Gluten-Free Sourdough Discard Banana Muffins
These gluten-free sourdough discard banana muffins are soft, moist, and perfectly sweet. A great way to use up extra sourdough starter, this easy recipe has been tested with multiple gluten-free flour blends for perfect results every time!
Servings: 12 muffins
Ingredients
- 170 g 1:1 gluten-free flour blend Bob’s Red Mill 1:1, King Arthur Measure for Measure, or Cup4Cup
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 80 g brown rice sourdough discard
- 195 g mashed banana ~2 small bananas
- 150 g granulated sugar
- 2 large eggs
- 45 g avocado oil
- 1 teaspoon vanilla extract
- streusel topping or turbinado sugar optional for topping.
Streusel Topping
- 57 g butter melted
- 67 g granulated sugar
- 90 g 1:1 gluten-free flour blend
- 1 teaspoon cinnamon
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350°F and line a muffin pan with liners.
- (Optional) Make the streusel topping: In a small bowl, mix melted butter, sugar, all-purpose flour, cinnamon, and salt until crumbly. Set aside.
- In a small mixing bowl, whisk together gluten-free flour blend, baking soda, baking powder, cinnamon, and salt.
- In a separate large bowl, mash ripe bananas until smooth. Whisk in sourdough discard, sugar, eggs, avocado oil, and vanilla extract until well combined.
- Add the dry ingredients to the bowl and stir until just combined. Do not overmix.
- Scoop the batter into the prepared muffin liners, filling each about ¾ full. Sprinkle tops with streusel topping, turbinado sugar, or leave plain.
- Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean and a digital thermometer reads 205°F.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
- Why is this recipe in grams? Weighing ingredients ensures accuracy and consistent results, especially in gluten-free baking. A small difference in ingredient weights can affect texture.
- Want to use cups instead? Click the “US/Cups” button at the top of the ingredient list to switch to volume measurements.
- Storage: Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months in an airtight container or freezer bag.
- Nutritional values calculated including the streusel topping.
