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!
PrintHealthy 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