This recipe will be your next favorite way to use up your sourdough starter discard! These sourdough discard banana nut muffins are simple to make, deliciously nutty and sweet, and perfect for breakfast on the go.
Ingredients You Need For Sourdough Discard Muffins
This recipe uses pretty basic muffin ingredients and it is such a great way to utilize some sourdough starter discard. It definitely beats throwing it away! Here’s what you’ll need for the recipe:
Dry Ingredients:
- All-purpose flour
- Organic Sugar (any kind will do, even coconut sugar)
- Baking soda
- Salt
- organic Corn starch
- Pecans
- Pistachios
Wet Ingredients:
- grass-fed butter ( or vegan butter)
- pastured organic eggs (or vegan egg replacer equaling two eggs )
- 1/2 cup sourdough starter
- 1 Ripe Banana, Mashed
- 1 Teaspoon vanilla extract
- 1/2 cup grass-fed whole milk (or dairy free milk)
You can totally leave out the sourdough starter and just make these muffins without it too!
Sourdough Starter Recipes
Since this is a sourdough starter discard recipe, you may be wondering what kind of sourdough stater I use. I mainly keep a Sprouted Rye Sourdough Starter. We also have an Easy Sourdough Starter Recipe with Sourdough Starter Feeding Instructions you can check out!
If I need to feed my starter, but I don’t plan on spending the whole day baking a loaf of bread, I like to use the discard in fun recipes like this banana nut muffin recipe. Jon and I both love these muffins for a quick grab and go breakfast or for an evening sweet treat.
Don’t Over Mix These Banana Nut Muffins!
How do you make this recipe perfectly you ask? Easy, DO NOT OVERMIX. Have you ever tried to bake muffins and they come out chewy and dense? Well, that’s because you over mixed.
It’s important to mix all the wet ingredients in one bowl, and the dry ingredients in a separate bowl. Then fold the wet ingredients into the dry ingredients until they’re just combined. You should still see some clumpy pieces of flour.
Vegan Banana Nut Muffins
Honestly, vegan muffins have been a challenge for me to recipe develop. Hence why this is my very first muffin recipe. If you are also a person who struggles with baking, have no fear! This is the muffin recipe for you. Just follow the measurements exactly, don’t over mix, and get ready for sweet, nutty, delicious muffins!
Other Sourdough Recipes to Try
PrintSourdough Discard Banana Nut Muffins
This recipe will be your next favorite way to use up your sourdough starter discard! These sourdough discard banana nut muffins are simple to make, deliciously nutty and sweet, and perfect for breakfast on the go.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 Muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 Cups All-Purpose Flour
- 1 Cup Organic Sugar
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- 2 Tablespoons Cornstarch
- 1/2 Cup Crushed Pecans
- 1/4 Cup Pistachios
Wet Ingredients
- 1/2 Cup Butter, Melted
- 2 eggs
- 1/2 Cup Sourdough Starter
- 1 Ripe Banana, Mashed
- 1 Teaspoon Vanilla Extract
- 1/2 Cup Milk
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners, or grease the tin with a bit of oil.
- In a medium-large mixing bowl, combine all of the dry ingredients.
- In a separate bowl, mash the ripe banana. Then add in the remaining wet ingredients with the banana. Whisk until just combined.
- Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over mix. The batter should be thick.
- Spoon the batter into the muffin tin.
- Bake for 30-35 minutes.
Notes
- for vegan muffins, you can evenly sub the butter, milk and eggs in the recipes for vegan substitutes
Keywords: banana, muffins, sourdough
