Sourdough Banana Nut Muffins (discard or starter)

A plate of baked muffins with sunflowers beside the plate.

5 from 3 votes

Sourdough Banana Nut Muffins (discard or starter)

Looking for a new twist on classic banana bread? Try our Sourdough Banana Nut Muffins! These muffins are made with sourdough discard or starter, adding a tangy flavor depth and a light, fluffy texture.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 396kcal

Author: Emily Rider

Ingredients

Wet Ingredients:
4 tablespoons of butter room temp
1 cup of light brown sugar
2 teaspoons of vanilla extract
2 large eggs room temp
3 to 4 medium-sized bananas 415g
½ cup of sourdough starter or discard 125g
Dry Ingredients:
2 cups of flour all-purpose or freshly milled soft white flour
1 teaspoon of baking soda
2 teaspoons of baking powder
1 teaspoon of salt
1 ½ teaspoons of cinnamon
¼ teaspoon of nutmeg
¾ cup of toasted walnuts
Strudel Topping:
½ c. sugar
2 tbsp. flour
4 tbsp. butter room temp
¼ c. toasted chopped walnuts
1 tsp. Ceylon cinnamon

Instructions

Preheat Oven: Set your oven to 375°F (190°C).
Mix Butter and Sugar: In a large mixing bowl, use a spoon or mixer to cream the butter and sugar until it's light and fluffy.
Add Vanilla and Eggs: Add vanilla extract and eggs to the bowl. Mix until everything is well combined.
Mash Bananas: Use a fork to mash the bananas until smooth. Add the mashed bananas and sourdough starter or discard to the mixing bowl. Mix everything together.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and toasted walnuts.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until everything is well combined.
Prepare Muffin Tin: Grease a muffin tin or line it with paper liners.
Fill Muffin Cups: Spoon the muffin batter into the muffin cups, filling them about 2/3 full. You should get 12-18 muffins, depending on the size of your muffin tin and liners.
Make Strudel Topping: In a small bowl, mix sugar, flour, cinnamon, and toasted walnuts. Cut the butter into small pieces and add to the mixture. Use your fingers to mix until it’s crumbly.
Add Topping: Sprinkle the strudel topping over the batter in each muffin cup.
Bake Muffins: Bake in the oven for 20-25 minutes. Check if they’re done by inserting a toothpick into the center of a muffin. If it comes out clean, they’re ready.
Cool Muffins: After baking, let the muffins cool in the tin for a few minutes. Then, remove them from the tin and let them cool on a wire rack.
Enjoy: Eat your delicious sourdough banana nut muffins with a strawberry frappuccino or tea!

Notes

Start by preparing your sourdough starter at least a day in advance. Or use your overflow of discard. We use our discard and often do an overnight ferment to get the best nutrients from this recipe.

Once you have your sourdough starter, mix it with ripe mashed bananas, eggs, sugar, and oil in a large mixing bowl.

Mix flour, baking powder, baking soda, salt, and chopped nuts separately.

Gradually add the dry and wet ingredients, mixing well until the batter is smooth.

Grease a muffin tin and pour the batter into the cups, filling them about 3/4 full.

Let the muffins rest for about 30 minutes before baking them in a preheated oven at 375°F (190°C) for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Let the muffins cool down for a few minutes in the tin before removing them and serving them warm or at room temperature.

Enjoy your delicious and nutritious sourdough banana nut muffins!

Nutrition