Sourdough Discard Banana Bread Muffins

Got extra sourdough discard? These Sourdough Discard Banana Bread Muffins are a delicious way to use it up! Soft, moist, and lightly sweet with a hint of tang from the sourdough, they make a perfect breakfast or snack. Plus, they’re quick to make and a great way to use ripe bananas.

What Are Sourdough Discard Banana Bread Muffins?

These muffins combine the rich, comforting flavors of classic banana bread with the subtle tang of sourdough discard. The discard not only enhances the flavor but also adds a tender texture. With simple pantry ingredients and minimal prep time, these muffins are an easy and tasty way to avoid food waste.

Why You’ll Love This Recipe

• Uses sourdough discard – A great way to reduce waste.
• Moist and flavorful – Ripe bananas and sourdough create a soft, tender texture.
• Quick and easy – Ready in under 30 minutes.
• Customizable – Add chocolate chips, nuts, or even spices for variety.

Ingredients

Wet Ingredients

• 1 cup (240 g) sourdough discard
• 2 ripe bananas, mashed
• ½ cup (100 g) brown sugar
• ¼ cup (60 ml) melted butter or coconut oil
• 1 large egg
• 1 tsp vanilla extract

Dry Ingredients

• 1 ½ cups (180 g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp cinnamon
• ½ cup (90 g) chocolate chips or nuts (optional)

Step-by-Step Instructions

1. Prepare for Baking

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the sourdough discard, mashed bananas, brown sugar, melted butter (or coconut oil), egg, and vanilla extract until well combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.

4. Mix the Batter

Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix—this keeps the muffins tender. If using, stir in chocolate chips or nuts.

5. Bake the Muffins

Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 18–20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.

6. Cool and Serve

Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

• Enjoy warm with a pat of butter or drizzle of honey.
• Pair with coffee or tea for a cozy breakfast.
• Serve as an afternoon snack or lunchbox treat.

Storing and Freezing

Storage Tips

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing Instructions

To freeze, place cooled muffins in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.

Recipe Variations

• Gluten-Free – Use a gluten-free all-purpose flour blend.
• Dairy-Free – Swap butter for coconut oil and use dairy-free chocolate chips if adding.
• Nutty Twist – Add ½ cup of chopped walnuts or pecans for extra crunch.
• Spiced Up – Enhance flavor with ¼ tsp nutmeg or ginger.

FAQs

Can I use frozen bananas?
Yes! Thaw them first and drain any excess liquid before mashing.

What if I don’t have sourdough discard?
You can substitute with ½ cup of plain yogurt or buttermilk, though the flavor will be slightly different.

Can I make these into mini muffins?
Absolutely! Bake at 350°F (175°C) for 10–12 minutes until golden brown.

These Sourdough Discard Banana Bread Muffins are the perfect blend of sweet, tangy, and soft. Whether you’re looking for a way to use up extra sourdough discard or simply craving a quick homemade treat, this recipe is a must-try. Give it a go and let us know how you like them!

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