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.
Sourdough Banana Bread Muffins
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.
Ingredients
- 1 cup granulated 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
Instructions
- 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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Nutrition Information:
Yield:
18Serving Size:
1 MuffinAmount 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.
Windblown Blonde
Thursday 15th of March 2018
Thanks for the recipe! My hubby made them and they loved them. I'm allergic to bananas �� But they smelled amazing! I am making them for family friends next-that's when you really know it's a great recipe!
Anonymous
Friday 24th of June 2016
I have never heard of making banana bread muffins with sourdough. Sounds very tasty! Thanks for sharing.
Carlee
Saturday 25th of June 2016
It is delicious! I have been really into making sourdough muffins lately. I like to use a lot of whole wheat flour in my baked goods and I feel like the sourdough helps keep them from feeling too dense and gives them that extra boost.
Big Rigs 'n Lil' Cookies
Thursday 16th of June 2016
I could go for an entire summer of 70 degrees! What a treat that would be! These muffins sound fabulous. I really must try these.
Carlee
Thursday 16th of June 2016
Doesn't a stretch of 70s sound great? Especially as it is in the mid-90s here today and humid as all get-out!
Kim - KnockitoffKim.com
Wednesday 15th of June 2016
It sounds like Jax (and mommy) are living the good life! We're right with you on the sweltering heat with the insane humidity. So far, we've been spared but I know it's coming! These look lovely, and perfect for a quick breakfast. I know a few kids around here who covet a good banana bread. I'll be giving them a try! Thanks so much for sharing with us and we hope you'll link up with us again at You Link It We Make It! - Kim @ knockitoffkim.com
Carlee
Wednesday 15th of June 2016
We do have it pretty good! We have not been spared with heat and humidity though, it's supposed to hit 96 today and we had a tiny storm this morning. Not quite enough rain to water the garden, just enough to push the humidity to one million and ten percent! ;-)
Aprilrutherford
Tuesday 14th of June 2016
Hi Carlee!! These look so good, I didn't make them yet, but did pick them as one of my additional features at You Link it, We Make It tomorrow! Hope to see you back for the party!
Carlee
Wednesday 15th of June 2016
Thank you! They are a great way to use some starter and Jax has been loving getting one out of the freezer each morning!