Breakfast

Sourdough Discard Banana Bread Muffins

Sourdough Discard Banana Bread Muffins are a great way to use up any discard that you have sitting in your fridge. These muffins are incredibly sweet, soft and have an amazing moist texture. They taste even better warmed up with a slice of butter.

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banana bread muffin in the muffin tin with a banana on the side

Why You’ll Love This Recipe

  • Sourdough Discard Banana Bread Muffins are soft, sweet and moist.
  • A great way to use up any discard you have leftover from making sourdough bread.
  • Sourdough is naturally gut healthy.
  • Makes a great meal prep for the whole week.
  • Taste amazing warmed up with a slice of melted butter.
  • Tastes like your classic banana bread but made with simple ingredients.
  • If you loved this recipe, be sure to check out my Carrot Banana Bread Muffins!

Ingredients And Substitutions

These are the main ingredients and substitutions for Sourdough Discard Banana Bread Muffins. Scroll down to the recipe card for a full list of ingredients and instructions.

Use ripe or over-ripe bananas for best results. These are naturally sweeter and easier to mash into this recipe.

An egg helps bind all the ingredients together while creating a fluffy and moist texture. I have not tested this recipe without and egg, however I’m sure it would work just fine!

Vanilla extract adds a ton of flavor to any baked good!

I prefer to use grass-fed butter since it’s more rich in nutrients and flavor. However, you can use any type of butter or coconut oil instead.

The main ingredient in these muffin is the sourdough discard which adds a slight sour flavor. If you don’t have any discard but you still want to make this recipe, you can just omit it.

I used unbleached all purpose flour for this recipe. The discard is made with the same flour. If you wanted to make these muffins gluten free, then i’d recommend using King Arthur’s 1:1 gluten free flour blend and then omitting the discard.

A blend if baking soda and baking powder will work together to create a fluffy texture in these muffins!

A touch of salt helps to balance out all the flavors.

I used a blend of coconut sugar and maple syrup to sweeten up these muffins. The sugar content also adds to the overall texture of these muffins. You can lessen the amount if you want, but it will alter the end result. You can also use cane sugar in replace or coconut sugar if desired.

all the ingredients that you need to make these muffin in individual containers

How To Make

ONE: Start by mashing the bananas in a medium bowl until there are little to no chunks left. Then, add in the rest of the wet ingredients.

TWO: Next, add in the dry ingredients and mix until they are well incorporated.

THREE: Add batter to prepared muffin tin and bake until golden brown and enjoy!

Tips And Tricks

Mash banana in a bowl by itself before adding in the wet ingredients.

Add batter to every other muffin tin, this allows space between each muffin so they have room to expand and become even bigger during baking time.

These taste amazing on their own, but even better warmed up with a slice of melted grass-fed butter.

the baked muffins in the muffin tin with a slice of butter

How To Serve And Store

Serve these Sourdough Discard Banana Bread Muffins warmed up with a slice of melted grass-fed butter. It’s an amazing sweet and salty combination that you will love!

Store leftovers in an airtight container on the counter and enjoy up to 4-5 days. Muffins can also be refrigerated for up to 7 days, or frozen for up to 60 days.

a hand holding one of the banana bread muffins

Taste And Texture

These Sourdough Discard Banana Bread Muffins are sweet, filled with banana flavor and have the best texture. They taste like your classic slice of banana bread but with a very slight sour flavor from the sourdough discard.

The texture is soft, fluffy and moist.

Frequently Asked Questions

Can I make these muffins without discard?

The main ingredient in these muffin is the sourdough discard which adds a slight sour flavor. If you don’t have any discard but you still want to make this recipe, you can just omit it.

How can I make this recipe vegan?

You can omit the egg and use a plant-based butter or coconut oil instead.

Is there a way to make this recipe gluten free?

Omitting the discard and using a 1:1 gluten free flour blend such as King Arthur’s or Bob’s Red Mill will do the trick.

Other Recipes You May Like

If you make these Sourdough Discard Banana Bread Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Sourdough Discard Banana Bread Muffins

Sourdough Discard Banana Bread Muffins are a great way to use up any discard that you have sitting in your fridge. These muffins are incredibly sweet, soft and have an amazing moist texture. They taste even better warmed up with a slice of butter.
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
23 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 3 medium over-ripe bananas
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 cup melted salted grass-fed butter
  • 1 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/2 cup (100 g) sourdough starter discard
  • 1.5 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp pinch salt

SCALE:

1X

YIELDS:

8 large muffins

Directions

  1. Preheat oven to 375F and prepare muffin tins by lining with muffin liners.
  2. Next, add bananas to a medium bowl and mash until there are little to no chunks left.
  3. Then, add in egg, vanilla extract, melted butter, coconut sugar, maple syrup and sourdough discard. Whisk until ingredients are well incorporated. 
  4. In a small bowl, combine flour, salt, baking soda and baking powder. Then, add to wet ingredients and mix until combined.  
  5. Add batter to prepared muffin tin and bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
  6. Let sit for 10 minutes and enjoy warm with a slice of salted butter.

Notes

  • Mash banana in a bowl by itself before adding in the wet ingredients.
  • Add batter to every other muffin tin, this allows space between each muffin so they have room to expand and become even bigger during baking time.
  • These taste amazing on their own, but even better warmed up with a slice of melted grass-fed butter.

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