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Sourdough Discard Banana Muffins

Audrey
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.
4.89 from 9 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 Muffins
Calories 311 kcal

Equipment

  • mixing bowl
  • 12-muffin pan
  • Muffin liners or just butter the pan
  • Kitchen Scale optional but HIGHLY recommended
  • Batter scoop optional - you can use a spoon

Ingredients
  

Muffins:

  • 2 ¼ cups flour 270g
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cardamom
  • 4 ripe bananas mashed - about 1.5 cups
  • ⅓ cup discard 100g
  • 6 tablespoon melted butter unsalted
  • 2 teaspoon vanilla
  • 1 egg
  • ⅔ cup packed brown sugar 147g

Streusel Topping:

  • ½ cup flour 60g
  • ½ cup white sugar 100g
  • 4 tablespoon melted butter unsalted
  • ½ teaspoon cinnamon

Instructions
 

  • Step 1: Preheat your oven to 425; in a small bowl mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cardamom.
  • Step 2: In a medium bowl, mash bananas thoroughly and add in melted butter, sourdough discard, vanilla extract, brown sugar, and the egg. Mix until just combined.
  • Step 3: Add dry ingredients to the wet ingredients and mix until fully incorporated. Be careful not to over-mix because over-mixing will impact the rise of the muffin.
  • Step 4: Evenly divide the batter on a prepared 12-muffin baking sheet.
  • Step 5: Mix streusel topping ingredients and generously top each muffin. Use all of it! Even if it seems like too much. Just trust me.
  • Step 6: Bake for 5 mins at 425 and then switch to 350 for another 15-16 minutes or until you can stick a toothpick in it and it comes out with just a few crumbs. Don’t open the oven when you change the temp!

Notes

  1. Make sure your baking powder is NOT expired! Expired baking powder might not rise. If you have any issues with your muffins rising, check and see if you need some fresh baking powder. 
  2. The more ripe your bananas are, the better. 
  3. Store these on the counter in an airtight container for 3-5 days. Freeze for up to 3 months. 

Nutrition

Calories: 311kcalCarbohydrates: 46gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gTrans Fat: 0.002gCholesterol: 39mgSodium: 273mgPotassium: 39mgFiber: 1gSugar: 20gVitamin A: 21IUVitamin C: 0.02mgCalcium: 48mgIron: 2mg
Keyword muffins, sourdough discard
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