Sourdough Banana Muffins (Sourdough Discard)

These sourdough banana muffins are beyond delicious with the perfect cake-like taste and texture! This muffins recipe is the best if you need to use up a lot of leftover discard because it uses AN ENTIRE CUP! These muffins taste sweet with the cane sugar option in the recipe which reminds me of a yummy banana cupcake. But, there’s also an option to use coconut sugar, if you prefer unrefined sugar and want a bit of a healthier tasting muffin. Hope you enjoy!

Sourdough Banana Muffins

These sourdough banana muffins are made with simple ingredients and are a great way to use your sourdough starter discard along with those ripe bananas! They’re also dairy free and made with no butter.

More Healthy Muffins Recipes

If you’re looking for even more healthy muffins to make, here are some great recipes!

1. Sourdough Chocolate Chip Pumpkin Muffins (with Sourdough Discard).
2. Sourdough Lemon Blueberry Muffins (with Sourdough Discard).
3. Carrot Cake Muffins (Gluten Free + Dairy Free).

Common Questions:

Are Sourdough Muffins Healthy?

These sourdough muffins use sourdough discard which is full of natural yeast and probiotics that predigest the starches in the flour. There’s also much less sugar in these muffins than a typical storebought muffin, with the option for unrefined sugar instead! This recipe also uses simple ingredients without any chemical preservatives.

What is Sourdough Discard?

Sourdough discard is is the portion of a sourdough starter that has to be removed or “discarded” before feeding the starter with flour and water. This sourdough discard has gone through the process of fermentation and is full of beneficial bacteria. Instead of throwing away your sourdough discard like the name suggests, you can use it for delicious recipes like this one!

Is Sourdough Discard Gluten Free?

If your sourdough starter is made with regular wheat or all-purpose flour, your starter is going to contain gluten. Though it does go through a fermention peroid where the bacteria will break down the starches as well as the gluten in the flour, sourdough discard will not be completely gluten-free.

Banana Muffins Ingredients:

Sourdough discard: Sourdough starter after it’s been fed, become active/bubbly and then gone down in size. A portion of the starter needs to be removed before feeding again and that removed portion is called “discard”.

Cane sugar: To sweeten these banana muffins perfectly. There’s also an option in the recipe for coconut sugar instead.

Mashed ripe bananas: You’ll want really spotty bananas for these muffins to make them more sweet and softer in texture.

Coconut milk: You can use regular cows milk if you prefer!

Coconut oil: Make sure to melt and let it cool to room temp before adding it to the other ingredients.

Eggs: Necessary to help these muffins cook through.

Vanilla extract: I use pure vanilla extract.

All-purpose flour: Make sure it’s all-purpose flour to create perfectly fluffy muffins.

Baking soda + baking powder: These work together along with the sourdough discard to create a tall fluffy muffin.

Cinnamon: This adds an earthy flavor that works amazingly well with the banana taste in these muffins!

Sea salt: This enhances the other flavors in these muffins.

Sourdough Muffins Tips and Tricks

1. These muffins are made with sourdough discard along with baking soda and baking powder to help them rise properly. When we increase the oven temperature at the beginning of baking, this helps to kickstart that rising process and let them become taller in the oven. Just make sure to turn down the oven partway through baking like the instructions specify.
2. I love to leave every other muffin cup empty when baking muffins to help them get more heat in between each muffin. You’ll have to use 2 pans to do this or bake them in two batches. Doing this will help your muffins cook more evenly and rise even taller.
3. I always make my own muffin liners out of unbleached parchment paper. Just cut 4×4 inch squares and use a small cup to press each square into the muffin cup and shape it. Then place your muffin batter right in.
4. It can be really nice to have breakfast foods ready when you’re in a pinch so, I often make a double or even triple batch of muffins then freeze any leftovers.
5. This recipe has a very wet batter that may seem thinner than other muffin batters. The thin batter is correct and will bake perfectly!

What’s Needed for Sourdough Muffins

1. You need two mixing bowls for this recipe. Here’s my favorite glass mixing bowl with a lid and here’s a really large mixing bowl that will be perfect for double batches.
2. Muffin liners or make your own with unbleached parchment paper.
3. A muffin pan is necessary and I love to use a stainless steel muffin pan like this one.

Sourdough Banana Muffins Recipe:

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Sourdough Banana Muffins

This recipe for sourdough banana muffins is made with sourdough discard! These have the best cake-like texture and they're perfectly sweet for breakfast or snacks.

Course Breakfast, Snack

Keyword sourdough banana muffins, sourdough discard banana muffins, sourdough muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Adrianne

Ingredients

• 1 cup sourdough discard (100% hydration)
• 1 cup cane sugar (or 1 ¼ cups coconut sugar)
• ⅔ cup mashed ripe bananas (between 2-3 bananas)
• ½ cup coconut milk (or sub milk)
• ½ cup coconut oil (melted and cooled)
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 ¼ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon sea salt

Instructions

• Preheat your oven to 425 degrees Fahrenheit and line 12 muffin cups with liners. (YOU'LL TURN THE OVEN DOWN PARTWAY THROUGH BAKING.)
• In a large mixing bowl, whisk together sourdough discard, sugar, mashed bananas, coconut milk, melted AND COOLED coconut oil, eggs and vanilla.
• In a separate large mixing bowl combine flour, baking soda, cinnamon, baking powder and sea salt.
• Transfer your dry ingredients into the bowl of wet ingredients and stir until just combined.
• Divide the batter among twelve muffin cups.
• Place your muffin tin in the oven and bake at 425 for 5 minutes. Then, turn down the oven temperature to 350 and bake for another 11-17 minutes or until an insterted toothpick comes out clean.
• After the muffins have finished baking, allow them to cool before removing from the pan. Store any leftovers in an airtight container for 4-5 days.

Looking for More Breakfast Recipes?

If you’re looking for more healthy breakfast recipes, here are a few that are worth checking out!

1. Healthy Mixed Berry Oatmeal Bars (Gluten Free + Dairy Free).
2. Veggie Egg Casserole with Hashbrowns (Gluten Free + Dairy Free).
3. Peanut Butter Banana Oatmeal Cookies (Gluten Free + Dairy Free).

Hope You Enjoy!

This post is a recipe for sourdough banana muffins made with sourdough discard. If you like this recipe, please leave a comment below and feel free to ask any questions you may have! As always, thank you for visiting and supporting my blog with your time! Enjoy and have a great day!