- Uses sourdough discard to reduce waste while adding a subtle tang that balances sweet overripe bananas.
- Room temperature eggs and discard plus weighing ingredients yield consistent, well-emulsified batter.
- Mix batter just until combined to avoid dense, tough muffins.
- For high domed tops, start at 425°F for 5 minutes, then reduce to 375°F without opening oven.
- Muffins freeze up to 3 months; wrap individually for convenient grab-and-go breakfasts.
I remember the first time I felt “starter guilt.” Looking at that jar of bubbly discard, I couldn’t bear to wash it down the drain. That is how these sourdough discard banana muffins were born in my kitchen. This recipe is the perfect bridge between a classic comfort food and sustainable baking. These muffins aren’t just a way to reduce waste; the fermentation of the starter adds a subtle tang that balances the sugary sweetness of overripe bananas beautifully. Whether you are a seasoned pro or a novice baker, these banana muffins fit perfectly into a lazy Sunday brunch or as a quick grab-and-go breakfast for a hectic weeknight prep.
Table of contents
Kitchen Setup Secrets
Before you dive into the batter, a little organization goes a long way. Having your ingredients at the right temperature ensures a smooth emulsion.
- Mash the bananas: Use bananas with plenty of black spots for maximum sweetness.
- Room temp is key: Bring your eggs and sourdough discard to room temperature so they incorporate easily.
- Measure by weight: For the most consistent sourdough discard banana muffins, use a digital scale.
- Preheat early: Make sure your oven is truly at temperature before the trays go in.
The Ingredient Lineup
- Sourdough Discard: 120.0 grams (unfed)
- Overripe Bananas: 3.0 medium (mashed)
- Unsalted Butter: 113.5 grams (melted and cooled)
- Large Egg: 1.0 (room temperature)
- Vanilla Extract: 5.0 ml
- All-Purpose Flour: 187.5 grams
- Brown Sugar: 150.0 grams
- Baking Soda: 5.0 grams
- Salt: 2.5 grams
- Cinnamon: 2.5 grams
Sourdough Discard Banana Muffins Recipe Card
Sourdough Discard Banana Muffins
12
servings15
minutes20
minutes210
kcalThese sourdough discard banana muffins are incredibly moist and flavorful, utilizing your sourdough starter discard for a unique depth of flavor and a tender crumb.
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Ingredients
120.0 grams Sourdough Discard (unfed)
3.0 medium Overripe Bananas (mashed)
113.5 grams Unsalted Butter (melted and cooled)
1.0 Large Egg (room temperature)
5.0 ml Vanilla Extract
187.5 grams All-Purpose Flour
150.0 grams Brown Sugar
5.0 grams Baking Soda
2.5 grams Salt
2.5 grams Cinnamon
Directions
- Preheat your oven to 375°F (190°C) and grease a standard 12-cup muffin tin.
- Whisk the dry ingredients including flour, sugar, baking soda, salt, and cinnamon in a large mixing bowl.
- Combine the wet ingredients by mixing the mashed bananas, melted butter, egg, sourdough discard, and vanilla in a separate bowl.
- Fold the mixtures together gently using a spatula until no streaks of flour remain.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake the muffins for 18.0 to 22.0 minutes or until the tops are golden and spring back when touched.
Notes
- Starter Age: You can use discard that is up to a week old from the fridge.
- Add-ins: Fold in 0.5 cups of walnuts or chocolate chips for extra texture.
- Storage: These stay moist for 3 days in an airtight container at room temperature.
Nutrition Facts
- Fat: 9g
- Carbohydrates: 31g
- Protein: 3g
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Perfect Pairings and Pro Tips for Sourdough Discard Banana Muffins
To get the best results with your banana muffins, don’t overmix the batter. Overworking the flour leads to tough, rubbery muffins. I love serving these warm with a smear of salted grass-fed butter or a dollop of Greek yogurt. If you want an extra crunch, sprinkle some coarse demerara sugar on top before baking.
Baking Hurdles Solved
Usually, this happens from overmixing or using a starter that is too heavy and cold. Mix until just combined.
Yes! They freeze beautifully for up to 3 months. Wrap them individually in plastic wrap.
Bake them at a high initial temperature (425°F) for 5 minutes, then drop to 375°F without opening the oven door.
Absolutely. The flavor will be milder, but the rise will be even better.
Happy Baking
Making sourdough discard banana muffins is a rewarding way to minimize waste while treating yourself. The texture is unmatched by standard recipes. If you enjoyed this, you might also love my Cottage Cheese Banana Bread or my crispy Waffles. Give these a try and let the aroma of cinnamon and banana fill your home!
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