Sourdough Discard Banana Muffins
These sourdough discard banana muffins are moist, sweet, and a great way to use up 4 of your ripe bananas and ⅓ cup of sourdough discard! These muffins are delicious by themselves, but I love to add a streusel topping for some extra crunchy sweetness.
Equipment
- mixing bowl
- Fork for mashing
- 12-muffin pan
- Silicone spatula
- Muffin liners or just butter the pan
- Kitchen Scale
- 3 Tablespoon cookie scoop optional - you can use a spoon
Ingredients
Sourdough Banana Muffins
- 270 g all-purpose flour 2¼ cups
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cardamom
- 345 g ripe bananas mashed (about 2-4 bananas or 1½ cups)
- 100 g sourdough discard ⅓ cup
- 85 g unsalted butter melted (6 tablespoons)
- 2 teaspoons vanilla
- 1 egg
- 147 g brown sugar packed (⅔ cup)
Cinnamon Streusel Topping
- 60 g all-purpose flour ½ cup
- 100 g white sugar ½ cup
- 56 g unsalted butter melted (4 tablespoons)
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 425°F. In a small bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.270 g all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom
- In a medium bowl, mash the bananas thoroughly, then add the melted butter, sourdough discard, vanilla, brown sugar, and egg. Mix until just combined.345 g ripe bananas, 100 g sourdough discard, 85 g unsalted butter, 2 teaspoons vanilla, 1 egg, 147 g brown sugar
- Add the dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix, as it will impact the rise of the muffins.
- Evenly divide the batter into a prepared 12-cup muffin pan.
- Mix the streusel topping ingredients and generously top each muffin. Use all of it, even if it seems like too much — trust me.60 g all-purpose flour, 100 g white sugar, 56 g unsalted butter, ½ teaspoon cinnamon
- Bake for 5 minutes at 425°F, then switch to 350°F (without opening the oven) and bake another 15–16 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
Notes
- Make sure your baking powder is NOT expired — expired leavener won't rise. If your muffins aren't rising, fresh baking powder is the first thing to check.
- The riper your bananas, the better.
- Store on the counter in an airtight container for 3–5 days, or freeze for up to 3 months.
Nutrition
Calories: 305kcalCarbohydrates: 50gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 39mgSodium: 270mgPotassium: 160mgFiber: 2gSugar: 24gVitamin A: 333IUVitamin C: 3mgCalcium: 63mgIron: 2mg
Tried this recipe?Let us know how it was!
