Sourdough Banana Muffins
These nut-free sourdough banana muffins are the perfect way to use up sourdough discard. Quick to make, freezer-friendly, and kid-approved!
Equipment
- 1 12 cup muffin tins
- 1 Mixing Bowl
- Hand or Stand Mixer
- Spatula
- Measuring cups/spoons
- Parchment liners optional
Ingredients
- 3 rip bananas, mashed
- 1 cup brown sugar
- 2 large eggs
- 1 tablespoon oil or melted butter
- ⅓ cup sourdough discard
- 1 teaspoon vanilla extract
- 1½ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup chocolate chips or chopped nuts optional
Instructions
- Preheat oven to 350°F and line or grease a 12-cup muffin tin.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, mash the bananas. Add brown sugar, eggs, oil or butter, sourdough discard, and vanilla. Mix until well combined.
- Add the dry ingredients to the wet and stir just until no streaks of flour remain. Do not overmix.
- Fold in chocolate chips or nuts if using.
- Divide batter evenly between muffin cups, filling each about 2/3 to 3/4 full.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
- These muffins freeze beautifully. Store extras in a freezer bag and thaw overnight for an easy breakfast.
- We skip nuts due to allergies, but they’re just as good without them!
- Want to make your muffins look extra special? I shared a tutorial for making your own parchment paper liners in my Strawberry/Blueberry Muffins post, and there's even a quick YouTube video if you're a visual learner!
- Want to mill your own flour? Check out the NutriMill Grain Mill for $20 off with code MAKINMACON20.