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sourdough discard banana muffins

Easy Sourdough Discard Banana Muffins

These easy sourdough discard banana muffins are moist, tender and delicious! Learn how to make sourdough banana muffins with mashed bananas, brown sugar, and melted butter! This is the best banana muffin recipe!
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Prep Time 15 minutes
Cook Time 18 minutes
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 72 kcal

Equipment

  • 1 Large Bowl
  • 1 stand mixer or hand held mixer
  • 1 Cupcake tin
  • 12 cupcake liners

Ingredients
  

  • 1 and 1/2 cups all purpose flour 188 grams
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 and 1/2 cups mashed ripe bananas 350 grams
  • 1/3 cup sourdough discard 80 grams
  • 1 egg (large) room temperature
  • 2 tsp vanilla
  • 6 tbsp melted butter or coconut oil
  • 2 tbsp milk
  • 2/3 cup brown sugar (light or dark) packed

Instructions
 

  • Preheat the oven to 425 degrees F and line a muffin tin with muffin liners.
  • In a large mixing bowl whisk all of the dry ingredients.  In a small bowl, mash the bananas well with a fork. 
    1 and 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
  • In a separate mixing bowl or a stand mixer, beat the melted butter, mashed bananas, sugar, milk, egg, and vanilla.  Add in the sourdough discard and beat until combined.
    1 and 1/2 cups mashed ripe bananas, 1/3 cup sourdough discard, 1 egg (large), 2 tsp vanilla, 6 tbsp melted butter, 2/3 cup brown sugar (light or dark)
  • Add the dry ingredients to the wet, and beat until just combined. Use a spatula to scrape down the sides of the bowl.  
  • Fill each cupcake liner to the top with muffin batter. 
  • Bake at 425 degrees F for five minutes. Without opening the oven, reduce the temperature to 350 degrees F and bake for an additional 16-18 minutes or until a toothpick comes out clean.

Notes

  • For taller muffins, let the batter rest for 15-30 minutes before baking. 
  • Bake the muffins for five minutes at 425 degrees, then reduce the temperature to 350 degrees F to encourage tall, bakery style muffins. 
  • Active sourdough starter can be used in this recipe- just stir it down prior to adding it to the batter. 
  • Add in nuts, raisins, or mini chocolate chips to make these muffins extra special!

Nutrition

Calories: 72kcalCarbohydrates: 15gProtein: 2gFat: 0.2gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 224mgPotassium: 22mgFiber: 1gSugar: 0.2gVitamin A: 1IUVitamin C: 0.01mgCalcium: 24mgIron: 1mg
Keyword sourdough, dessert
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