The Starter Jar's Ultimate Sourdough Banana Bread Muffins: A Step-by-Step Guide for Moist, Flavorful Treats
Unlock the secret to incredibly moist and flavorful sourdough banana bread muffins with The Starter Jar's expert guide. Perfect for using discard, this recipe guarantees bakery-quality results. — Published July 16, 2026 at 6:04 AM UTC.
Ingredients
- 200g ripe mashed bananas (about 2-3 medium)
- 100g granulated sugar
- 50g packed light brown sugar
- 1 large egg
- 60ml unsalted butter, melted and cooled
- 120g sourdough discard (unfed, straight from the fridge)
- 1 tsp vanilla extract
- 180g all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 60g chocolate chips or chopped nuts (optional)
Instructions
Step 1
Prepare your oven by preheating it to 190°C (375°F) and line a 12-cup muffin tin with paper liners or grease it well.
Step 2
In a large bowl, thoroughly whisk together the mashed bananas, granulated sugar, brown sugar, egg, melted butter, sourdough discard, and vanilla extract until smooth.
Step 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and optional cinnamon to ensure all dry ingredients are evenly distributed.
Step 4
Pour the combined dry ingredients into the wet mixture and mix gently with a spatula until the batter is just combined; avoid overmixing.
Step 5
If using, gently fold in any optional mix-ins like chocolate chips or chopped nuts into the batter.
Step 6
Evenly divide the muffin batter among the 12 prepared muffin cups, filling each cup approximately two-thirds full.
Step 7
Bake the muffins for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely, which prevents them from becoming soggy.
