These Sourdough Discard Banana Bread Muffins are a tasty way to use leftover sourdough starter. They’re soft, moist, and bursting with banana flavor—perfect for breakfast or a snack!
I love how easy they are to whip up. Just mix the ingredients, fill the muffin tin, and bake! You’ll impress everyone with these yummy treats. Who knew using leftovers could taste so good? 🍌🧁
Key Ingredients & Substitutions
Sourdough Discard: Your star ingredient! Using unfed sourdough starter adds tang and moisture. If you don’t have any, you can use plain yogurt or applesauce as a replacement, but the flavor will differ slightly.
Bananas: Ripe bananas are key for sweetness and moisture. The more brown spots, the better! If you don’t have enough ripe bananas, you can mix in some mashed pumpkin or applesauce as a substitute.
Sugar: Either white or brown sugar works, but I prefer brown for a richer flavor. If you want a healthier option, consider using honey or maple syrup, adjusting the liquid in the recipe slightly.
Oil or Butter: Vegetable oil keeps the muffins moist, while melted butter gives a richer taste. If you’re looking for a lighter option, avocado oil or coconut oil are good substitutes.
How Do You Ensure Fluffy Muffins?
The key to fluffy muffins is not overmixing your batter! Here’s how to do it right:
- Start by mixing your wet ingredients thoroughly, then combine with the dry ingredients.
- Mix gently until no dry flour is visible; it’s okay if there are a few lumps. Overmixing will lead to dense muffins.
- Filling the muffin cups about 3/4 full allows room to rise nicely in the oven.
Remember, baking is as much about technique as it is about ingredients. Enjoy your baking time!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup mashed ripe bananas (about 2-3 bananas)
- 1/2 cup sugar (white or brown sugar)
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- Optional: 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This recipe prep takes about 15 minutes, and then you’ll bake the muffins for 20-25 minutes. So, overall, you can enjoy your fresh muffins in about 40-45 minutes!
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a muffin tin with paper liners or lightly grease each muffin cup with oil or butter. This will help your muffins come out easily after baking!
2. Combine Wet Ingredients:
In a large bowl, add the sourdough discard, mashed bananas, sugar, vegetable oil (or melted butter), egg, and vanilla extract. Mix everything together until it’s nice and smooth. This is where all the delicious flavor begins!
3. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to evenly distribute the leavening agents, so your muffins rise perfectly!
4. Fold it All Together:
Now, gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! It’s okay if the batter has a few lumps. Overmixing can make your muffins tough, and we want them to be fluffy!
5. Add Nuts or Chocolate Chips:
If you like, you can fold in some chopped nuts or chocolate chips for extra texture and flavor. Yum!
6. Fill and Bake:
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. This allows them to rise during baking. Pop them in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them fresh and warm!
Now you’re ready to enjoy your delicious, moist sourdough discard banana bread muffins! Perfect for breakfast or a tasty snack!
Can I Use Frozen Bananas in This Recipe?
Absolutely! Frozen bananas work great for baking. Just make sure to thaw and drain any excess liquid before mashing them. They’ll add the same delicious flavor and moisture to your muffins!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them for up to 2 months. Just thaw in the fridge overnight when you’re ready to enjoy them!
Can I Substitute the Sourdough Discard?
Yes, if you don’t have sourdough discard, you can use unsweetened applesauce or plain yogurt as a substitute. Keep in mind that the flavor will change slightly, but they will still produce tasty muffins!
What Can I Add to the Muffins for Extra Flavor?
Feel free to get creative! Chopped walnuts, pecans, chocolate chips, or dried fruits like raisins or cranberries make excellent additions. Just fold them in with the dry ingredients before combining them with the wet ingredients.