Sourdough Discard Banana Bread Muffins Recipe
Bake Sourdough Discard Banana Bread Muffins Recipe for moist, tangy banana muffins using sourdough discard.
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
Instructions
Step 1: Preheat and prepare the tins
Preheat the oven to 375°F and line a standard 12-cup muffin tin with decorative white parchment paper liners that have subtle gold swirls. Lightly grease the tin if you prefer extra release; place the prepared tin on the painted pine wood surface so it’s ready beside your mixing station.
Step 2: Mash the bananas
Place three medium over-ripe bananas (skin freckled with brown spots for extra sweetness) into a medium matte grey ceramic bowl and mash until there are little to no chunks left — a few tiny banana flecks are perfect for texture. The bowl should be stable on the surface and easy to scrape later.
Step 3: Combine the wet ingredients
To the mashed bananas add one beaten egg, one teaspoon vanilla extract, the 1/4 cup melted salted grass-fed butter (cooled slightly), 1 cup coconut sugar and 1/4 cup maple syrup, plus 1/2 cup (100 g) sourdough starter discard. Whisk these together in the same matte grey bowl until glossy, slightly thick, and well incorporated; the mixture should be homogenous with visible banana speckles and a sheen from the butter and syrup.
Step 4: Mix dry into wet until just combined
In a small ceramic bowl whisk together 1.5 cups unbleached all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and a pinch (1/2 teaspoon) of salt. Add the dry mixture to the wet bowl and gently fold with a spatula until just combined — the batter will be thick, lumpy with soft banana threads and hold its shape when scooped. Avoid overmixing to keep the crumb tender.
Step 5: Fill tins and bake
Spoon the batter evenly into the prepared liners in the muffin tin, about three-quarters full so the tops can dome. Bake in the preheated oven for 20–23 minutes, or until a toothpick inserted into the center comes out clean and the tops are a deep, golden-brown.
Step 6: Rest and serve warm
Let the muffins cool in the tin for about 10 minutes, then transfer to the painted pine surface. Serve warm — split one open to reveal the moist crumb studded with banana, and add a small pat of salted butter so it melts into the warm center for a cozy finish.
Notes
- Use over-ripe bananas for sweetest flavor and best moisture.
- To prevent overmixing, fold only until dry streaks disappear.
- Freeze individual muffins for easy breakfasts and reheat in the oven.
- Measure flour by spooning into the cup and leveling, or use a kitchen scale.
- Add nuts or chocolate chips last to avoid uneven distribution.