Sourdough Discard Banana Muffins (Egg-free, No Butter, Vegan)

Vegan sourdough banana muffins piled over each other on a hand towel.

Sourdough Discard Banana Muffins (Egg-free, No Butter, Vegan)

These easy sourdough banana muffins are one of the BEST ways to use your sourdough discard and your overripe bananas. They are light, moist and packed with vanilla-banana flavors. Perfect for snacking, breakfast or dessert, plus these muffins are completely vegan, egg-free and dairy-free!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: sourdough discard recipes, sourdough muffins, vegan sourdough muffins

Servings: muffins

Calories: 212kcal

Author: Jessica Laroche

Equipment

Mixing bowls
Stirring spoons and spatula
Small kitchen scale (or measuring cups)
Measuring spoons
Muffin pan (and muffin liners)

Ingredients

170 g sourdough discard 100% hydration, (170g = ¾ cup)
250 g mashed bananas (250g = 1 cup)
185 g oat milk (or any plant-based milk) (185 g = ¾ cup)
150 g sugar I used cane sugar, (150g = ¾ cup)
70 g oil I used canola oil, (70g = ⅓ cup)
2 teaspoon vanilla extract
230 g all-purpose flour (230 g = 2 lightly packed cups)
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin liners.
In a large mixing bowl, add the flour, baking powder, baking soda and salt. Stir well to combine.
Mash the bananas very well until smooth. In a medium bowl, add the mashed bananas, oat milk, oil, sugar, sourdough discard and vanilla extract. Whisk well until uniform.
Pour the wet mixture over the bowl with the flour, then stir and whisk to combine until there are no dry spots of flour anymore. Make sure not to overmix!
Divide the muffin batter between the 12 muffin liners (they should be pretty full up to the top) and then bake for 20-22 minutes or until a toothpick comes out clean. Let them cool down for a few minutes before transferring to a cooling rack.

Video

Notes

Room temperature ingredients work better when making a muffin batter, so try to take the milk and sourdough discard out of your fridge about 1 hour before using.
Always double-check the expiration date on your baking powder! If too old, it might prevent the muffins from rising properly!
I highly recommend weighing the ingredients using a small kitchen scale. If you do not have a scale, then make sure to measure the flour following the spoon and level method.
Make sure to mash the bananas very well so the moisture and flavor can be distributed evenly in the muffin batter.
Do not overmix the batter or the muffins can be tough or chewy! Stir enough for the flour to be all well incorporated into the wet ingredients, but do not keep mixing once it looks uniform.
If you have the extra time, then let the batter rest in the bowl for about 8-10 minutes before dividing and baking. This will allow for more time for the leavening agents to create a light and fluffy batter.
Do not overbake the muffins so they are tender and moist.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition