How to Bake Sourdough Discard Banana Nut Muffins

Indulge in the most delicious Banana Nut Muffins made with sourdough discard. Moist, rich, and bursting with nutty flavor—the perfect baking recipe for using up your sourdough discard. Enjoy these sourdough discard banana nut muffins for breakfast, a snack, or dessert.

Sourdough Discard Banana Nut Muffins

Sourdough is a beloved ingredient in bread-making and offers numerous health benefits.

The fermentation process used to create sourdough bread enhances its nutritional profile. Sourdough is easier to digest than traditional yeast bread. In sourdough, lactic acid bacteria break down gluten, fructans, and phytic acid. This can be particularly beneficial for individuals with gluten or FODMAP sensitivities. Muffins are not usually long-fermented, but they can be!

I don’t long ferment these sourdough discard banana nut muffins, but many readers have told me they have successfully fermented the batter overnight in the fridge for easier digestion. You can try fermenting the muffin batter overnight in the fridge before preheating your oven and filling your muffin tin with batter.

Don’t Over Mix These Sourdough Discard Banana Nut Muffins

When making these sourdough banana nut muffins, one crucial tip is to avoid overmixing the batter. Overmixing can result in dense muffins rather than light and fluffy ones. The reason behind this lies in the formation of gluten.

Gluten, a protein present in flour, gives structure to baked goods. However, excessive mixing develops gluten strands, leading to a denser texture. To prevent this, gently mix the dry and wet ingredients until just combined, ensuring there are still some lumps and streaks of flour in the batter.

This technique allows the muffins to rise correctly, resulting in a tender crumb and a delightful eating experience.

My other muffin baking tip is always to use a thin metal aluminum muffin tin with paper liners. A metal muffin tin works way better than a silicone muffin pan.

What is the Secret to Moist Muffins?

Adding fruit into muffins is the secret to achieving a moist and tender texture that keeps these baked treats irresistibly soft.

Fruits like berries, apples, and bananas naturally contain high water content, which releases moisture as the muffins bake. This moisture infusion prevents the muffins from drying out and enhances their softness. Moreover, fruits contribute to the flavor profile, adding a fresh, natural sweetness that complements the other ingredients.

The natural sugars in the banana also caramelize during baking, creating pockets of juicy, flavorful bites within the muffin. Incorporating fruit elevates the taste and ensures that each muffin is tender and moist.

Other Sourdough Muffin Recipes

• Double Chocolate Cherry Muffins with Sourdough Discard
• Sourdough Roasted Pumpkin Banana Muffins with Pecans
• Sourdough Peach Cobbler Muffins with Brown Sugar Crumble

Sourdough Discard Banana Nut Muffins

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Indulge in the most delicious Banana Nut Muffins made with sourdough discard. Moist, rich, and bursting with nutty flavor—the perfect baking recipe for using up your sourdough discard. Enjoy these sourdough discard banana nut muffins for breakfast, a snack, or dessert.

• Author: Kaitlynn Fenley
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 Muffins
• Category: sourdough
• Method: Baking
• Cuisine: American

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup nuts*
• 1 cup banana, cubed (frozen or ripe)
• 1/2 cup grass-fed butter, room temperature soft
• 1/2 cup sourdough starter, room temperature
• 2 teaspoons vanilla extract
• 1/2 cup whole milk, room temperature
• 2 eggs, room temperature

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Instructions

1. Preheat your oven to 350° F.
2. Line a muffin tin with paper liners.
3. Combine the flour, oats, sugar, baking soda, baking powder, salt, nuts, and banana in a medium-large mixing bowl.
4. In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
5. Gently fold the wet ingredients into the dry ingredients until everything is just combined. Do not over-mix. The batter should be thick, and it’s okay if there are clumps.
6. Spoon the batter into the muffin tins. Optional— top with nuts and oats.
7. Bake for 30-35 minutes total. Rotate the pan halfway through.
8. Allow cooling for about 15 minutes.

Notes

• for vegan muffins, you can evenly sub the butter, milk, and eggs in the recipes for vegan substitutes
• my favorite nuts for this recipe are pistachios or pecans

Kaitlynn Fenley Author, Educator, Food Microbiologist

Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.

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