One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (2024)

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If you’re looking for a great recipe to use up some of your sourdough discard, look no further! These vegan, sourdough banana muffins only need one bowl and a muffin pan to create a delicious snack.

One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (1)

Last year, I had quite a bit of sourdough discard stowed away in the back of my fridge, and while I have made biscuits, pancakes, and flatbread with it, I wanted to try something new! So, I found Lisa’s (the Viet Vegan) recipe for Sourdough Banana Bread, and made it a few times, and I think it’s a great foundation recipe.

One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (2)

Now, I like my bread a lil’ sweeter (but not too sweet!), and with a couple other additions, but still kept it nut-free to be more allergy-friendly, though you’re more than welcome to add some in! I’ve added a note in the Substitution + Tips area below, just for you. On top of the ingredient changes, I have made the recipe into muffins, which are great for sharing. Though I’ve made it as a loaf as well, in case you like that form better.

One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (3)

One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (4)

Substitutions + Tips

Very Ripe Bananas – if you want the best flavor, and most added sweetness, make sure that your bananas are VERY ripe. I mean brown peels. Typically, I let bananas ripen on the counter, and once they’re dark I pop them in the freezer for later.
Sourdough discard– the recipe works better if you let your discard get close to room temperature, if it has been in the fridge. Mine was fed with 1/2 whole wheat flour, so that changes the texture of the muffins slightly. This will vary from starter to starter!
Dark brown sugar – I find this lends more depth of flavor than light or cane sugar. If you don’t have it on hand you can use cane sugar and add 2-3 teaspoons of molasses to the mixture.
Olive oil – I love the richness this adds to the muffins, but you can also use sunflower, canola, or melted coconut oil in place of it, if need be.
Unbleached all-purpose flour – normally I would offer a gluten-free option for this, but because 99% of the time sourdough starters are made with wheat flour, I don’t think it wise to suggest anything else!
Nuts – as mentioned before, I kept nuts out of this recipe to keep it allergy-friendly. But, if you’re a fan, fold 1/2 cup chopped walnuts or pecans into the muffin batter before scooping into the cupcake liners.
Loaf – if you’d rather make this into a loaf, use a 9-inch loaf pan and bake for 60-70 minutes, or until the top is nicely browned and an inserted toothpick draws clean.

One-Bowl Sourdough Banana Muffins - Vegan Yack Attack (5)

If you love banana bread but don’t have any sourdough discard, or just like the banana-nut combo, I highly recommend the recipes below!

Pumpkin Banana Nut Muffins with Chocolate Chips
Strawberry Banana Nut Oatmeal Cookies
Pumpkin Banana Nut Bread

Yield: 12 muffins

If you're looking for a great recipe to use up some of your sourdough discard, look no further! These vegan, sourdough banana muffins only need one bowl and a muffin pan to create a delicious snack.

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Ingredients

3 large, peeled, very ripe bananas (about 320 g)
1 cup (265 g) sourdough discard, room temperature
3/4 cup (125 g) dark brown sugar
1/4 cup (45 g) olive oil
2 teaspoons vanilla extract
1 1/4 cups (160 g) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 350F and line a cupcake pan with large liners.
In a large mixing bowl place bananas; if they are not super-soft, mash them until mostly smooth. Next, add in sourdough discard, brown sugar, olive oil, and vanilla extract, whisking until well-combined.
Sprinkle flour over the wet mixture, add baking powder, baking soda, and salt, and whisk together until there are no dry clumps. Scoop enough batter to reach nearly the top of each muffin liner (about 1/3 cup).
Bake muffins for 25-28 minutes or until golden-brown on top, and an inserted toothpick draws clean. If you like a crustier muffin top, bake for 28-30 minutes. And that's it! Enjoy!
If you’d rather make this into a loaf, use a 9-inch loaf pan and bake for 60-70 minutes, or until the top is nicely browned and an inserted toothpick draws clean. *Edit: I've also made this into mini-loaves and the baking time was roughly 35-40 minutes!

Notes

Very Ripe Bananas - if you want the best flavor, and most added sweetness, make sure that your bananas are VERY ripe. I mean brown peels. Typically, I let bananas ripen on the counter, and once they're dark I pop them in the freezer for later.
Sourdough discard– the recipe works better if you let your discard get close to room temperature, if it has been in the fridge. Mine was fed with 1/2 whole wheat flour, so that changes the texture of the muffins slightly. This will vary from starter to starter!
Dark brown sugar - I find this lends more depth of flavor than light or cane sugar. If you don't have it on hand you can use cane sugar and add 2-3 teaspoons of molasses to the mixture.
Olive oil - I love the richness this adds to the muffins, but you can also use sunflower, canola, or melted coconut oil in place of it, if need be.
Unbleached all-purpose flour - normally I would offer a gluten-free option for this, but because 99% of the time sourdough starters are made with wheat flour, I don't think it wise to suggest anything else!
Nuts - as mentioned before, I kept nuts out of this recipe to keep it allergy-friendly. But, if you're a fan, fold 1/2 cup chopped walnuts or pecans into the muffin batter before scooping into the cupcake liners.

Nutrition Information:

Yield:

12
Amount Per Serving:Calories: 183Total Fat: 4gSaturated Fat: 1gSodium: 190mgCarbohydrates: 35gFiber: 1gSugar: 14gProtein: 3g

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