Sourdough Banana Muffins are a tasty and easy way to use up overripe bananas and leftover active sourdough starter. The addition of sourdough starter discard gives the delicious muffins a tangy flavor that sets them apart from traditional banana muffins.
Check out my Pumpkin Banana Muffins and my Orange Cranberry Muffins for more delicious muffin recipes!
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This sourdough muffin recipe is the perfect way to make use of ripe bananas. It's the best way to make a delicious breakfast!
These ingredients are combined into a moist and flavorful muffin with a tangy sourdough taste. If you love sourdough bread then you'll this sourdough banana bread recipe!
Why You'll Love This Recipe
The recipe is straightforward and simple to follow, and a great way to use up extra sourdough discard. It's also a delicious way to use up those overripe bananas that are too soft to eat but are perfect for baking.
These muffins can be enjoyed as a quick breakfast or snack, and they also make for a great on-the-go option.
Ingredients You Need
- Light brown sugar: Used to sweeten the muffins and add moisture.
- Canola oil: Adds moisture to the muffins while keeping them light and fluffy.
- Eggs: A binding agent that help hold the muffins together.
- Vanilla extract: Adds a sweet, fragrant flavor to the muffins.
- Ripened mashed banana: Adds natural sweetness and moisture to the muffins.
- Flour: The base ingredient in the muffins, providing structure and stability.
- Sea salt: A pinch of sea salt enhances the flavor of the muffins by balancing out the sweetness.
- Baking soda: Helps the muffins to rise.
- Baking powder: A leavening agent that helps the muffins rise and become light and fluffy.
- Ground cinnamon: Adds a warm, comforting flavor to the muffins and pairs well with the banana flavor.
Step By Step Photos
Mix sugar, oil, eggs, vanilla and banana.
Add the sourdough discard.
Add dry ingredients to the wet.
Mix until just combined.
Spoon the batter into the muffin liners.
Bake!
How To Make Banana Sourdough Muffins From Scratch
Step 1. Preparation: Preheat oven to 375 °F, grease 12-cup muffin pan or use paper liners.
Step 2. Wet ingredients: In a large bowl, whisk brown sugar, canola oil, eggs, vanilla, and mashed banana until smooth. Add sourdough discard and stir.
Step 3. Dry ingredients: In a separate bowl, mix flour, sea salt, baking soda, baking powder, and cinnamon.
Step 4. Combine: Gradually add dry ingredients to the banana mixture, mix until just combined. Rest batter for 10 minutes.
Step 5. Fill muffin cups: Spoon the muffin batter into liners, filling each cup about ¾ full.
Step 6. Bake: Bake in the preheated oven for 20-25 minutes until a toothpick comes out clean.
Step 7. Cool: Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Use bananas that are fully ripened and have a lot of brown spots on the skin. They will be sweeter and have more natural moisture, which will result in a more flavorful and moist muffin.
- Use muffin liners to prevent the muffins from sticking to the pan.
- Add ½ to 1 cup of chocolate chips to the batter for a chocolate twist.
- Add in a handful of chopped nuts for sourdough banana nut muffins.
Frequently Asked Questions About Sourdough Discard Banana Muffins
Store completely cooled muffins in an airtight container at room temperature for up to 2 days.
Yes, for longer storage (up to a week), refrigerate in an airtight container.Yes, you can use other neutral-tasting oils such as vegetable oil, grapeseed oil, or avocado oil.
Place fully cooled muffins in a freezer bag or air-tight container. Muffins can be frozen for up to 2-3 months for best quality.
More Banana Recipes You Might Enjoy
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Sourdough Banana Muffins
Ingredients
- ¾ cup light brown sugar packed
- ⅔ cup canola oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¼ cup ripened mashed banana about 3 bananas
- ½ cup sourdough discard
- 1 ¾ cups all-purpose flour
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F. Grease a muffin tin or line it with muffin liners.
- In a large mixing bowl, whisk together the light brown sugar, canola oil, eggs, vanilla extract and banana until smooth.
- Add the sourdough discard and stir until fully incorporated.
- In a separate mixing bowl, combine the flour, sea salt, baking soda, baking powder, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Set the batter aside to rest for 10 minutes.
- Spoon the batter into the muffin liners, filling each cup about ¾ full.
- Bake the muffins for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes. Transfer the muffins to a wire rack and let them cool completely.
Notes
- Use bananas that are fully ripened and have a lot of brown spots on the skin. They will be sweeter and have more natural moisture, which will result in a more flavorful and moist muffin.
- Use muffin liners to prevent the muffins from sticking to the pan.
- Add ½ to 1 cup of chocolate chips to the batter for a chocolate twist.
- Add in a handful of chopped nuts for sourdough banana nut muffins.
- Storing: Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage (up to a week), refrigerate in an airtight container.
- Freezing: Place fully cooled muffins in a freezer bag or air-tight container. Muffins can be frozen for up to 2-3 months for best quality.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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