Turn sourdough discard into delicious banana bread inspired muffins. They are soft and delicious. Start your day off right with some sourdough banana bread muffins.
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.
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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!
They are a great way to use overripe bananas or extra sourdough starter. Plus, they come together really quick and easily.
Sourdough Banana Bread Muffins
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 or more all purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F and grease muffin tins.
- In a large mixing bowl, stir together 1 cup granulated sugar, 1 large egg, 4 overripe bananas and 1 cup sourdough discard.
- In a separate bowl, mix together 1 cup all purpose flour, 1 cup white whole wheat flour, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon baking powder, and ½ teaspoon baking soda.
- Add dry ingredients to wet ingredients, stirring until just mixed.
- Stir in ½ cup coconut oil and 1 teaspoon vanilla extract.
- 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.
Notes
- You can use melted butter or your favorite neutral oil in place of the melted coconut oil.
- You can also use more all-purpose flour in place of the whole wheat flour if you prefer.
- Store muffins in an airtight container at room temperature for 3-4 days. Freeze for longer storage.
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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.
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The recipe was good, but I feel like it lacked in banana flavor. I could not have used enough, as I used some ripe, smashed bananas that I had frozen because I really needed to use them! I have bananas coming out of my ears! It very well could have been me! I also put more cinnamon than what the recipe called for, but it could have used even more (we love cinnamon). I also made a streusel to go on top, which helped with the overall flavor, but I was really missing the banana punch. It was quite “floury” tasting, but the muffin was moist, and I love how easy it was to follow your recipe. Will definitely be using again, I just might amend some ingredients.
If you find your perfect mix, you’ll have to let me know!