Sourdough Banana Muffins: Easy Steps for Beginners
Soft, fluffy, and bursting with banana flavor—these sourdough banana muffins are the perfect way to use up your sourdough discard!
Servings: 12 Muffins
Calories: 200kcal
Ingredients
- ¾ cup 180g sourdough discard (unfed or active, both work)
- 2 ripe bananas mashed
- 1 ½ cups 180g all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon optional, for extra warmth
- ¼ cup 60g unsalted butter (melted)
- ⅓ cup 67g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
- Peel the ripe bananas and mash them in a bowl until smooth. The riper the bananas, the sweeter and more flavorful your muffins will turn out!
- In another bowl, combine the sourdough discard, melted butter, sugar, egg, vanilla extract, milk, and mashed bananas. Combine all the ingredients until the mixture is smooth and fully blended.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon (if using). Slowly incorporate the dry ingredients into the wet mixture, stirring carefully to combine.
- Scoop the batter into the muffin tin, filling each cup approximately three-quarters full.
- Bake for 22 minutes, or until a toothpick comes out clean and the muffins are golden on top.
- Allow the muffins to rest in the tin for 5 minutes. Enjoy!
Notes
- If you're unsure about the tanginess, start with ½ cup of discard and taste the batter. Feel free to add more if you prefer a bolder flavor.
- Avoid opening the oven for the first 15 minutes to prevent the muffins from collapsing. Check through the window instead.
- Overmixing can make the muffins dense. A few lumps are fine, just stir until combined.
- Make sure your butter, egg, and sourdough discard are at room temperature before mixing. This helps create a smoother batter and ensures the muffins bake evenly.