Baking these Sourdough Banana Oat Muffins invites a cozy warmth into my kitchen. The aroma of ripe bananas melds beautifully with the tangy notes of sourdough, creating a delightful treat that fills the air. I remember the first time I made these muffins; I had some sourdough discard that I didn’t want to waste. Mixing it with the bananas and oats was a revelation. This recipe matters because it combines ingredients that often linger in our kitchens, turning them into something wonderful. What makes this recipe special is not just the unique flavors, but the chance to embrace sustainability by using sourdough discard while also enjoying a healthy, hearty snack.
why make this recipe
These Sourdough Banana Oat Muffins are an excellent choice for breakfast or an afternoon snack. They are simple to make and use ingredients you likely already have on hand. Plus, they are nutritious! The combination of bananas and oats offers a good source of fiber and energy. By using sourdough discard, you also help reduce food waste. These muffins are perfect for sharing or enjoying on your own—I guarantee you will find them hard to resist.
how to make Sourdough Banana Oat Muffins
Ingredients
- 1 cup sourdough discard
- 1 cup ripe bananas, mashed
- 1 cup oats
- 1/2 cup sugar or honey
- 1/2 cup milk (or dairy alternative)
- 1/4 cup vegetable oil or melted butter
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: nuts or chocolate chips
Directions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the sourdough discard, mashed bananas, sugar, milk, oil, and eggs until well combined.
- In another bowl, combine the oats, baking soda, baking powder, salt, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in nuts or chocolate chips.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the muffin tin. Enjoy warm for breakfast or a snack!
how to serve Sourdough Banana Oat Muffins
You can serve these muffins warm from the oven or let them cool for later. They are delicious on their own, but feel free to spread a little butter or nut butter on top for an extra treat. Pair them with a cup of coffee or tea for a comforting snack.
how to store Sourdough Banana Oat Muffins
To store these muffins, place them in an airtight container. They can last at room temperature for about 2-3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to three months. To reheat, simply pop them in the microwave for a few seconds.
tips to make Sourdough Banana Oat Muffins
- Use very ripe bananas for the best sweetness and flavor.
- Don’t overmix the batter; it’s okay if there are a few lumps.
- For added flavor, consider using cinnamon or nutmeg in the dry mixture.
- Adjust the sweetness to your preference by varying the amount of sugar or honey.
variation
You can try adding different ingredients like blueberries or chopped apples for a fruity twist. Alternatively, you could incorporate spices like cinnamon or pumpkin spice for a warm flavor.
FAQs
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different.
What can I use instead of eggs?
You can substitute each egg with a flaxseed or chia seed egg (1 tablespoon of ground flaxseed or chia seeds mixed with 2.5 tablespoons of water).
Can I make this recipe gluten-free?
Yes, just use gluten-free oats and ensure your baking powder is gluten-free.
Sourdough Banana Oat Muffins
Ingredients
Wet Ingredients
- 1 cup sourdough discard Fresh or active sourdough discard works best
- 1 cup ripe bananas, mashed Use very ripe bananas for best sweetness
- 1/2 cup sugar or honey Adjust sweetness to preference
- 1/2 cup milk (or dairy alternative) Can use any type of milk based on preference
- 1/4 cup vegetable oil or melted butter For a richer flavor, use butter
- 2 large eggs Can substitute with flaxseed or chia egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup oats Rolled oats recommended
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Add-ins
- 1/2 cup nuts or chocolate chips Optional for added flavor and texture
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, mix the sourdough discard, mashed bananas, sugar, milk, oil, and eggs until well combined.
- In another bowl, combine the oats, baking soda, baking powder, salt, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in nuts or chocolate chips.
- Divide the batter evenly into the prepared muffin tin.
Baking
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the muffin tin. Enjoy warm for breakfast or a snack!