Sourdough Discard Banana Muffins

crumb topoped sourdough banana muffin on a plate with more muffins.

5 from 1 vote

Sourdough Discard Banana Muffins

Looking for a tasty way to use up that extra sourdough starter? These sourdough discard banana muffins are just what your kitchen needs! With moist banana flavor, a hint of cinnamon, and a soft, tender crumb, they’re an easy and delicious way to reduce food waste.

Prep Time10

Cook Time22

Total Time32

Course: Snack

Cuisine: American

Servings: muffins

Calories: 279kcal

Author: Nicole Durham

Cost: Recipe $4.29 / Serving $0.36

Equipment

Ingredients

Muffin Batter

1 ½ cups mashed bananas, about 3 bananas (350g) ($0.84)
½ cup sourdough starter discard (120g) ($0.15)
¼ cup Greek yogurt (60g) ($0.27)
6 tablespoons unsalted butter, melted (85g) ($0.74)
¾ cup brown sugar, packed (150g) ($0.71)
2 teaspoons vanilla extract ($0.04)
1 large egg ($0.37)
2 cups all-purpose flour (160g) ($0.25)
2 teaspoon baking powder ($0.08)
1 teaspoon baking soda ($0.01)
½ teaspoon salt ($0.01)
1 teaspoon ground cinnamon ($0.08)

Crumb Topping

⅓ cup all-purpose flour ($0.04)
¼ cup brown sugar ($0.31)
¼ teaspoon ground cinnamon ($0.02)
3 tablespoons unsalted butter, cold and cubed ($0.37)

Instructions

Prep. Preheat oven to 425°F. Line a muffin tin with paper liners or lightly grease.
Mix wet ingredients. In a large bowl, whisk mashed bananas, sourdough discard, Greek yogurt, melted butter, brown sugar, vanilla extract, and egg until smooth.
Mix dry ingredients. In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Combine. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
Make crumb topping. In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a fork or fingers to mix until crumbly.
Fill and bake. Divide batter evenly among 12 muffin cups. Sprinkle crumb topping over each muffin. Bake at 425°F for 5 minutes, then reduce oven temperature to 350°F without opening the oven and bake an additional 16 to 18 minutes, until a toothpick inserted in the center comes out clean.
Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Ingredient Swaps. Greek yogurt can be replaced with sour cream or plant-based yogurt. Butter may be swapped for vegetable oil.
Add-Ins. Add up to 1 cup total of chocolate chips or chopped nuts.
Storage. Store in an airtight container for 3 days at room temperature, up to 1 week refrigerated, or freeze for up to 3 months.
Long Ferment Option. Mix bananas, discard, yogurt, butter, and flour. Cover and rest 8 to 12 hours. Add remaining ingredients and bake. Thin with milk if needed. Ferment up to 24 hours for stronger tang.
Troubleshooting. Sinking muffins are usually caused by overmixing, underbaking, or incorrect oven temperature.

Nutrition