Description

These Best Sourdough Banana Muffins combine the unique tang of sourdough discard with the natural sweetness of ripe bananas, creating moist, flavorful muffins with perfectly domed tops. Using a blend of all-purpose and oat flours, along with ground flaxseed for added nutrition, these muffins are quick to prepare and bake to golden perfection in just over 20 minutes. Ideal for breakfast or a healthy snack, their tender crumb and balanced sweetness make them a delightful treat for all ages.

Ingredients

Scale

Dry Ingredients

1 cup all-purpose flour
½ cup oat flour
2 tbsp ground flaxseed
1 tsp baking soda
1 tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon

Wet Ingredients

½ cup active sourdough discard (100% hydration)
2 large very ripe bananas, mashed (about 1 cup)
2 large eggs, room temperature
¼ cup pure maple syrup
¼ cup vegetable oil
¼ cup plain Greek yogurt
1 tsp vanilla bean paste
1 tsp apple cider vinegar

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Instructions

Preheat and prepare muffin tin: Preheat your oven to 375°F. Place the muffin tin in the warming oven for about five minutes to help boost the rise of the muffins, contributing to perfectly domed tops.
Mix dry ingredients: In a large bowl, combine the all-purpose flour, oat flour, ground flaxseed, baking soda, baking powder, fine sea salt, and ground cinnamon. Whisk thoroughly until uniform and lump-free.
Mix wet ingredients: In a separate bowl, mash the ripe bananas until only small lumps remain. Whisk in the eggs, pure maple syrup, vegetable oil, Greek yogurt, vanilla bean paste, and apple cider vinegar until well blended.
Combine wet and dry mixtures: Pour the wet ingredients into the dry mixture bowl. Gently fold with a spatula until no streaks of flour remain to maintain a light crumb.
Add sourdough discard: Fold in the active sourdough discard until the streaks disappear but a few lumps remain; this incorporates moisture and flavor evenly.
Fill muffin cups: Scoop batter into lined or greased muffin cups, filling about three-quarters full. Smooth the tops with a spoon to ensure even rising without spilling.
Bake muffins: Bake in the preheated oven for 20 to 22 minutes, rotating the pan halfway through for even browning. Muffins are done when a toothpick inserted comes out clean or with a few moist crumbs.
Cool muffins: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool until warm to touch. This helps set the crumb and prevents sogginess.

Notes

Warming the muffin tin before baking helps achieve better rise and domed muffin tops.
Use very ripe bananas for maximum sweetness and moisture.
Do not overmix the batter to avoid dense muffins; fold gently until just combined.
The sourdough discard adds moisture and a subtle tang, enhancing flavor and texture.
Rotating the pan halfway through baking ensures even cooking and browning.