If you have spotty bananas left on your countertop and sourdough discard on hand, these sourdough discard banana muffins are for you! With subtitle nuttiness and a delicate crumb, these muffins are a delicious recipe for any time of the day.
Growing up we made a lot of banana quick bread to take with us on road trips or to enjoy before school. I remember slathering a layer of butter on a warm slice and nibbling on it first thing in the morning. Banana bread fresh out of the oven is definitely nostalgic for me!
I was inspired by my childhood memories to turn this recipe from a banana quick bread into either a sourdough banana quick bread or a sourdough banana muffin. We settled on sourdough banana muffins but cooked in a mini muffin tin.
This recipe has a delicate crumb, banana sweetness and of course sourdough discard. This recipe is a great way to use up sourdough discard. They are moist and extremely soft due to the combination of butter, bananas and sourdough discard.
I love that everyone in our family can enjoy them, even our little one who is ready for baby led weaning muffins! These are the ultimate meal prep idea for a quick breakfast or an after school snack.
Ingredients for sourdough discard banana muffins
To make a sourdough discard banana muffins use the below ingredients.
- Bananas
- Bananas provide the perfect sweetness for this recipe
- Cinnamon
- Salt
- All good baked good recipes have a little bit of salt. We prefer Himalayan sea salt in our muffins.
- Baking soda and baking powder
- Because this recipe uses sourdough discard as opposed to active sourdough discard, we need additional leaveners to give this muffins height.
- Eggs
- Not only do eggs provide additional protein with this recipe and add to the height of the muffins, it acts as the binder for the banana muffins.
- Sourdough discard
- Sourdough discard is a wonderful addition to this recipe as it balances the sweetness and keeps the muffins moist.
- Brown sugar
- Brown sugar provides the traditional banana bread flavor, adding additional sweetness to compliment the bananas.
- Butter
- Butter keeps the muffins from drying out. It can be swapped with any dairy free butter substitute or oil – like coconut oil.
- Flour
- Any type of flour can be used in this recipe. We have had luck with all purpose flour, whole wheat flour, almond flour, oat flour or gluten free flour.
- Almond flour
- Almond flour provides a subtitle nuttiness to the muffins and also provides the delicate crumb.
- Vanilla extract
- Use vanilla extract within this recipe for a classic taste or swap it with almond extract.
- Add Ins
- Add your favorite flavors like nuts (pecans, walnuts, macadamia nuts), raisins or chocolate chips to the recipe. We are partial to mini chocolate chips!
Kitchen Tools
- Large Mixing Bowl
- Reusable Plastic Bags (for storage)
- Mini muffin tin
- Cookie Dough Scoop
- Stackable Cooling Rack
How to Make Sourdough Banana Muffins
To make these sourdough discard banana muffins you will need a mixing bowl or two. Because this is a sourdough discard recipe, it does not have a long fermentation time. If you would like to ferment the dough on the countertop for additional health benefits, you may do so.
Preheat the oven to 350 degrees. Start by mixing together the wet ingredients (butter, eggs, sourdough discard, vanilla extract).
Second, mash your bananas and add them to the wet mixture. You can either mash bananas until smooth or keep a few chunks (our favorite!)
Next, mix your dry ingredients together (baking soda, baking powder, cinnamon, flour, almond flour, brown sugar). If using an add on – raisins, nuts or chocolate chips, add them at this time. Add wet and dry ingredients together being careful not to over mix.
Use a cookie scoop to fill an oiled mini muffin pan 3/4 way full. Cook for 10 to 15 minutes or until the tops are firm. A toothpick should come out clean when poked in the middle of the sourdough muffin.
Allow to cool completely before storing. Place on a cooling rack to speed up cooling process.
Sourdough Banana Muffin Variations
Gluten Free Sourdough Banana Muffins: To make gluten-free sourdough banana muffins, use one cup of gluten free flour in this recipe. We like using oat flour by blending oats in a blender until they form a fine powder.
Egg Free Sourdough Banana Muffins: It is possible to leave out the eggs within this recipe. No substitutions are necessary!
Sourdough Banana Muffins with Cream Cheese Icing: To add a cream cheese icing to these sourdough discard banana muffins, mix together cream cheese, salt, vanilla extract, water and powdered sugar.
Use a hand mixer to combine 4 oz cream cheese, 1 dash of salt, 1/4 tsp vanilla extract, and 2 cups of powdered sugar. Use water to thin icing to your desired consistency. Spread on top of the muffins once cooled.
Long Fermented Sourdough Banana Muffins: This recipe can be fermented on the countertop for additional health benefits. If you choose to let the sourdough discard work it’s magic – this batter can sit on the counter for 4-12 hours (or until 1-1/2 to 2x the original size). The amount of time it takes to grow 1-1/2 to 2x the original size depends on the temperature of your home.
If you would like to ferment the dough longer, place in the refrigerator for up to 3 days before cooking. Note, the sourdough flavor will be more pronounced within this recipe. Make sure to cover with plastic wrap to keep the batter moist.
Frequently Asked Questions:
Can you use Active sourdough discard?
This recipe can be made with active sourdough discard. Your sourdough discard is at its peak leave the baking soda and baking powder.
Can mini muffins be made into a larger size?
Yes, this recipe will yield 12-16 sourdough discard banana muffins. Adjust the cooking time to 20-25 minutes. Cook until a toothpick comes out from the center with no wetness sticking to it
What are good add ins for banana muffins?
Walnuts, pecans and macadamia nuts are our favorite add ins for banana muffins! We also enjoy semi sweet chocolate chips, mini chocolate chips or raisins. Add in up to 1 cup of add ins.
Why use sourdough discard in muffins?
Sourdough discard provides moisture to muffins. It also adds a tanginess to the sweet batter of bananas and brown sugar. Additionally, it is a great way to use sourdough discard which has been sitting in the fridge.
How long does sourdough discard last in the fridge?
Sourdough discard lasts for up 7-10 days in the fridge.
How to store banana muffins?
To store these muffins, place them on the countertop for up to 3 days in a ziplock bag. We enjoy ours cold out of the refrigerator for up to 1 week.
Alternatively, place them in the freezer in an airtight container or freezer safe bag up to 3 months. Place a piece of wax paper between the layer of muffins to prevent them from sticking to each other.
To reheat- remove from the freezer and place in the microwave for 15-20 seconds. Or allow them to thaw in the refrigerator or countertop before enjoying.
Sourdough Banana Muffins
Equipment
- 1 mixing bowl
- 1 muffin tin
- 1 cooling rack (optional)
Ingredients
- 3/4 cup brown sugar
- 1 cup flour oat flour, all purpose flour, wheat flour
- 1 cup almond flour
- 1 TBS cinnamon
- 1/2 tsp salt (leave out if using salted butter)
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla
- 1/4 cup butter unsalted, melted
- 2 eggs
- .59 lbs bananas About the size of 3-4 ripe bananas
- 1/2 cup sourdough starter Discard
- 1 cup add ins (optional – nuts, chocolate chips, raisins)
Instructions
- Preheat the oven to 350 degrees.
- In a small mixing bowl, combine wet ingredients (butter, eggs, sourdough discard, vanilla extract) until smooth.
- Mash your bananas and add them to the wet mixture. You can either mash bananas until smooth or keep a few chunks (our favorite!)
- In a large mixing bowl, combine dry ingredients together (baking soda, baking powder, cinnamon, flour, almond flour, brown sugar). If using an add on – raisins, nuts or chocolate chips, add them at this timeAdd wet mixture to dry mixture, being careful not to over mix.
- Oil a mini muffin pan. Use a cookie scoop to fill the pan 3/4 way full. Cook for 10 to 15 minutes or until the tops are firm. A toothpick should come out clean when poked in the middle of the sourdough muffin. Allow to cool completely before storing.
Notes
What is your childhood favorite quick bread or muffin flavor? My nostalgic flavor was definitely banana bread!
