Soft banana bread inspired sourdough muffins are tender and delicious. They are a great way to turn a little sourdough discard into a delicious breakfast.
Adding sourdough discard to your muffins is a great way to add nutrients and flavor to the final product. But this recipe is still quick and easy, making it a perfect breakfast or snack option.
By now it’s no surprise that sourdough muffins are my jam. Bertha (my sourdough starter) and I love to make muffins together. We do a pretty darn good job too, if I do say so myself.
She just loves to get a taste of a bit of sugar and I love having a quick and easy breakfast waiting for Little Dude. We have two or three kinds of muffins in the freezer at any given time. So he just picks one, we warm it up and breakfast is ready.
With some muffin recipes, having them regularly might not be such a good idea. But most of my muffins use oatmeal, whole wheat flour, sourdough starter, yogurt and as little sugar as I can get away with but still have them taste like the delicious muffin you expect.
This muffin recipe takes it even one step further. These are muffins that you can feel pretty darn good about and still feel like you are giving yourself a treat. Go ahead and try one. Heck, enjoy it!
More Great Recipes Using Sourdough Discard or Unfed Starter
Oatmeal chocolate chip sourdough muffins are one of our all time favorite ways to use discard and turn it into breakfast. Though oatmeal raisin sourdough muffins were the original in our series of sourdough muffins.
If bread is more your style, sourdough crescent rolls are always a hit. I like to make them as part of the menu for holidays like Thanksgiving and Christmas.
You might also like chocolate sourdough banana bread. It is moist, delicious and a great excuse to have chocolate for breakfast.
Feel free to tell me about your favorite sourdough recipes in the comments below. I am always looking for great new ways to use my starter.
- 1 cup sugar
- 1 large egg
- 4 overripe bananas, mashed
- 1 cup sourdough discard (or unfed starter fresh from the fridge)
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup coconut oil, melted
- 1 teaspoon vanilla extract
- Preheat oven to 400°F and grease muffin tins.
- Stir together sugar, egg, bananas and sourdough starter.
- In a separate bowl, mix together dry ingredient. Then add dry ingredients to wet ingredients, stirring until just mixed.
- Stir in coconut oil and vanilla.
- Scoop into prepared muffin tins.
- Bake 12-18 minutes, or until a toothpick tests clean.
- Remove from muffin tins and cool on a wire rack.
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Serving Size:1 Muffin
Amount Per Serving: Calories: 180Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 210mgCarbohydrates: 29gFiber: 2gSugar: 15gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.