Sourdough Banana Muffins are a delightful treat and a perfect way to use up your extra starter! With their perfect balance of tangy sourdough and sweet bananas with just a hint of cinnamon spice, these muffins are sure to become a staple in your kitchen! Gather your ingredients, preheat your oven, and get to baking these delicious muffins!
If you're looking for other sourdough discard muffin recipes, you may enjoy my Sourdough Apple Muffins! If you're looking for other ways to use up some ripe bananas, you may enjoy my Chai Chip Banana Bread!
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Why You'll Love These Muffins
These muffins are absolutely delicious, and they are extremely quick and easy to make! If you ever need to use up some ripe bananas, this perfect recipe for you! If you also need to use up some sourdough discard, this is a perfect recipe for that too!
These muffins make the perfect breakfast or snack throughout a busy week. The sweet bananas and tangy sourdough pair perfectly with each other!
Ingredients
Bananas: Use very ripe bananas to get the most banana flavor you can. I let my bananas get completely brown before I use them.
Vegetable Oil: Vegetable oil or canola oil is fine.
Brown Sugar: I used light brown sugar but dark brown sugar works fine too.
Eggs: I used large eggs and let them come to room temperature.
Sourdough Discard: The longer sourdough discard sits in your refrigerator, the more tangy of a flavor it gets. Because of this, you can choose how tangy you want your muffins to be based on how long your discard has been in the refrigerator.
Vanilla Extract: I use pure vanilla extract but you can also use vanilla bean paste!
Flour: You can use unbleached or bleached flour for this recipe but I recommend using unbleached flour since it tends to react best with the microbes in sourdough starter.
Leaveners: Theses muffins have both baking soda and baking powder. I find muffins to be the best texture when they have both!
Spices: A combination of cinnamon and nutmeg help finish these muffins off by giving them just a little hint of spice!
Salt: Standard table salt is all you need in this recipe!
How To Make Sourdough Banana Muffins
Step 1: Preheat your oven to 350℉. Line a muffin tin with cupcake liners and lightly grease them with nonstick spray.
Step 2: In a medium sized bowl, mash the 3 bananas completely until no lumps remain.
Step 3: Add in the ½ cup vegetable oil, ¾ cup brown sugar, 2 eggs, ¾ cup sourdough discard, and 2 teaspoons vanilla extract. Whisk all of the ingredients together until they are well combined.
Step 4: Add the 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, ½ teaspoon nutmeg and ½ teaspoon salt. Whisk again until just combined.
Step 5: Fill the muffin tin cups about ¾ full and place in the oven to bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before transferring to a cooling rack.
Tips and Tricks for Success
These banana muffins are super easy to make but here are a few tips and tricks to make sure that they turn out perfectly when you make them!
- Don't overmix the batter! Overmixing muffin batter can result in a dense muffin. Instead, mix until just combined.
- Allow your ingredients to come to room temperature so they mix together easier and result in the best textured muffins possible.
- If you want less tangy muffins, use sourdough discard that has been fed more recently. If you want more tang in your muffins, use discard that hasn't been fed in a longer amount of time.
- Get creative and try different mix-ins for these muffins! You can add things like chocolate chips or my homemade cinnamon chips!
Frequently Asked Questions
Store the muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for 1 week or in the freezer for up to 6 months.
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📖 Recipe
Sourdough Banana Muffins
Ingredients
- 3 bananas ripe
- ½ c vegetable oil
- ¾ c brown sugar
- 2 eggs room temperature
- ¾ c sourdough discard
- 2 teaspoon vanilla extract
- 2 c all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
Instructions
- Preheat your oven to 350℉. Line a muffin tin with cupcake liners and lightly grease them with nonstick spray.
- In a medium sized bowl, mash the bananas completely until no lumps remain.3 bananas
- Add in the vegetable oil, brown sugar, eggs, sourdough discard, and vanilla extract. Whisk all of the ingredients together until they are well combined.½ c vegetable oil, ¾ c brown sugar, 2 eggs, ¾ c sourdough discard, 2 teaspoon vanilla extract
- Add the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Whisk again until just combined.2 c all-purpose flour, 2 teaspoon baking powder, 1 teaspoon baking soda, 1 tablespoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon salt
- Fill the muffin tin cups about ¾ full and place in the oven to bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before transferring to a cooling rack.
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