Unbelievably Good Sourdough Discard Banana Muffins

Okay, so, sourdough discard recipes are kinda having a moment, right? And for good reason! But let’s be real, sometimes you just want something easy and *delicious*, you know? That’s where these **sourdough discard banana muffins** come in. I’ve been baking with sourdough for years – it’s a real passion of mine! I’m always looking for ways to use up that discard so it doesn’t go to waste (because, let’s face it, tossing it feels like throwing away perfectly good potential!). Banana muffins are already a total comfort food classic, but adding sourdough discard? It just takes them to another level! You get this subtle tang that balances the sweetness perfectly, *and* the texture is just amazing – super moist and tender. My kids are *obsessed* – they literally disappear within hours of coming out of the oven. And honestly, what’s not to love about a recipe that’s quick, easy, and helps you reduce food waste? Plus, you get to tell everyone you’re a fancy sourdough baker (even if it only took you, like, 10 minutes to whip up). Win-win, if you ask me. I’ve found the best and easiest **sourdough discard banana muffins recipe** really are the ones that the whole family requests again and again!

Why You’ll Love These Sourdough Discard Banana Muffins

Seriously, where do I even begin? You just *have* to try these! Here’s why you’ll be making them every week:

• Super easy to make – even the kids can help!
• They taste incredible – that hint of sourdough tang is *chef’s kiss*!
• The perfect way to use up your sourdough discard – no more waste!
• Totally family-friendly – even picky eaters love ’em.
• Quick baking time – ready in under 30 minutes!
• They’re wonderfully moist and fluffy – never dry!
• Perfect for breakfast, snacks, or even dessert – talk about versatile!

Ingredients for Sourdough Discard Banana Muffins

Alright, let’s gather our goodies! Here’s what you’ll need to whip up a batch of these awesome muffins:

• 1 cup sourdough discard (unfed, straight from the fridge is perfect!)
• 1 cup mashed ripe bananas (about 2-3 bananas – the spottier, the better!)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar (light or dark, dealer’s choice!)
• 1/2 cup melted butter (unsalted, please!)
• 1 teaspoon vanilla extract (the *good* stuff makes a difference!)
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• Optional: 1/2 cup chocolate chips or chopped nuts (my kids vote for chocolate *every* time!)

How to Make Sourdough Discard Banana Muffins: Step-by-Step

Okay, gather ’round, let’s get baking! Follow these simple steps, and you’ll be enjoying warm, delicious muffins in no time. Don’t worry, I’ll walk you through it!

1. First things first, **preheat your oven to 375°F (190°C)**. This is *super* important! You want that oven nice and hot before those muffins go in. And go ahead and **line a muffin tin with paper liners**. Makes clean-up a breeze, trust me.
2. Now, in a large bowl – the biggest one you’ve got! – **combine the sourdough discard, mashed bananas, granulated sugar, brown sugar, melted butter, vanilla extract, and egg.** Mix it all together until it’s well combined. Don’t be shy, get in there! A whisk works great, but a spoon is just fine too.
3. In a separate bowl – gotta have a *separate* bowl for this part! – **whisk together the flour, baking soda, baking powder, and salt**. This makes sure everything is evenly distributed, so you don’t end up with a mouthful of baking soda (yuck!).
4. Alright, now comes the slightly tricky part: **gradually add the dry ingredients to the wet ingredients, mixing until *just* combined.** This is key! Be *careful not to overmix*. Overmixing makes tough muffins, and nobody wants that! A few streaks of flour are okay.
5. If you’re feeling fancy (and who isn’t?), **fold in chocolate chips or chopped nuts**. I mean, chocolate chips are *always* a good idea, right?
6. **Fill each muffin liner about 2/3 full.** Don’t overfill them, or they’ll overflow and make a mess. A little less is more in this case!
7. **Bake for 18-20 minutes**, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes – ovens can be a little temperamental, you know?
8. Finally, **let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.** I know, it’s hard to resist, but trust me, they’re easier to handle if you let them cool a bit first. Then, enjoy!

Tips for the Best Sourdough Discard Banana Muffins

Want to make these muffins *absolutely* perfect? Of course, you do! Here are a few little secrets I’ve learned along the way that’ll take ’em from good to *amazing*:

• **Use *really* ripe bananas:** The browner, the better! Seriously, those almost-too-far-gone bananas are muffin gold. They’re sweeter and mash up like a dream.
• **Don’t overmix! I can’t stress this enough:** Gently fold the wet and dry ingredients together until *just* combined. Overmixing develops the gluten in the flour, resulting in tough muffins. We’re going for tender and fluffy here!
• **Melted butter is your friend:** It keeps these muffins super moist and gives them a lovely, tender crumb. But make sure it’s cooled slightly before adding it to the other ingredients, or you might end up with scrambled eggs! (Oops, I’ve totally done that before!)
• **Let the batter rest (if you have time):** If you’ve got an extra 30 minutes or so, let the batter sit at room temperature before baking. This gives the sourdough discard a chance to work its magic and adds even more flavor.
• **Don’t be afraid to experiment:** Baking is all about having fun! Try adding a pinch of cinnamon or nutmeg to the batter for some extra warmth, or swap out the chocolate chips for chopped walnuts or pecans. Get creative and make them your own!

Variations on These Sourdough Discard Banana Muffins

Okay, so you’ve nailed the basic recipe – awesome! Now, let’s get a little crazy, shall we? The best part about muffins is how easily you can switch things up. Here are a few ideas to get you started:

• **Blueberry Bliss:** Gently fold in a cup of fresh or frozen blueberries. Trust me, the burst of juicy sweetness is *amazing*.
• **Nutty Delight:** Add 1/2 cup of chopped walnuts, pecans, or almonds for a little crunch. Toasted nuts are even better!
• **Spice It Up:** A teaspoon of cinnamon, nutmeg, or even a pinch of cardamom can add a warm, cozy flavor. I’m partial to cinnamon myself!
• **Chocolate Chunk Heaven:** Trade those chocolate chips for chunks! Dark chocolate, milk chocolate, white chocolate – the choice is yours! Speaking of chocolate, have you ever tried these chocolate chip banana muffins?
• **Peanut Butter Swirl:** Drop a small spoonful of peanut butter on top of each muffin before baking, then swirl it in with a toothpick. Peanut butter + banana = a match made in heaven!

Storing Your Sourdough Discard Banana Muffins

Alright, so you’ve managed *not* to eat all the muffins in one sitting (impressive!). Here’s how to keep them fresh and delicious:

• **Countertop:** Store them in an airtight container at room temperature for up to 3 days. They’re best on day one, but still pretty darn good on day two and three!
• **Freezer:** For longer storage, pop them in a freezer-safe bag or container. They’ll keep for up to 2 months. Just thaw them at room temperature or warm them up in the microwave for a quick treat.

Frequently Asked Questions About Sourdough Discard Banana Muffins

Got questions? I’ve got (hopefully!) answers! Here are a few things people often ask about these **sourdough discard banana muffins**:

Can I use frozen bananas?

Absolutely! Frozen bananas actually work *really* well. Just make sure to thaw them completely and drain off any excess liquid before mashing. They might be a little softer than fresh bananas, but honestly, you won’t notice a difference in the final product.

What if I don’t have sourdough discard?

Okay, so, the **sourdough discard** is what gives these muffins that special tang and texture. If you *absolutely* don’t have any, you *could* try substituting with equal parts plain yogurt or buttermilk, but they won’t be quite the same. I really recommend giving the sourdough discard version a try – it’s worth it!

Can I make these muffins gluten-free?

Good question! I haven’t personally tested a gluten-free version of this exact recipe, but you could definitely try using a 1:1 gluten-free all-purpose flour blend. Just be sure to watch them closely while baking, as gluten-free flours can sometimes bake a little differently. A tip: using a gluten free 1:1 flour and adding an extra egg will help bind the ingredients to avoid a crumbly muffin!

How do I prevent them from being dry?

The key to moist muffins is (say it with me!) *don’t overmix*! Also, make sure you’re using enough mashed banana and that your melted butter isn’t too hot when you add it to the other ingredients. Overbaking can also dry them out, so keep a close eye on them in the oven and pull them out as soon as a toothpick comes out clean.

Estimated Nutritional Information for Sourdough Discard Banana Muffins

Okay, so, here’s the deal: this is just a *rough* estimate, okay? I’m no nutritionist! But, per muffin, you’re probably looking at roughly:

• Calories: ~200
• Fat: ~10g
• Protein: ~3g
• Carbs: ~25g

Keep in mind, this will vary depending on the exact ingredients you use (especially if you add chocolate chips!).

Enjoy Your Sourdough Discard Banana Muffins!

Alright, that’s it! You’re officially a sourdough discard banana muffin master. Now go forth and bake! And hey, if you try this recipe, would you do me a solid and leave a comment below? I’d love to hear how they turned out! Also, don’t forget to share a pic on Instagram and tag me – I wanna see those muffin masterpieces! Happy baking!

Print