Fresh-Milled Sourdough Discard Banana Muffins
Do you ever have bananas just sitting around getting browner by the day? This is the recipe for you! Banana muffins are one of my favorites, especially when nobody is eating the bananas, and you want a simple & delicious treat! These muffins are super soft and fluffy. Top them off with some crumble, and you have the perfect snack!
Tips When Making Muffins
- Make sure not to over-mix your batter; your muffins can turn out tough and dense. Instead of being soft and fluffy.
- Refrigerate your crumble for at least 10 mins. This is a tip I recently found out. It helps your crumble to stay more solid instead of melting into your muffins.
- Bake your muffins for 5 minutes at a higher temperature so they have a nice dome on top!
Can I use Frozen Bananas?
- Yes! You can use frozen bananas in this recipe! To do so, make sure the bananas have thawed completely before adding them to your batter so they can fully incorporate!
-How to store Banana muffins-
- Store these muffins in a sealed container or a Ziploc bag on the counter for up to three days.
- Individually wrap your muffins in plastic wrap and store them in a freezer-safe bag for up to three months.
The Finished Muffins!
Fresh-Milled Sourdough Discard Banana Muffins
Soft and fluffy banana muffins! The perfect recipe to use up overripe bananas and your discard! Simple and delicious!
Print Recipe
Equipment
- Muffin tin You can use 2, 12-cup tins if you want your muffins more spaced out
- muffin liners Or you can spray or butter the pan, but I find muffin liners are much easier to remove the muffins from the pan.
- A stand mixer or a hand mixer Optional* You can mix by hand as well
Ingredients
Banana Muffin Batter
- 2 cups Fresh-Milled Flour I used ½ hard white and ½ soft white wheat
- 1 tsp. baking soda
- ¼ tsp. salt
- ½ tsp. ground cinnamon
- ½ cup softened butter You can use salted or unsalted
- 1 cup Brown sugar
- 2 Large eggs
- 2-3 over-ripe bananas
- ⅓ cup Plain Greek yogurt or sour cream
- ½ cup Sourdough discard
- 1 tsp. vanilla extract
Walnut Crumble topping
- ¼ cup chopped walnuts
- ¼ cup Brown sugar
- 2 TBSP. fresh-milled flour
- 2 TBSP. melted butter
- ¼ tsp. ground cinnamon
Instructions
- First, preheat your oven to 425℉
- Mill the flour.
- Time to make the crumble! In a bowl, combine chopped walnuts, brown sugar, flour, melted butter, and cinnamon. place in the fridge for about 10 mins.¼ cup chopped walnuts , ¼ cup Brown sugar, 2 TBSP. fresh-milled flour, 2 TBSP. melted butter , ¼ tsp. ground cinnamon
- In a medium-sized bowl, combine the flour, baking soda, salt, and cinnamon.2 cups Fresh-Milled Flour , 1 tsp. baking soda, ¼ tsp. salt, ½ tsp. ground cinnamon
- Next, in a large separate bowl, Use your stand mixer or hand mixer to beat the brown sugar and butter together until it's nice and creamy.1 cup Brown sugar , ½ cup softened butter
- Add the eggs one at a time, making sure they are fully incorporated. Beat in your over-ripe bananas, yogurt, discard, and vanilla until combined.2 Large eggs , 2-3 over-ripe bananas , ⅓ cup Plain Greek yogurt , ½ cup Sourdough discard, 1 tsp. vanilla extract
- Add your dry ingredients to the wet ingredients and mix on low until just combined. Do not overmix.
- Allow batter to sit about 10 mins. This helps the fresh-milled flour soak up the liquid.
- Place muffin liners in your 12-cup muffin tin, then use a ¼-cup scoop of batter in each.
- Take the crumble out of the fridge and top each muffin with the crumb topping.
- Place muffins in the oven at 425℉ for 5 minutes. Then reduce heat to 350℉ and bake for 15-20 minutes or until a toothpick is inserted and it comes out clean.
- Allow muffins to cool, then enjoy!
You can use 2 muffin tins to space out your batter. This allows your muffins to expand more and creates a higher dome.
Notes
- Muffins can stay fresh up to 3 days in a tight sealed container on the counter.
- You can place muffins in a freezer-safe bag or container, and you can store them up to 3 months.
- For frozen muffins, you can thaw them fully on the counter until room temperature and enjoy!
- You can mix things up! Feel free to add chocolate chips, raisins, or pecans! Whatever sounds good to you! try it!
Servings: 12 Muffins
Love the hint on refrigerating the crumble, I’ve had mine melt into the muffins many time. Thanks