Why you’ll love this recipe:
Beginner-friendly Recipe:
You can’t do anything wrong in this recipe because there is nothing difficult because it is a beginner-friendly recipe so you can start your sourdough discard journey with sourdough discard banana muffins, lets begin
Unique Flavor:
The sourdough discard adds a sight tangy flavor which increases the quality of the muffins
Quick Cooking:
These muffins are simple and quick, and it is just perfect for the beginner or expert baker
Healthy Ingredients:
With ripe bananas and the benefits of sourdough, These muffins are a more wholesome treat
Perfect time:
Enjoy them for a snack , breakfast, or dessert
What exactly is Sourdough Discard Naan?
Sourdough discard banana muffins are traditional muffins that utilize sourdough discard as the main component, giving them a tangy taste and contributing to their moistness and richness. This method is ideal for reducing food waste and relishing homemade bread.
Table of Contents
Equipments:
- Mixing Bowls: For wet and dry ingredients
- Muffin Tin: A standard 12-cup muffin tin
- Muffin liners: Helps prevent sticking and make cleanup easier
- Cooling rack: For cooling your muffins
INGREDIENTS:
- ¼ cup melted Butter
- ½ cup Dark brown sugar
- 1 cup Mashed ripe Bananas
- 2 large Eggs
- 1 cup Sourdough discard
- 1 teaspoon Vanilla extract
- ½ cup All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon salt
INSTRUCTION:
- PREHEAT your oven to about 350 degrees, in a decent size bowl, Whisk the dry ingredients together
- Take the bananas out of the skin and mash them with a spoon or fork until they become smooth.
- In a big mixing bowl, blend the butter and sugar with a spatula. Incorporate the wet ingredients, such as the mashed bananas.
- Mix the wet and dry ingredients, and incorporate the walnuts until the mixture becomes smooth.
- Next, distribute the batter evenly among 12 muffin liners in a tin. Add chocolate chips to the muffins, or sprinkle with brown sugar if desired.
- Test the muffins with a toothpick after baking for 20-25 minutes. If the toothpick comes out clean, the muffins are done. However, wait for 10-15 minutes for them to cool before serving.
Why use sourdough discard in sourdough discard banana muffins??
Enhance in Flavor:
The sourdough discard adds a tangy flavor as you know and it will increase the profile of muffins
Better texture:
Sourdough discard adds a soft texture to the muffins that complements the softness and fluffiness of the muffins
Less Waste:
Instead of throwing your sourdough away, you can use it to make delicious muffins and enjoy it with your family
Common mistakes to avoid:
Over Mixing the Batter
Over-mixing the batter can lead you to den and tougher muffins, mix until just combined
Using Unripe Bananas :
The riper the bananas, the sweeter and more favorable your muffins will be
Skipping the Liners :
Muffin liners make it easier to remove the muffins and keep the tin clean so please use it
Not Preheating the Oven:
An un-preheated oven can affect the texture of your muffins
Overcooking:
Keep an eye on the muffins, overcooking can make the naan dry
HelpFull Tips:
Use Overripe Bananas:
The riper the bananas, the better the flavor
Don’t Overfill:
Fill the muffin cups only about ⅔ full to prevent overflow because when you fill the cup it may also affect the shape of the muffins
Customize the Flavor :
Add spices like cinnamon, or mix in chocolate chips, nuts
Check for Doneness:
As I mentioned before Use a toothpick to check if the muffins are ready to eat or not, if it is ready the toothpick comes out clean or with a few moist crumbs
How to store:
Freezing 🙂:
If you want to make muffins ahead of time, you can freeze them, you need to cool down the muffins then stack them muffins with a baking sheet and store them in a freezer bag, It will keep for up to 2-3 months
Room Temperature:
Muffins can be stored at room temperature in an airtight container for up to 3 days
Toppings :
Banana slices :
Place a slice of the banana on top of each muffin before baking, if you are a banana fan
Chocolate chips:
Sprinkle a few extra on top of the muffins before baking for a chocolatey touch
Nuts 👍
Add a handful of chopped walnuts to the batter or on the top of the muffins
Glaze:
Sprinkle a simple powdered sugar glaze over the cooled muffins for more sweetness
Facts About sourdough discard banana muffins:
Sourdough starter history:
Sourdough has been used for over 5,000 years and when its origins traced it was going back to the ancient Egypt
Flavor boost:
Using sourdough discard helps reduce food waste, contributing to a more sustainable kitchen
Healthier Option:
Because I am writing this not to just famous my recipe but to make people healthier because sourdough is not only a delicious way to use up leftovers but also have healthier option compared to store-bought naan, which often contains preservatives and additives
Conclusion;
Sourdough discard banana muffins are a wonderful way to transform possible waste into a tasty, moist, and tender indulgence. The blend of overripe bananas and sourdough discard results in a muffin that is sweet and tangy, boasting a rich flavor that is irresistible. Whether you are preparing them for the morning meal, as a quick bite, or as a dessert to enjoy with companions, these muffins are bound to become a beloved choice in your household. Additionally, by utilizing sourdough discard, you will have the satisfaction of minimizing waste and indulging in a healthier choice. Enjoy baking!
If you lack a complete cup of sourdough discard, you can compensate with extra yogurt, milk, or mashed bananas. Simply keep in mind that this could slightly change the texture and taste.
Definitely! Banana muffins made with discarded sourdough starter freeze nicely. Allow them to cool down entirely before placing them in an airtight container or freezer bag for storage. They can be stored in the freezer for a maximum of 3 months.
The muffins will remain fresh for approximately 2-3 days if kept at room temperature. If kept in the fridge, they can remain fresh for one week. To keep them fresh for a longer period, put them in the freezer.
Overmixing the batter or insufficient leavening can lead to dense muffins. Ensure to only mix until everything is incorporated and be precise when measuring your ingredients.
