These Sourdough Discard Banana Bread Muffins are a delicious way to use up that sourdough starter! They’re moist, fluffy, and bursting with banana flavor, making them perfect for breakfast or a snack.
I love how easy they are to whip up—just mash some bananas, mix in your starter, and bake. Plus, they smell amazing while they cook! You might want to make a double batch; they disappear fast! 😊
Key Ingredients & Substitutions
Sourdough Starter Discard: This is the star of the recipe! You can use unfed discard, which adds a nice tanginess. If you’re out of sourdough starter, consider using yogurt or buttermilk as a substitute, adjusting for extra flour or liquid in the batter.
Bananas: Ripe bananas are key for sweetness and moisture. If you don’t have ripe bananas, you could use applesauce or even pumpkin puree. Adjust the sweetness accordingly if you go that route.
Butter: I love using melted butter for a rich flavor, but vegetable oil is a great alternative if you’re looking for a lighter option. Coconut oil can also give a nice hint of flavor!
Brown Sugar: Brown sugar adds moisture and depth. If you’re out of it, white sugar works fine, though it might not be as rich. You can also use honey or maple syrup but adjust the liquid amounts in your batter.
How Do I Make Sure My Muffins Are Light and Fluffy?
The secret to light and fluffy muffins is mixing the batter just enough! Here’s how:
- Start by creaming the wet ingredients together thoroughly.
- When you add the dry ingredients, fold gently. Overmixing can lead to dense muffins.
- Use a scoop to fill your muffin tin evenly, and don’t forget to preheat your oven so they bake evenly.
Following these tips will help ensure your muffins turn out perfectly every time! Enjoy baking!
Sourdough Discard Banana Bread Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed or discard from feeding)
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 3 ripe bananas, mashed (about 1 ½ cups)
- ⅓ cup melted butter (or vegetable oil)
- ½ cup brown sugar (light or dark)
- 1 large egg
- 1 tsp vanilla extract
- Optional: ½ cup chopped nuts or chocolate chips
Time Needed:
The total time for these muffins is about 35-40 minutes. This includes around 10 minutes for prep and 20-25 minutes for baking. Plus, a little time to cool before you dig in! It’s a quick and easy recipe, perfect for a delicious snack.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the muffins bake evenly. While the oven heats up, prepare your muffin tin by lining it with paper liners or greasing it well with butter or cooking spray.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This is to ensure everything is evenly combined and helps with fluffiness in your muffins.
3. Prepare Wet Ingredients:
In a large mixing bowl, mash your ripe bananas until they’re smooth. Then add in your sourdough starter discard, melted butter (or oil), brown sugar, egg, and vanilla extract. Stir all these ingredients together until they are well combined.
4. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredients into the wet ingredients. Be gentle and don’t overmix—it’s okay if there are a few lumps! If you’re adding chopped nuts or chocolate chips, fold them in at this stage.
5. Fill the Muffin Cups:
Using a scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. This gives them enough room to rise while baking!
6. Bake Your Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. To check if they are done, insert a toothpick into the center of a muffin; if it comes out clean, they’re ready!
7. Cool and Enjoy:
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This step helps them firm up a bit so they don’t fall apart when you take them out.
8. Storing Leftovers:
Enjoy your banana muffins warm or at room temperature. If you have leftovers, store them in an airtight container at room temperature for up to 3 days. They also freeze well if you want to save some for later!
These muffins have a lovely moist texture thanks to the bananas, and the sourdough discard adds a unique flavor that makes them really special. Bake a batch and enjoy a delicious treat!
Can I Use Different Types of Flour?
Yes! While all-purpose flour works best for texture, you can substitute with whole wheat flour for a heartier muffin or a gluten-free flour blend if needed. Just keep in mind that it may affect the moisture and crumb slightly.
What Can I Substitute for Ripe Bananas?
If you don’t have ripe bananas, you can use applesauce or pumpkin puree in equal amounts. Just keep in mind that using these will change the flavor a bit, so adjust the spices accordingly if desired!
How Can I Make These Muffins Vegan?
To make these muffins vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water, let sit for a few minutes until thickened) and replace the melted butter with a plant-based oil or applesauce.
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative—add in dried fruits, coconut flakes, or a teaspoon of cinnamon for extra flavor. Just be mindful of the moisture content if adding larger ingredients like fresh fruit.