Quick Sourdough Discard Banana Muffins

Why You’ll Love This Recipe

Sourdough discard banana muffins are a fantastic way to use up excess sourdough starter while creating a moist, flavorful treat. These muffins have a slight tang from the discard, balanced perfectly with the natural sweetness of ripe bananas. They come together quickly, making them a great option for breakfast, snacks, or even dessert. Plus, they’re versatile—you can add nuts, chocolate chips, or spices to suit your taste.

Ingredients

• 1 cup mashed ripe bananas (about 2 medium bananas)
• ½ cup sourdough discard (unfed starter)
• ½ cup granulated sugar
• ¼ cup brown sugar
• ½ cup melted butter or oil
• 2 eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon (optional)
• ½ cup mix-ins (chocolate chips, chopped nuts, or dried fruit, optional)

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the mashed bananas, sourdough discard, granulated sugar, brown sugar, melted butter (or oil), eggs, and vanilla extract until smooth.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).

Step 4: Mix the Batter

Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix, as this can lead to dense muffins. If using chocolate chips, nuts, or dried fruit, fold them in at this stage.

Step 5: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Cool and Enjoy

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

Variations

• Chocolate Lovers: Add ½ cup chocolate chips to the batter.
• Nutty Muffins: Mix in ½ cup chopped walnuts or pecans.
• Spiced Up: Increase cinnamon to 1 ½ teaspoons and add a pinch of nutmeg.
• Healthier Version: Substitute half the all-purpose flour with whole wheat flour and use coconut sugar instead of granulated sugar.
• Dairy-Free: Use coconut oil or a plant-based butter alternative.

Servings and Timing

• Servings: 12 muffins
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in the fridge for up to 1 week.
• Freezer: Freeze in a sealed bag for up to 3 months. Reheat in the microwave for 20-30 seconds or let thaw at room temperature.

FAQs

Can I use discard straight from the fridge?

Yes, you can use cold sourdough discard, but letting it come to room temperature helps with even mixing.

Do I need to feed the sourdough discard first?

No, unfed sourdough discard works perfectly in this recipe.

Can I make these muffins gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Why are my muffins dense?

Overmixing the batter or using underripe bananas can lead to denser muffins.

Can I reduce the sugar?

Yes, you can reduce the sugar slightly, but it may affect the texture. Using very ripe bananas helps maintain sweetness.

Can I make these muffins vegan?

Yes, replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) and use a dairy-free butter or oil.

What if my bananas aren’t ripe enough?

Roast them in a 300°F oven for 10-15 minutes until they soften and darken.

Can I use honey or maple syrup instead of sugar?

Yes, but reduce other liquids slightly to compensate.

How do I know when the muffins are done?

A toothpick inserted in the center should come out clean or with a few crumbs.

Can I make this into a loaf instead of muffins?

Yes, bake in a greased 9×5-inch loaf pan at 350°F for 50-60 minutes.

Conclusion

These quick sourdough discard banana muffins are a great way to use up your sourdough starter while making a delicious, moist treat. They’re easy to customize and perfect for meal prep, breakfast, or a sweet snack. Try them with your favorite mix-ins, and enjoy a homemade treat with a hint of sourdough tang!

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