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Sourdough banana muffins in a muffin tin with liners, close up.
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Fluffy Sourdough Banana Muffins Recipe

Sourdough Banana Muffins are easy to make, using sourdough discard! Whip these lofty sourdough discard banana muffins up in no time, using all purpose or whole wheat white flour, brown sugar, walnuts and a hint of vanilla. They're so flavorful, tender and full of banana goodness! This recipe is vegetarian and dairy free. 
Course Breakfast, Snack
Cuisine American
Keyword Sourdough Banana Muffins, Sourdough Discard Muffins
Prep Time 15 minutes
Cook Time 30 minutes
Resting TIme 15 minutes
Total Time 1 hour
Servings 12 Muffins
Calories 313kcal
Author Traci York

Ingredients

Instructions

Toast the Walnuts:

  • Place the walnuts in a pan and set them on the center rack in your preheating oven. They'll toast for 15-18 minutes while the oven is heating. Transfer toasted walnuts to a board and rough chop once cooled. Set aside a few tablespoons for sprinkling on top if desired. Chop fine. Set aside.

Make the Batter:

  • In a medium mixing bowl, add the flour, salt, baking soda, baking powder, and cinnamon. Whisk the ingredients. Set aside.
  • In a large mixing bowl, add the sugar, warm coconut oil, eggs, bananas, and vanilla extract. Whisk until the ingredients come together. Add the sourdough discard and whisk again until no white streaks remain.
  • To the wet ingredients, add the dry ingredients all at once. Using a silicone spatula, fold in the dry ingredients and mix until no dry flour patches remain. Fold in the chopped walnuts, holding out the small portion for sprinkling on top. .
  • Set batter aside to rest at room temperature for 15 minutes.
  • Scoop an overfilled large cookie scoop (#20) or about 1/4 C each with batter and transfer to the muffin liners. Distribute leftover batter evenly among cups. Sprinkle with remaining walnuts if desired.
  • Reduce the oven temperature to 375F (190C). Place the muffins in the oven and bake for 25-30 minutes. Use a toothpick to test several muffins starting at 25 minutes. Once the toothpick comes out clean with a few crumbs attached, the muffins are ready.
  • Transfer the muffins to a cooling rack and cool completely. Once cool, cover for up to four days at room temperature.
    To Freeze: allow muffins to cool completely. Place individual muffins on a parchment lined sheet pan and freeze. Once frozen, transfer to a lidded container for up to two weeks. Thaw at room temperature.
    To Rewarm: rewarm muffins in a 350F oven for 10-15 minutes.

Notes

Kitchen Tools: I recommend an oven thermometer, food thermometer and weighing your ingredients using a digital kitchen scale for best outcome. Use the scoop and sweep method for volume measurements if a scale is unavailable. 
With some tweaks, this recipe is based off my Brown Sugar Banana Bread.

Nutrition

Serving: 1Muffin | Calories: 313kcal | Carbohydrates: 33g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 203mg | Potassium: 182mg | Fiber: 3g | Sugar: 17g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg