Vegan Sourdough Banana Muffins

Vegan sourdough banana muffins are a delightful, plant-based twist on traditional muffins, combining the natural sweetness of ripe bananas with the unique tang of sourdough. They are perfect for using up sourdough discard and are a great snack or breakfast option for anyone following a vegan diet.

These muffins offer health benefits from the bananas’ fiber and vitamins, and the fermentation process in the sourdough helps aid digestion. Plus, the muffins are simple to prepare, and you can even let the dough ferment overnight for a richer flavor.

Ingredients for Vegan Sourdough Banana Muffins

The following ingredients are key to creating moist, flavorful muffins that are completely vegan and delicious:

Main Ingredients

• Sourdough starter discard (or active sourdough starter): Provides a tangy flavor and prevents food waste by utilizing leftover starter.
• Very ripe bananas: Naturally sweet and moist, the riper, the better, as they add a deep, caramelized flavor.
• Vegan substitutes for eggs: Flax eggs or chia eggs act as binding agents while keeping the recipe plant-based.
• Brown sugar or coconut sugar: Adds a rich sweetness with a hint of molasses (or opt for coconut sugar for a refined sugar-free option).
• Olive oil or coconut oil: Provides the necessary fat for moisture without using dairy.
• All-purpose flour (or whole wheat flour): The base that gives structure to the muffins.
• Baking soda, baking powder, and salt: Essential leavening agents that help the muffins rise and become light and fluffy.
• Vanilla extract: Adds a sweet aroma and enhances the banana flavor.

Optional Ingredients

• Nuts or seeds: For added crunch and nutrition, fold in chopped walnuts, pecans, or sunflower seeds.
• Chocolate chips: Add vegan chocolate chips for a sweeter, more indulgent muffin.
• Spices: Cinnamon or nutmeg complement the banana flavor with warm, cozy notes.
• Sweeteners: Maple syrup or agave syrup can replace sugar for a refined sugar-free version, offering a more natural sweetness.

Recipe

• 3 large, very ripe bananas (about 320 g), peeled
• 1 cup (265 g) sourdough discard, at room temperature
• ¾ cup (125 g) dark brown sugar
• ¼ cup (45 g) olive oil
• 2 teaspoons vanilla extract
• 1¼ cups (160 g) unbleached all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

Step-by-Step Instructions for Making Vegan Sourdough Banana Muffins

Preparing the Dough the Night Before

Start by mixing the sourdough discard, flour, oil, and flax eggs in a large mixing bowl. Let the dough sit covered at room temperature to ferment overnight (8-12 hours). The fermentation process will enhance the flavor, giving the muffins a light tangy taste while softening the dough. This step also aids in digestion, as the fermentation breaks down some of the gluten and makes the muffins more gut-friendly.

Adding Remaining Ingredients

The next morning, mash the very ripe bananas and fold them into the fermented dough. Add sugar (or your chosen sweetener), baking soda, baking powder, and salt. Gently mix these ingredients into the dough, being careful not to overwork it—overmixing can lead to dense muffins. The ripe bananas provide moisture and natural sweetness, so the batter should be thick yet scoopable.

Baking Instructions

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners, and fill each cup about three-quarters full with the batter. Be mindful not to overfill to allow the muffins space to rise. Bake the muffins for 20-25 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean. For an added rise, bake the muffins at a higher temperature (375°F) for the first five minutes, then reduce the heat to 350°F to finish baking.

Cooling and Serving

Once baked, allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Let them cool completely to help set their structure, ensuring the best texture and flavor. These muffins are best enjoyed warm or at room temperature, paired with your favorite plant-based beverage or as part of a hearty vegan breakfast.

Variations of Vegan Sourdough Banana Muffins

One of the best aspects of vegan sourdough banana muffins is how easily you can customize the recipe to suit your taste or dietary preferences. Here are some delicious variations to experiment with:

Whole Wheat Vegan Sourdough Banana Muffins

For a heartier, more nutritious muffin, replace half of the all-purpose flour with whole wheat flour. Whole wheat flour adds a slightly nutty flavor and increases the fiber content, making the muffins more filling. Keep in mind that whole wheat flour tends to absorb more liquid, so reduce the overall flour by 1-2 tablespoons if needed to maintain a moist texture.

Vegan Sourdough Banana Nut Muffins

Adding chopped walnuts or pecans brings a delightful crunch to your muffins and enhances their nutritional profile with healthy fats, protein, and fiber. Simply fold in ½ to 1 cup of your favorite nuts before baking for a satisfying texture contrast. This variation complements the soft banana flavor and adds richness to the overall taste.

Vegan Sourdough Chocolate Chip Muffins

For a touch of indulgence, mix in dairy-free chocolate chips. Adding ½ to 1 cup of vegan chocolate chips makes the muffins sweeter and turns them into a tempting dessert-like snack. You can also experiment with different chocolate intensities, like dark chocolate or semi-sweet, depending on your preference.

Vegan Sourdough Banana Muffins

Recipe by JadCourse: Baking

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

548

kcal

Ingredients

• 3 large, very ripe bananas (about 320 g), peeled

• 1 cup (265 g) sourdough discard, at room temperature

• ¾ cup (125 g) dark brown sugar

• ¼ cup (45 g) olive oil

• 2 teaspoons vanilla extract

• 1¼ cups (160 g) unbleached all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

Directions

• Prepare the Dough (Night Before)
• Mix sourdough discard, flour, oil, and flax eggs in a bowl.
• Cover and let ferment overnight (8-12 hours) to enhance flavor and digestion.
• Add Remaining Ingredients (Next Morning)
• Mash ripe bananas and fold them into the dough.
• Add sugar, baking soda, baking powder, and salt.
• Gently mix to avoid overworking the batter.
• Baking Instructions
• Preheat oven to 350°F (175°C) (or start at 375°F for 5 minutes, then lower to 350°F).
• Line a muffin tin and fill each cup 3/4 full.
• Bake for 20-25 minutes until golden brown and fully cooked.
• Cooling & Serving
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
• Serve warm or at room temperature with your favorite plant-based beverage.

Tips and Notes for Vegan Sourdough Banana Muffins

Nutritional Benefits of Vegan Sourdough Banana Muffins

Vegan sourdough banana muffins are not only delicious but also offer several nutritional benefits:

• Bananas: Bananas are a great source of potassium, fiber, and vitamins like B6 and C. They help keep the muffins naturally sweet and moist without needing much added sugar.
• Sourdough: The fermentation process in sourdough improves digestion by breaking down gluten and increasing the availability of certain nutrients. This makes sourdough a great choice for people with mild gluten sensitivities.
• Vegan ingredients: The absence of dairy and eggs makes these muffins cholesterol-free, heart-healthy, and lower in saturated fat. Using whole wheat flour or reducing sugar can make the muffins even healthier.

What to Serve with Vegan Sourdough Banana Muffins

Vegan sourdough banana muffins are versatile and can be enjoyed on their own or as part of a balanced breakfast. Here are some ideas for pairings:

Side Dishes

• Fruit salad: A refreshing fruit salad made with seasonal fruits like berries, melons, and citrus pairs perfectly with the slightly tangy and sweet flavor of the muffins.
• Vegan yogurt: For a protein boost, serve the muffins alongside a bowl of dairy-free yogurt. Add some granola or fresh fruit for texture and flavor.

Beverages

• Herbal tea: A warm cup of herbal tea, such as chamomile or peppermint, complements the comforting flavors of the muffins without overpowering them.
• Almond milk: A glass of almond milk provides a creamy contrast to the muffins and enhances their sweetness.
• Smoothie: A fruit smoothie made with bananas, berries, and spinach offers a refreshing, nutrient-dense beverage that pairs well with the muffins, making a complete breakfast or snack.