Sourdough Banana Muffins
Sourdough banana muffins are the perfect way to use up the ripe bananas sitting on the counter while throwing in a little sourdough discard.
These muffins are tender and moist and combine sweet and tangy for a perfect treat or easy breakfast! The sourdough adds a delightful tanginess that you don’t find in many banana muffin recipes.
I am constantly looking for recipes to use my sourdough discard as I hate throwing it away! These sourdough banana muffins check all the boxes of a perfect after school snack or easy breakfast before school. I love to make them when the kids are at school so they smell them once they walk in the door!
My kids didn’t even notice when I started adding sourdough discard to my normal banana muffin recipe. And knowing that they are getting the extra enzymes from sourdough for gut health is a bonus!
Delicious Add Ons
These sourdough banana muffins can be perfect on their own, or they can be enhanced with extras! Chocolate chips or nuts are what we typically add to the recipe!
Ingredients
- Unsalted butter (softened)
- Brown sugar
- Ripe bananas
- Honey
- Eggs
- Vanilla – I prefer our homemade vanilla extract
- Sourdough starter – I like to use discard that’s been in the fridge a week or more.
- Baking powder
- Baking Soda
- Sea salt – I like Redmond (this is not an affiliate link!)
- All purpose flour – unbleached
- Optional – chocolate chips, nuts
How to Make Sourdough Banana Muffins
Preheat the oven to 350 degrees. Lightly grease muffin cups or use liners.
Combine the softened butter and sugar in a large bowl. Mix until smooth. I usually use a hand mixer for this. It takes about 1 minute on low.
Add mashed bananas, honey, eggs, vanilla extract, sourdough discard, baking poweder, baking soda and sea salt. Mix until smooth. Sometimes the bananas don’t mix all the way and it will be slightly chunky.
Add in flour and slowly mix until just combined. If using extras like chocolate chips or nuts, add those now.
Spoon the mixture into the muffin cups. Use all the batter. It will make the cups pretty full, but that is ok! Let sit for 5-10 minutes before baking.
Bake at 350 degrees for 20 minutes or until toothpick inserted into the center of a muffin comes out clean.
Allow to cool and remove from pan.
My kids like to eat them when they are still a little warm. They are good once fully cooled as well.
These store well in a container for 6 days. If not eaten by then, they will freeze well for a few months.
Sourdough Banana Muffins
Ingredients
- 8 tbsp unsalted butter softened
- 2/3 cup brown sugar
- 3 ripe bananas mashed
- 1/4 cup honey local if possible
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sourdough starter discard unfed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
- 2 cups all purpose flour unbleached
- 1/2 cup chopped nuts or chocolate chips optional
Instructions
- 1. Preheat oven to 350 degrees F. Lightly grease muffin tin or use muffin liners.
- 2. In a large bowl, combine butter and brown sugar. Mix until smooth. (About a minute with a hand mixer)
- 3. Add in mashed bananas, honey, eggs, vanilla, sourdough discard, baking soda, baking powder and sea salt. Mix until smooth. There may still be chunks of banana in the batter.
- 4. Add flour. Mix until just combined. Add in the extras if you are using any.
- 5. Spoon into muffin tin. You will use all the batter to fill all 12 muffin cups. This may make them seem plenty full, but it will be ok.
- 6. Let the batter sit in the pan for 5-10 minutes.
- 7. Bake at 350 degrees F for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- 8. Allow to cool and remove from pan.
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