Healthy Sourdough Discard Banana Muffins

Name: Healthy Sourdough Discard Banana Muffins - Documenting Simple Living
Uploaded: 2022-08-18T11:00:58+00:00
Duration: 3 min 45 s
Description: Ready in under 30 minutes, these healthy sourdough discard banana muffins are a perfect snack with a hot espresso or tea in the morning.

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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.

Table of Contents

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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.

An overhead shot of six sourdough discard banana muffins on a wooden cutting board.

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.

Tips

To build up enough sourdough discard to make this recipe, you can store a few days’ worth of discard in the fridge.

FAQ

How Long Will These Muffins Last?

They will taste best if eaten within four days and kept in an airtight container on the countertop.

Can You Freeze Sourdough Discard Banana Muffins?

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.

Tools

Large Bowl

Wooden Spoon or Spatula

Measuring Cups

Muffin Tin

Ingredients

Ripe Bananas

Coconut Sugar

Eggs

Maple Syrup

Unsalted Butter

Vanilla Extract

Sourdough Discard

All-Purpose Flour

Baking Soda

Baking Powder

Salt

For complete measurements, see the printable recipe card below.

Instructions

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, maple syrup, 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.

An overhead shot of sourdough discard banana muffins in a muffin tin before being baked.

Bake in the oven for 15 minutes.

Remove the muffins from the tin, and allow the muffins to cool before eating.

An overhead shot of sourdough discard banana muffins in a muffin tin. There is one muffin sitting beside the tin.

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.

Additions

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.

A close up photo of a sourdough discard banana muffin with more muffins in the background.

Other Ways To Use Sourdough Discard

No-Wait Sourdough Discard Donuts (3 Variations)

Simple Sourdough Pumpkin Cinnamon Rolls

Naturally Sweetened Sourdough Apple Muffins

Simple and Savoury Sourdough Scallion Pancakes

Sourdough Crackers With Olive Oil And Herbs (No Wait)

Easy No-Wait Sourdough Discard Naan (No Yeast)

Dark Chocolate Chip Sourdough Oatmeal Cookies

Simple Sourdough Starter Pancakes

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An overhead shot of sourdough discard banana muffins on a wooden cutting board.

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