Ready in under 30 minutes, these healthy sourdough discard banana muffins are a perfect snack with a hot espresso or tea in the morning. They’re a simple way to avoid wasting flour and water when building up a sourdough starter.
There are so many ways to use sourdough discard in your baking. You can make sourdough discard banana bread, apple muffins, apple cake, pancakes, and more. These sourdough discard banana muffins are another tasty option.
This recipe uses minimal sugar and is simple to make. They taste great for breakfast with a hot coffee or as a mid-afternoon pick me up.
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To build up enough sourdough discard to make this recipe, you can store a few days’ worth of discard in the fridge.
They will taste best if eaten within four days and kept in an airtight container on the countertop.
These muffins can be kept in an airtight container in the freezer for about 3 months. I like to thaw them by putting them on the counter top overnight.
Wooden Spoon or Spatula
For complete measurements, see the printable recipe card below.
Preheat the oven to 350 F / 180 C.
Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
In another bowl combine the eggs, bananas, vanilla, coconut sugar, and warm butter.
Once combined, add the sourdough discard into the wet ingredients.
Once the wet ingredients are combined, fold in the dry ingredients.
Pour the mixture into the muffin tin.
Bake in the oven for 15 minutes.
Remove the muffins from the tin, and allow the muffins to cool before eating.
How To Serve
- With lots of butter – I like to reheat my muffins in the oven for a few minutes and then spread lots of butter on top.
- With peanut butter – The banana in these sourdough banana muffins tastes great with peanut butter.
- Chocolate Chips – Add about ½ cup of dark chocolate chips to the batter to create a banana chocolate chip muffin.
- Nuts – You can add nuts into the batter to create a sourdough banana nut muffin. Walnuts, pecans, and pumpkin seeds would all taste great.
- Peanut Butter – You could add 2 tablespoons of creamy peanut butter into the batter, and create a banana peanut butter muffin.
- Pureed Pumpkin – To create an autumnal muffin, you could add 2-3 tablespoons of pureed roasted pumpkin to the batter.
Other Ways To Use Sourdough Discard
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- 2 Ripe Bananas - Mashed
- 1 Cup Coconut Sugar
- 1 Tablespoon Maple Syurp
- 2 Eggs
- 1/2 Cup Unsalted Butter
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Sourdough Discard
- 1 1/2 Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- Preheat the oven to 350 F / 180 C.
- Combine the 1 1/2 cup flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon of salt in a mixing bowl.
- In another bowl combine the 2 eggs, 2 mashed bananas, 1 teaspoon vanilla, 1 cup coconut sugar, and 1/2 cup warm butter.
- Once combined, add the sourdough discard into the wet ingredients.
- Once the wet ingredients are combined, fold in the dry ingredients.
- Pour the mixture into the muffin tin.
- Bake in the oven for 15 minutes.
- Remove the muffins from the tin, and allow the muffins to cool before eating.
These muffins will taste best if eaten within four days and kept in an airtight container on the countertop. They can alternatively be kept in an airtight container in the freezer for about 3 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 258mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 3g
Nutrient values are estimates only.