These healthy sourdough banana bread muffins are the perfect way to use up sourdough discard. They’re packed with good for you ingredients like oats, Greek yogurt and chia seeds.
If you’re like me an you’re always looking for ways to use up sourdough starter discard, these sourdough banana bread muffins are the perfect thing to make. They’re not only packed with sourdough starter, but they have a ton of good for you ingredients like oats, almond flour, Greek yogurt, chia seeds and banana.
When I eat muffins, I normally eat them for breakfast or as part of a snack. When I was looking for a great banana bread or muffin recipe to use up starter, I couldn’t find anything that had BOTH healthy ingredients and sourdough starter. So, to the drawing board I went.
To me, eating well means eating as much nutrient-dense food as possible. I’m lucky that I don’t have any food intolerances or allergies, so I eat all of the things…just in moderation.
How do you use up sourdough discard in muffins?
Using sourdough discard in muffins is actually incredibly easy. When you discard some sourdough, instead of throwing it away, pour it into muffin batter.
It’s great because you don’t have to wait for it to activate to make the bread rise, in this recipe there are leavening agents in the recipe. So really, you just mix it in like any other ingredient.
Are sourdough banana bread muffins easy to make?
SO easy. Like I said, you just mix the starter in with the rest of the batter. The best part – you only need one bowl!
In addition to how easy they are, they’re also crazy delicious. I like to add in chocolate chips or blueberries, but that’s totally up to you. I’m sure strawberries, blackberries or raspberries would also be yummy!
When you’re finished baking, you can eat them within a few days, or I like to freeze them and then heat them up for busy mornings, or to add to a special weekend breakfast in a flash. If you’re anything like us, you may want to double the recipe so you have enough!
Love fermented foods? Check out my kefir overnight oats!
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Healthy Sourdough Banana Bread Muffins
These healthy sourdough banana bread muffins are the perfect way to use up sourdough discard. They’re packed with good for you ingredients like oats, Greek yogurt and chia seeds.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16–18 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- 2 large bananas, mashed (or 2 and 1/2 small-medium bananas)
- 1/2 cup melted butter
- 1/4 cup Greek yogurt
- 3/4 cup coconut sugar
- 1 cup sourdough starter
- 1 egg, beaten
- 1 tsp. vanilla
- 1 cup all purpose flour
- 1/2 cup old fashioned, rolled oats
- 1/2 cup almond flour
- 1 Tbsp. chia seeds (or flax or hemp)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- optional: 3/4 cup chocolate chips or blueberries
Instructions
- Preheat the oven to 350F.
- Begin by mashing the bananas in a large bowl. Then, mix in the butter, Greek yogurt, coconut sugar, sourdough starter, egg and vanilla. Mix together until well incorporated.
- Next, fold in the flour, oats, almond flour, chia seeds, baking powder, baking soda, and cinnamon until just combined. Then, fold in the chocolate chips or blueberries, if using.
- Pour the batter into greased or lined muffin tin wells, filling about 3/4 of the way full.
- Slide the muffin tin onto the middle rack of your oven and bake for 16-19 minutes, or until the muffins srping back when touched.
- Allow the muffins to cool for 10 minutes in the tin and then turn them out to cool on a wire rack.
- Enjoy within about 3 days, or these freeze very well. If you freeze them, just heat for 30 seconds to 1 minute in the microwave to enjoy.
Notes
- To make a vegan muffin, omit the egg and use 2 Tbsp. of chia seeds. I have tested this with good results.
Nutrition
- Serving Size: 1 muffin
- Calories: 162
- Sugar: 13 g
- Sodium: 79 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
Loved this recipe!!!
Thank you so much for sharing.
I’m SOO glad! <3
Can I sub applesauce for the Greek yogurt to make it dairy free?
They are lovely, but I decreased the amount of sugar to 1/3 cup, it made only 12 muffins for me, and they required a good 33 minutes!
Glad you enjoyed them but when you change the recipe at all, it can alter the yield. Filling the muffin tins more results in less muffins and more cook time.
I replaced the butter with coconut oil and these are SO good! Next time I’m going to try to use pumpkin instead of banana. Thanks for the great recipe! I look forward to more.
oh YUM! Let me know how the pumpkin turns out!
I made a toddler friendly version so replaced the coconut sugar with 1 tbsp of maple syrup. I couldn’t resist and had to try one – so scrumptious, soft, flavoursome and wonderful texture even with the reduced sugar. Thanks for sharing this recipe, I’ve bookmarked it so will definitely be making more!
Thank you. I was lokking for a sub to the coconut sugar
This is fantastic! We use blueberries. So flavorful and healthy. Thank you so much. A family favorite!
I’m so so glad!!!
These are yummy! I had frozen bananas so thawed then mashed to make 1cup. Omitted yogurt as I felt bananas were a little watery. Used coconut oil for butter. The oatmeal is a different twist-adds a little chew to muffin. I’ll definitely be making these again.
I’m so glad you enjoyed them!!!
I want to make these but do not have any almond flour. Can I substitute whole wheat or spelt flour? It seems like it should be fine, but I’m not sure if I should reduce the amount or add some more liquid. Thanks!
These were excellent! I’ve been looking for ways to use up my sourdough starter without regular flour and without a long ferment. I had to make some substitutions for dietary reasons- applesauce instead of yogurt, coconut oil instead of butter, cut the sugar to ~ 1/2 c, and used GF flour (Bob’s Red Mill 1 to 1). I did some with blueberries, some with chocolate chips, and left some plain. They were all great but the chocolate chip ones were my (and the kids’) favorite! Thank you!
I love this recipe. I have made these at least 6 or 7 times since I started making sourdough bread last year in May 2020.
I change it up a lot, using walnuts and/or blueberries or almond slivers.
I’ve also added chopped apple.
I usually use 3 very ripe bananas.
I’m making another batch tomorrow morning!
I usually give 1/2 away to my friends and neighbors.
I do the same with my sourdough bread, as most times I bake 2 loaves at once.
My neighbors and friends look forward to getting some goodies from the Neighborhood baker!
Thanks for this great recipe.
And, I really feel it a healthy muffin!
i substituted coconut flour for almond flour, reduced in half and added blueberries and chopped trader joes dark chocolate almonds. Oh also I used light brown sugar instead of coconut sugar – they were amazing, loved that I can use leftover bananas and my sourghdough starter!
I’m so glad to know coconut flour worked for you! Thanks for trying 🙂
Everyone I feed these muffins to love them. I do a long ferment by mixing it all together (except the bi carb soda and baking powder) and leaving it on the bench all day (about 10 hours). I mix in the bi carb soda and leave it to do it bubbling thing while I prep the muffin tins then cook it as instructed. I find it doesn’t need the baking powder because of the longer ferment. So good. Guilt free muffins.
Yum! Sounds so amazing, Julie. Glad you’re loving this recipe and so is everyone you share it with. Thanks so much for sharing your version, I appreciate it 🙂
These look delicious! If I wanted to gain the benefits of fermentation for this recipe, how long would you recommend I let the batter rest before baking? We try to avoid gluten, but can tolerate sourdough. Thanks!
So scrumptious!
Made these with just 1/2 cup of raw sugar (could probably have used even less, we prefer less sweet muffins for breakfast) Sprinkled some mini chocolate chips on top and they are a perfect afternoon snack with some decaf. Looking forward to having them with scrambled eggs for breakfast.
YUM! I am so glad you are loving these muffins and they turned out amazing for you, Ashley. Thank you for your review and star rating, I appreciate it!
Omg these are so good and love that they are healthy!!
The best muffins I’ve ever made! I chose to add both blueberries and chocolate chips and also added hemp hearts in addition to the chia seeds. So glad I found this recipe! Thank you!
Very tasty but mine went flat after removing from oven. The first batch were in oven for 21 minutes the second for about 30 minutes. Both deflates. I used spelt flour in place of all purpose,
Any thoughts?
Great texture! I subbed the egg for chia seeds and never missed it. It did feel like there was something missing from the flavor, and my partner pointed out that there’s no salt. I also didn’t notice the yield is 16-18 muffins, so have a loaf pan handy if you’re like me and only have a dozen silicone muffin cups. Will have to try these again, with salt 🙂
I am so glad you enjoyed these. Let me know how they turn out with the salt, thanks so much for the feedback!