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Why You’ll Love These
Every week I find myself with lots of sourdough discard from my sourdough starter. So this week, I decided to make sourdough muffins. This sourdough discard muffin recipe is especially made as a healthy treat for my two-year-old daughter. So it has very low sugar, an added banana, and fermented sourdough.
You’ll love this recipe for a healthy breakfast treat or as a healthy toddler snack. Sourdough muffins are great because the fermentation makes it healthy for your gut. Also, having low sugar is a must for my household these days. We eat these for breakfast or for a healthy snack in-between meals.
I can’t wait to share this sourdough discard recipe with you. I’m so excited for you to try my sourdough muffins, and I hope you rate them so I can see what you think. I plan to come up with a whole lot more sourdough recipes, but with lower sugar and suitable for toddlers. Please subscribe to my blog so you can see more recipes when I post them. So, let’s get into our healthy banana cinnamon sourdough muffins.
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Ingredients for Sourdough Muffins
- 1.5cupall-purpose flour
- 1tspbaking powder
- 1/2tspbaking soda
- 1/4tspsalt
- 2.5tspcinnamon
- 1/2tsppumpkin spice
- 1/2cupbrown sugar
- 1banana
- 4tbspmelted butter
- 1tspvanilla extract
- 1/4cupmilk
- 1egg
- 1cupsourdough starter
Instructions for Sourdough Muffins
- Preheat oven to 400 degrees F.
- In a large mixing bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
- In a medium mixing bowl, mix melted butter, banana, brown sugar, vanilla extract, milk, and egg.
- Pour in 1 cup of sourdough starter with wet ingredients and then stir well with a spoon.
- Add wet ingredients to dry ingredients and stir until just barely combined.
- Add muffin liners or spray nonstick spray to your muffin pan. Then fill cups 1/2 way full.
- Finally, bake for 20 minutes.
Notes for Sourdough Muffins
I use my sourdough discard for this recipe. Or, you can also pull your starter straight from the fridge and take 1 cup of it. For this recipe, fermented starter or discard starter will work fine.
Don’t over-mix the wet and dry ingredients. So leaving a little flour un-mixed is just fine. You want it just barely mixed together.
What will you need? A simple muffin pan will do.
Complete Recipe
Banana Cinnamon Sourdough Muffins
With low sugar and fermented starter, these healthy treats are a great addition to your sourdough cookbook. You can use sourdough discard or fermented starter right out of the jar.
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Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 270 kcal
Ingredients
- 1.5 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2.5 tsp cinnamon
- 1/2 tsp pumpkin spice
- 1/2 cup brown sugar
- 1 banana
- 4 tbsp melted butter
- 1 tsp vanilla extract
- 1/4 cup milk
- 1 egg
- 1 cup sourdough starter
Instructions
Preheat oven to 400 degrees F.
In a large mixing bowl, whisk dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
In a medium mixing bowl, mix melted butter, banana, brown sugar, vanilla extract, milk, and egg together.
Pour in 1 cup of sourdough starter with wet ingredients and stir well with a spoon.
Add wet ingredients to dry ingredients and stir until just barely combined.
Add muffin liners or spray nonstick spray to your muffin pan. Fill cups 1/2 way full.
Bake for 20 minutes.
Notes
I use my sourdough discard for this recipe. Or, you can pull your starter straight from the fridge and take 1 cup of it. For this recipe, fermented starter or discard starter will work fine.
Don’t over-mix the wet and dry ingredients. Leaving a little flour un-mixed is just fine. You want it just barely mixed together.
Keyword banana cinnamon sourdough muffins, discard recipes, sourdough discard recipes, sourdough muffins
Looking for another muffin recipe? Try our simple Sourdough Muffins recipe here.
Check out The Best Sourdough Cornbread for the best cornbread recipe you’ve ever had.
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