Sourdough Banana Muffins (Naturally Sweetened)
These soft, naturally sweetened Sourdough Banana Muffins are the perfect way to use up sourdough discard and ripe bananas. Made with simple pantry ingredients, they’re wholesome, moist, and full of banana flavor — perfect for breakfast, snacks, or dessert.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup sourdough discard
- 1 teaspoon vanilla extract
- 2 to 3 large ripe bananas
- ½ cup melted butter or coconut oil or avocado oil, cooled
- ¾ cup maple syrup or honey
- 1 large egg
Instructions
- Preheat oven to 350°F. Line a muffin pan with liners or use a silicone muffin pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, mash bananas and stir in melted butter, maple syrup (or honey), sourdough discard, vanilla, and egg until smooth.
- Add dry ingredients to wet ingredients and stir until just combined. Don’t overmix.
- Fold in any add-ins like chocolate chips, nuts, or berries if using.
- Divide the batter evenly between muffin cups, filling about ¾ full.
- Bake for 20–23 minutes, or until muffins are golden brown and a toothpick comes out clean.
- Cool on a rack before serving.
Notes
Optional add-ins: chocolate chips, cacao nibs, or carob chips, chopped walnuts or pecans, blueberries, or mixed berries
How to Store
- On the counter: Store in an airtight container for 2–3 days.
- In the fridge: Keeps up to 2 weeks in an airtight container.
- In the freezer: Wrap individually and freeze for up to 6 months. Thaw at room temperature or warm up in the oven.