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

Healthy Sourdough Discard Banana Muffins

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.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12
Course: Sourdough Discard Recipes
Calories: 222
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350 F / 180 C.
  2. 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.
  3. In another bowl combine the 2 eggs, 1 tablespoon maple syrup, 2 mashed bananas, 1 teaspoon vanilla, 1 cup coconut sugar, and 1/2 cup warm butter.
  4. Once combined, add the sourdough discard into the wet ingredients.
  5. Once the wet ingredients are combined, fold in the dry ingredients.
  6. Pour the mixture into the muffin tin.
  7. Bake in the oven for 15 minutes.
  8. Remove the muffins from the tin, and allow the muffins to cool before eating.

Nutrition

Serving: 1gCalories: 222kcalCarbohydrates: 34gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 51mgSodium: 258mgFiber: 1gSugar: 19g

Video

Notes

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.

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