Description

Moist, fluffy Sourdough Discard Banana Bread Muffins made in under an hour. This zero-waste recipe transforms sourdough discard and ripe bananas into bakery-style muffins with improved digestibility and incredible flavor.

Ingredients

Scale

1 cup sourdough discard
3 ripe bananas, mashed
2 eggs
1/2 cup brown sugar
1/4 cup melted butter or oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1/2 cup chopped walnuts or chocolate chips (optional)

Instructions

Preheat oven to 350°F and line muffin tins.
Mash bananas, then whisk with sugar, eggs, sourdough discard, vanilla, and melted butter.
In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
Gently fold dry ingredients into wet ingredients until just combined.
Fold in nuts or chocolate chips if using.
Fill muffin cups about 2/3 full.
Bake for 15–20 minutes until a toothpick comes out clean.
Cool on a wire rack before serving or storing.

Notes

Do not overmix the batter. Active or unfed sourdough discard both work well. For long fermentation, refrigerate batter 24–48 hours and add baking soda just before baking.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 195
Sugar: 14g
Sodium: 200mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2.5g
Protein: 5g
Cholesterol: 45mg

Keywords: sourdough discard muffins, banana bread muffins, zero waste baking, sourdough discard recipe