If you have been doing a fair bit of sourdough baking, you are probably cringing the waste from pouring off all that discard before feeding your starter. Well that discarded sourdough starter doesn’t have to go into the green bin, you can use it in many baked goods that you don’t need to rely on starter alone to rise. Plus, it adds a depth of flavor to your baking that really elevates it to the next level. Give these sourdough muffins a try, I promise you will be happy you did.
What Makes These Sourdough Muffins Special?
This recipe is a spin on the traditional banana muffins that my kids really love, not sure what it is…hmm…maybe the Nutella? It’s a nice treat heading into the winter, having a tropical spin from the coconut combined with banana. These muffins make the perfect addition to your holiday treat table, with the coconut topping, giving them the look of freshly fallen snow. Plus the topping of shredded coconut and sugar, gives it a crunchy sweet crust of candied coconut goodness. If your looking for a spin on your standard banana muffins, give this recipe a try! If you don’t have any sourdough discard to use, no problem. Just add 1/3 cup more coconut milk.
Don’t Have a Sourdough Starter?
To learn how to make your own sourdough starter; check out Beginners Guide to Creating a Bubbling Starter. Looking for more ways to use your extra sourdough starter? Check out our sourdough surplus recipes.
Banana, Coconut & Nutella Sourdough Muffins
12
servings10
minutes22
minutesIngredients
2 cup all purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 tsp salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 large egg
100 g sourdough starter
3/4 cup sugar
1/2 cup coconut oil or avocado
1 teaspoon vanilla extract
2-3 bananas
1/3 cup unsweetened shredded coconut
1/2 cup coconut milk (if not using sourdough discard, add an additional 1/3 cup)
1/3 cup Nutella
Sugar for dusting atop coconut
Directions
- Preheat oven to 350 degrees F.
- Combine flour, salt, baking powder, baking soda, cinnamon, Cardamom, set aside.
- With a handheld or with a standard mixer, using paddle attachment combine sourdough starter, coconut milk, two bananas, oil, sugar, vanilla, and egg. Beat until smooth and slightly thick.
- Pour in dry ingredients and with mixer on low. Continue to mix on setting two until well combined.
- Grease muffin tin (12 muffins), scoop batter into each cup filling ¾ full.
- Melt Nutella in the microwave for 15-20 seconds, until just smooth and thinned out.
- Press a spoon into the center of each cup of batter to make an indent for the Nutella. Scoop a generous teaspoon of Nutella in the center of each muffin.
- With a toothpick swirl the Nutella through the muffin.
- Top with shredded coconut, and dust lightly with sugar.
- Place in the oven for 22-25 minutes, checking at 20 minutes. Test for doneness with a toothpick. If it comes out clean, muffins are ready. Allow to cool for 5 minutes in tin, before moving to cooling rack.
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