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.
- 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
Instructions
- Preheat your oven to 350° F.
- Line a muffin tin with paper liners.
- Combine the flour, oats, sugar, baking soda, baking powder, salt, nuts, and banana in a medium-large mixing bowl.
- In a separate bowl, combine the butter, sourdough starter, vanilla, whole milk, and two eggs. Whisk until combined.
- 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.
- Spoon the batter into the muffin tins. Optional— top with nuts and oats.
- Bake for 30-35 minutes total. Rotate the pan halfway through.
- 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
