Overnight Sourdough Discard Banana & Walnut Muffins
I have been trying for a while now to make delicious, soft, fluffy overnight sourdough discard banana & walnut muffins, and today was the day. I NAILED IT! The secret to my success? Leaving it to proof overnight in the fridge. The fermentation process really allows the flavours to combine and produce soft, fluffy, large muffins straight outta the oven.
These sourdough banana and walnut muffins don’t necessarily need to be made with sourdough discard however, it puts it to good use, especially when you’re establishing a starter for your next sourdough bread. AND limits your food waste.
And the best thing about these muffins? They are refined sugar-free!
pin it for later 📌
I usually enjoy making sourdough banana bread, however, I was after that soft, melt-in-your-mouth, fluffy texture, and that’s when the💡 went off: why not turn it into MUFFINS?!
They are the perfect snack for when you’re on the go or for a quick breakfast. I have also prepared them for my postpartum with Bebe #2 and have found it’s a thoughtful and nourishing gift for a mumma-to-be.
Ingredients
280g Bananas (or 4 overripe bananas)
1 Egg, at room temperature
2 tsp Maple Syrup
90 g Butter, melted (salted or unsalted)
120 g Sourdough starter discard
200 g All-purpose flour
150 g Rapadura or coconut sugar
2 tsp Baking powder
120g Walnuts, chopped
pinch of salt (optional if already using salted butter)
Optional: 1 tsp Vanilla extract, chocolate chips.
** For golden brown muffins, combine 1 tbsp butter and 1 tbsp maple syrup, add on top of the muffins and bake for a further 5 minutes. **
Recipe Instructions
In a large mixing bowl, mash the bananas so they’re rusticly chunky, then add the rest of your wet ingredients, except the butter and mix to combine with a dough whisk.
Add your dry ingredients by sifting the all-purpose flour into the mixture, and then the rapadura sugar. If there are chunks in your sugar, leave them be as they create little caramel explosions in the muffins as they bake.
When your melted butter is cool, add it to the muffin batter and fold in the chopped walnuts until they’re all combined.
Cover your sourdough banana muffin mixture with beeswax/plastic wrap and chill in the fridge overnight.
The next day, preheat your oven to 180°c (350°f).
Prepare your muffin tins (6 or 12-cell is fine) with patty pans or use squares of baking/parchment as paper liners.
Fill your muffin cells 3/4 of the way with the mixture, add to the middle shelf of your preheated oven and bake for 28-30 minutes, turning the muffin tray at the 15-minute mark.
Use a toothpick to check the centre is cooked all the way through. Your toothpick will come out clean once cooked.
Remove your muffins from the tin and allow to cool on a rack for 20 minutes.
Enjoy with a healthy slab of butter or a generous smearing of your favourite jam!
Store in an airtight container or freezer bag for up to 3 months.
Notes
You can make this recipe in a stand mixer. You will need your paddle attachment and your standard stand mixer bowl. You can choose to pre-mash the bananas or allow the paddle attachment to do the work for you.
Using an active sourdough starter for this recipe is completely ok and welcomed. It will still produce soft and fluffy muffins
For best results, leave the muffin batter to ferment for a minimum of 8-12 hours.
Although minimal, if you’re concerned about the phytic acid present in the walnuts, you can soak them for 24 hours before adding them to this recipe. OR omit completely.
If you prefer a healthier option using natural sweetness, substitute with chopped dates, or add 1/4 cup maple syrup and 20g more all-purpose flour.
And there you have it, soft, delicious sourdough banana & walnut muffins to enjoy wherever and whenever you feel like it. It’s an easy way to get your young kids involved and will surely become a family favourite for years.
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Overnight Sourdough Banana & Walnut Muffins
Soft and fluffy banana and walnut muffins left to ferment overnight is not only good for your tastebuds but your gut health too.
Ingredients
- 280g Bananas (or 4 overripe bananas)
- 1 Egg, at room temperature
- 2 tsp Maple Syrup
- 90 g Butter, melted (salted or unsalted)
- 120 g Sourdough starter discard
- 200 g All-purpose flour
- 150 g Rapadura or coconut sugar
- 2 tsp Baking powder
- 120g Walnuts, chopped
- pinch of salt (optional if already using salted butter)
- Optional: 1 tsp Vanilla extract, chocolate chips
Instructions
- In a large mixing bowl, mash the bananas so they’re rusticly chunky, then add the rest of your wet ingredients, except the butter and mix to combine with a dough whisk.
- Add your dry ingredients by sifting the all-purpose flour into the mixture, and then the rapadura sugar. If there are chunks in your sugar, leave them be as they create little caramel explosions in the muffins as they bake.
- When your melted butter is cool, add it to the muffin batter and fold in the chopped walnuts until they’re all combined.
- Cover your sourdough banana muffin mixture with beeswax/plastic wrap and chill in the fridge overnight.
- The next day, preheat your oven to 180°c (350°f). Prepare your muffin tins (6 or 12-cell is fine) with patty pans or use squares of baking/parchment as paper liners.
- Fill your muffin cells 3/4 of the way with the mixture, add to the middle shelf of your preheated oven and bake for 28-30 minutes, turning the muffin tray at the 15-minute mark.
- Use a toothpick to check the centre is cooked all the way through. Your toothpick will come out clean once cooked.
- Remove your muffins from the tin and allow to cool on a rack for 20 minutes.
Enjoy with a healthy slab of butter or a generous smearing of your favourite jam!
Store in an airtight container or freezer bag for up to 3 months.
Notes
You can make this recipe in a stand mixer. You will need your paddle attachment and your standard stand mixer bowl. You can choose to pre-mash the bananas or allow the paddle attachment to do the work for you.
Using an active sourdough starter for this recipe is completely ok and welcomed. It will still produce soft and fluffy muffins
For best results, leave the muffin batter to ferment for a minimum of 8-12 hours.
Although minimal, if you’re concerned about the phytic acid present in the walnuts, you can soak them for 24 hours before adding them to this recipe. OR omit completely.
If you prefer a healthier option using natural sweetness, substitute with chopped dates, or add 1/4 cup maple syrup and 20g more all-purpose flour.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 294Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 32mgSodium: 148mgCarbohydrates: 39gFiber: 2gSugar: 18gProtein: 5g
