
