Go Back
–+ servings
three sourdough banana muffins on a white cake pedestal with the top one cut in half and smeared with butter
Print Recipe
No ratings yet

Sourdough Discard Banana Muffins

These Sourdough Discard Banana Muffins are tender, fluffy, and full of sweet and tangy flavors. They are a great way to start off your day.
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 265kcal
Author: Wendy

Equipment

  • mixing bowls
  • Muffin Tin
  • paper liners
  • cooling rack

Ingredients

  • ¾ cup Light Brown Sugar packed
  • ⅔ cup Canola Oil
  • 2 Large Eggs
  • 2 teaspoons Vanilla
  • 1 ¼ cup Ripened Banana mashed, 3 very ripe bananas
  • ½ cup Sourdough Discard
  • 1 ¾ cup Flour
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Baking Powder
  • ½ teaspoon Cinnamon ground

Instructions

  • Add the sugar, oil, eggs, vanilla, and banana to a mixing bowl and whisk together until the sugar has dissolved and the mixture is smooth and creamy.
  • Add the sourdough discard and stir until fully incorporated.
  • In a separate bowl, mix the flour with the salt, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet and fold them together until fully incorporated. Set the batter aside to rest for 10 minutes.
  • Preheat the oven to 350°f.
  • Add muffing liners to your muffin tin.
  • Fill each muffin liner 3/4 full and evenly among the liners.
  • Bake the muffins at 350°f for 25 minutes or until the muffins are golden brown and fully cooked, use a toothpick to test the center muffin.
  • Remove the cooked muffins, and set them on a cooling rack until cool to the touch.
  • Enjoy muffins with a little butter!

Notes

  • Use overripe bananas: The more ripe the bananas, the sweeter and more flavorful your muffins will be. The bananas should be very soft and mashable.
  • Adjust sweetness to your taste: Unlike regular banana bread or muffins, sourdough discard banana muffins don't require as much sugar since the sourdough discard adds a tangy flavor. Adjust the amount of sugar to your personal taste.
  • Mix dry ingredients first: Make sure to mix your dry ingredients well before adding them to the wet ingredients. This ensures that everything is evenly incorporated and that you won't end up with pockets of flour.
  • Don't overmix the batter: Once you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to tough muffins.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes. 
 

Nutrition

Serving: 1Serving | Calories: 265kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 212mg | Potassium: 105mg | Fiber: 1g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg