Ever wondered what to do with your extra sourdough discard? If you’re looking for a delicious, easy-to-make treat, you’ll love this sourdough discard banana muffins recipe.
Baking with Sourdough Discard
Not only are they moist and sweet, but these banana muffins also have an amazing texture thanks to the sourdough starter in the recipe.
Recently, I’ve been baking up a ton of sourdough bread.
We've been trying some pretty unique sourdough recipes too.
Next time, we'll be making sourdough discard crackers. And I also have a new recipe for sourdough pizza crust in the works.
We even made our own sourdough starter without yeast as part of our homesteading and homeschooling unit. Plus I've been experimenting with freezing and dehydrating sourdough starter too.
My kids absolutely love bananas, so I'm always looking for new banana recipes that are tasty and nutritious too, like these healthy chocolate banana muffins.
Part of the ongoing process of keeping sourdough means feeding the starter. And also discarding about half of the sourdough each time you feed it.
And I don’t like waste. So over the next little while, you’ll see a few more sourdough discard recipes, like this one for sourdough chocolate chip mini muffins.
Ingredients for Sour Dough Discard Muffins with Bananas
Here's what you'll need to make this sourdough discard muffin recipe!
Ingredients
- ¾ cup light brown sugar, packed
- ⅔ cup canola oil
- 2 Large eggs
- 2 teaspoons vanilla
- 1 ¼ cup ripened banana, mashed (this is equivalent to about three very ripe bananas)
- ½ cup sourdough discard
- 1 ¾ cups all-purpose flour
- ½ teaspoon white table salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
Make Sourdough Discard Banana Muffins
Here are the step-by-step instructions for making sourdough muffins.
Add the sugar, oil, eggs, vanilla, and banana to a mixing bowl and whisk together until the sugar has dissolved and the mixture is smooth and creamy.
Add the sourdough discard, and stir until fully incorporated.
Mix the flour with the salt, baking soda, baking powder, and cinnamon in a separate bowl.
Add the dry ingredients to the wet and fold them together until fully incorporated. Set the batter aside to rest for 10 minutes.
Add muffing liners to your muffin tin.
Fill each muffin liner ¾ full and evenly among the liners.
Bake the muffins at 350°f for 25 minutes or until the muffins are golden brown and fully cooked, use a toothpick to test the center muffin.
Remove your baked muffins and let them cool in the muffin pan on a baking rack for ten minutes before removing them.
These muffins are so good with a cup of lavender latte.
Recipe
Sourdough Discard Banana Muffins Recipe
Ingredients
- ¾ cup Light Brown Sugar packed
- ⅔ cup Canola Oil
- 2 Large Eggs
- 2 teaspoons Vanilla
- 1 ¼ cup Ripened Banana mashed, 3 very ripe bananas
- ½ cup Sourdough Discard
- 1 ¾ cup Flour
- ½ teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ½ teaspoon ground cinnamon
Instructions
- Add the sugar, oil, eggs, vanilla, and banana to a mixing bowl and whisk together until the sugar has dissolved and the mixture is smooth and creamy.
- Add the sourdough, discard, and stir until fully incorporated.
- Mix the flour with the salt, baking soda, baking powder, and cinnamon in a separate bowl.
- Add the dry ingredients to the wet and fold them together until fully incorporated. Set the batter aside to rest for 10 minutes.
- Preheat the oven to 350°F
- Add muffing liners to your muffin tin.
- Fill each muffin liner ¾ full and evenly among the liners.
- Bake the muffins at 350°f for 25 minutes or until the muffins are golden brown and fully baked ; use a toothpick to test the center muffin.
- Remove the cooked muffins, and set them on a cooling rack until cool to the touch.
- Enjoy muffins with a cup of lavender latte!
Nutrition
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