Amazing Sourdough Discard Banana-Nut Muffins

Sourdough Discard Banana Nut Muffins are so delicious you will want to make them everyday. Mix them up the night before for a quick, homemade breakfast everyone in your family will love.

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When you finally get a healthy sourdough starter the possibilities are endless. However, the idea of throwing that expensive flour away prior to every feeding can be heart-wrenching. Finding good sourdough discard recipes will ensure none of that precious starter goes to waste.

FAQs

What is sourdough starter? Sourdough discard is starter that is unfed. Sourdough starter needs to be fed frequently. However, if you use your starter regularly, you won’t have a lot of discard. Prior to feeding your sourdough starter, some of it is discarded to create more room in the container. It also requires less “food” because there is less volume. This discard is considered the waste, but it has many different uses.

What is fermentation? Fermentation of sourdough happens with “wild yeast”. It breaks down different starch in the flour making it more digestible. The bacteria in the starter feed on the sugar and generate carbon dioxide. That’s why you see the bubbles in your starter.

Does sourdough discard batter need to ferment? The benefits of fermentation are great, so you can definitely let the batter sit overnight. However, if you are ready to bake immediately, you don’t have to let this batter ferment.

Sourdough Discard Banana-Nut Muffins ingredients

• 2 cups ap flour
• 1/4 tsp Kosher Salt
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 cup of sourdough discard
• 1/4 cup whole milk
• 3 very ripe bananas mashed
• 1/2 tsp pure vanilla extract
• 1 large egg
• 4 tbsp melted butter
• 1/2 cup granulated sugar
• 3/4 cups light brown sugar divided
• 1/2 cup chopped pecans or walnuts
• 1 tsp cinnamon

Making the Muffins

• Combine flour, salt, baking soda, and baking powder. Whisk the mixture until it is combined.

• In a separate bowl, combine discard, milk, bananas, vanilla extract, egg, melted butter, granulated sugar, and 1/4 cup brown sugar.
• Mix the dry and wet ingredients together.
• Fold in the chopped pecans
• Grease a 12-well muffin tin.
• Distribute the batter between 12 muffins.
• Combine 1/2 cup brown sugar and cinnamon
• Top each muffin with around 1 tsp of sugar-cinnamon mixture.
• Bake at 350° F for 25-30 minutes.

Fermentation Directions for Banana Nut Muffins

• Combine flour, salt, starter, bananas, milk, melted butter, granulated sugar, and 1/4 cup brown sugar in a bowl.
• Cover with a damp towel, and allow the mixture to ferment on the counter for 6 hours or overnight.
• Prior to baking, mix in the baking soda, baking powder, vanilla extract and egg.
• Grease a 12-well muffin tin.
• Distribute between 12 muffins.
• Combine 1/2 cup brown sugar and cinnamon
• Top each muffin with around 1 tsp of sugar-cinnamon mixture.
• Bake at 350° F for 25-30 minutes.

More Recipes to Try

The Best Southern Cornbread Recipe

Sourdough Breakfast Casserole