These soft, fluffy and moist gluten-free sourdough banana muffins are a great muffin to add to your breakfast routine. Whip them up quickly by using the gluten-free sourdough discard you have in the fridge. Have you gotten into the sourdough craze this year?

I am such a muffin person. Love to a gluten-free muffin with my earl grey soy tea latte in the morning. These are the most delicious and soft gluten-free sourdough banana muffins. They make a wonderful afternoon snack, breakfast or grab-and-go option when you are running around. The muffins have that perfect banana bread flavour and texture with the convenience of a grab-and-go snack.

You might want to save your gluten-free sourdough discard for these muffins. They are that good! The gluten-free muffins are soft and moist and studded with pecans and bits of chocolate chips. The muffins have plenty of banana taste as well as a slight tang from the sourdough discard.

This spring I had been seeing all these amazing sourdough loaves all over instagram and was feeling jealous of all that GLUTEN. I never thought that I would be able to join the sourdough game and learn how to make my own gluten-free loaves.

Well I did. I stumbled upon the IG page Sourdough Schoolhouse and saw that they had a gluten-free sourdough course. I was in! It also happened to be around my birthday so I asked hubby to buy me the course. Thanks to Marissa and Shannon I have learned to make my own gluten-free starter as well as sourdough loaves and bagels. What I also learned was how using sourdough discard in my baking was a GAME CHANGER!

What do I mean? Adding sourdough discard makes gluten-free baking more moist and adds more air to the baking. Second: it makes gluten-free baking last longer on the counter. Muffins will stay moist for 5 days, no more dry muffins overnight.

WHAT INGREDIENTS YOU NEED TO MAKE THE MUFFINS:

• Ripe Bananas
• Oil
• Swerve brown sugar sweetener
• Eggs
• Gluten-Free Sourdough Starter discard
• Sour Cream
• Vanilla
• Gluten-Free Flour Blend (1 to 1)
• Baking Soda
• Gluten-Free Baking Powder
• Cinnamon
• Nutmeg
• Cardamon
• Raw Pecans
• Optional: Chocolate Chips

These are simple gluten-free muffins to make that you can enjoy for breakfast or a snack. I added chopped pecans to the batter but you could easily swap for walnuts, almonds or cashews. The gluten-free sourdough banana muffins are slightly sweet, filled with warm spices and with just a hint of tang from the sourdough discard. These healthy gluten-free sourdough banana muffins are the perfect way to use up the sourdough discard.

If you are like me and always looking for a way to use up the discard in your fridge, then these gluten-free banana muffins are the perfect thing to make. Using gluten-free sourdough discard in the muffin recipe lends the batter to rise more and stay moist for at least 5 days on the counter.

HOW TO MAKE THE MUFFINS:

1. Line a 12 cup muffin pan with paper liners.
2. In a stand mixer add the banana and mix until mushy.
3. Add the oil, sweetener and eggs and beat well.
4. Add the sourdough discard, sour cream and vanilla and beat well.
5. Add the dry ingredients and spices and mix on low speed until you have a smooth batter.
6. Fold in the nuts and optional chocolate chips.
7. Use an ice cream scoop to drop batter into lined muffin pan.
8. Bake for 25-30 minutes.
9. Remove and cool.

Gluten-Free Sourdough Banana Muffins

These gluten-free sourdough banana muffins are soft, fluffy and moist. They make a wonderful afternoon snack, breakfast or grab-and-go option.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Equipment

• muffin tin
• paper liners
• spatula
• stand mixer or hand mixer
• measuring cups

Ingredients

  

• 3 ripe bananas
• 1/2 cup oil
• 1/2 cup Swerve brown sugar sweetener 
• 2 large eggs
• 1/2 cup sourdough starter discard
• 4 tbsp sour cream
• 1 tsp vanilla
• 1 1/2 cup gluten free flour (1to1)
• 1/2 tsp baking soda
• 2 tsp gluten free baking powder
• 1 tsp cinnamon
• 1/2 tsp cardamon
• 1/4 tsp nutmeg
• 1/3 cup crushed raw pecans

Instructions

 

• Preheat oven to 350 degrees.
• Line a 12 cup muffin pan with paper liners.
• In a stand mixer add the bananas and mix until mushy.
• Add the oil, sweetener and eggs and beat well.
• Add the sourdough discard, sour cream and vanilla and mix until blended.
• Add the dry ingredients and spices and mix on low/ medium speed until you have a nice smooth batter.
• Fold in the nuts.Use an ice cream scoop to drop batter into muffin cups.
• Bake for 28-30 minutes.
• Remove and cool.
• Enjoy!

Keyword baking, banana muffins, breakfast, easy recipe, gluten-free, gluten-free baking, gluten-free recipe, muffins, sourdough, sourdough discard

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