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How to make Sourdough Discard Banana Muffins – Gluten Free!

Fluffy and perfectly moist, these gluten free banana chocolate chunk muffins are the perfect way to use up your gluten free sourdough discard! These muffins are completely gluten free, egg free, corn free, xanthan & guar gum free & have dairy free & vegan options that are equally as delicious!

Fluffy and perfectly moist, these gluten free banana chocolate chunk muffins are the perfect way to use up your gluten free sourdough discard!ourdough baking, sourdough starter, gluten free sourdough starter, glutenfreesourdough, gfvegan, gfvbaking, sourdough discard recipe, sourdough discard muffins, discard muffin recipe, what to do with sourdough discard
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Title

If you’re following along with me in my video series to make a gluten free sourdough starter and you’re on Day 4 and beyond, these muffins are going to put a huge smile on your face! They are so delicious, moist and fluffy that you truly can’t tell that they are gluten free!

You’ll love how easy & quick they are to make! I always double the recipe with the intention of freezing them (they are great for a quick morning on the go) but they usually get gobbled up before they even get a chance to hit the freezer!

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Fluffy and perfectly moist, these gluten free banana chocolate chunk muffins are the perfect way to use up your gluten free sourdough discard!ourdough baking, sourdough starter, gluten free sourdough starter, glutenfreesourdough, gfvegan, gfvbaking, sourdough discard recipe, sourdough discard muffins, discard muffin recipe, what to do with sourdough discard
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INGREDIENTS

(in sourdough discard banana muffins)

Have you ever thought of muffins as healthy? Me either. However, these muffins contain ingredients that are not only easier to digest, but also have numerous health benefits! Check it out 👇🏻

Crazy Good Gluten-Free All-Purpose Flour simple wholesome ingredients.

FLOUR

  1. Crazy Good Gluten-Free All-Purpose Flour

* See my post How to make your own GF Flour Blend for ingredients & instructional details. Or follow the amounts given in the notes below my recipe. The flours & starches in this blend are:

  • Sweet Rice Flour
  • Brown Rice Flour
  • Sorghum Flour
  • Potato Starch (not Potato Flour)
  • Tapioca Starch (aka Tapioca Flour)

LEAVENING AGENT

  1. Gluten Free Sourdough Starter

This can be either discard (no more than 1 week old from refrigerator) or active starter. The sourdough starter is the biological leavening agent in this recipe and will give your muffins a lovely rise and fluffy texture! If you don’t have a starter yet and would love to make one, please check out my follow along video guide that will make creating a gluten free sourdough starter easy for you!


Don’t have a gluten free sourdough starter yet?

If you’re hoping to make a gluten free sourdough starter culture you’ve come to the right place! My follow-along video series will take you through the process from start to baking your 1st loaf and everything in between! I share with you my intuitive approach to creating & maintaining your gluten free sourdough starter in order to take away the mystery of sourdough baking! Join me here!


  1. Warm Water

The most ideal Water temperature to activate yeast is between 105-115°F (40.6-46.1°C). In fact, yeast dies at 130-140°F. So if you place your sourdough starter in water >140°F the yeast will be killed off and your dough will not rise properly. Inversely, yeast in water <100°F will create a very sticky dough that will not rise as well either. So it is totally worth investing in a kitchen thermometer for this purpose.

  1. Cane Sugar

I like to use Cane Sugar over regular granulated sugar. Although identical in chemical composition, these sugars are quite different in taste. Cane sugar imparts a deeper, more full bodied flavour to baking due to its molasses content and is therefore higher in nutrients. Granulated sugar is more processed and stripped of its molasses content making it less flavourful. I figure if I’m adding the calories from sugar, why not use the BEST flavoured type and therefore need much less!

BINDERS

  1. Binders
    • Psyllium Husk
    • Ground Flax Seeds
    • Whole Chia Seeds

Psyllium Husk is one of the main ingredients in Metamucil! So needless to say it is incredibly good for the intestinal tract and in fact it enhances the digestive process & has prebiotic effects. Psyllium husk is very rich in fibre and can help improve & prevent constipation and haemorrhoid pain. Research is even showing it can help manage diabetes and may even lower risk of developing diabetes! On top of all of that psyllium husk is heart healthy, may help decrease blood pressure, decrease cholesterol & can help with weight management. Psyllium contains antibacterial compounds that help eliminate toxins in the body & in turn give you healthy glowing skin! You can find psyllium husk at most grocers and health stores (e.g. Blush Lane Organics).

Ground Flax Seeds & Whole Chia Seeds help to bind the ingredients together as well as add numerous health benefits! If you only have one of these options feel free to substitute! I like using the mix of the 3 binders as I find each has it’s own health benefits, binding properties & flavour complex!

ADDITIONAL LEAVENING AGENTS

  1. Baking Powder

Did you know that most Baking Powder is made with corn and contains aluminum. You can find Corn Free Baking Powder free from aluminum in the natural section of some grocery stores, whole foods markets and at Blush Lane in Calgary.

  1. Baking Soda

Like baking powder, baking soda is another chemical leavening agent. It is used to help give your muffins even greater rise! The recipe includes a sourdough starter, so if you wish to leave the baking soda & or powder out feel free. However, you may not achieve the same rise & fluffy texture.

  1. Apple Cider Vinegar

Apple Cider Vinegar is used to strengthen the batter. The apple cider vinegar has a chemical reaction with the baking soda giving a lift to the batter! This is why I suggest not to mix the batter further after its rest time. In fact, if you can’t or don’t like to use yeast, some say you can increase the apple cider vinegar to replace it. Please let me know if you try it! I like to use Bragg’s raw unfiltered Apple Cider Vinegar for its purity and flavour.

ENRICHMENT

  1. Olive Oil

I use Extra Virgin Olive Oil for moisture and a boost of heart healthy fats. I like this brand which I get at Costco.

  1. Spices

Cinnamon, Nutmeg & pure Vanilla give these muffins a lovely flavour complex.

  1. Dairy (or alternatives)
  • Greek Yogurt (or non-dairy yogurt like oat or coconut)
  • Butter (or non-dairy butter, or neutral oil)
  1. Chocolate Chunks or Chips

I like to use dark chocolate chunks that are dairy & additive free.

  1. Bananas

Try and use ripe bananas. They are much sweeter and will lend a better flavour. These muffins are the perfect way to use up bananas that have turned brown!

* Please see my post How to Create your own GF Flour Blend for all the details and recipe for my Crazy Good Gluten-Free All-Purpose Flour

Gluten Free Banana Muffins!
Muffins made with chocolate chips

DO I REALLY NEED TO WEIGH THE INGREDIENTS?

Yes! I have learn’t through experience that weighing ingredients using a scale whilst baking is super important and will allow you to reproduce great results every time! I’ve attempted measuring out the flours by volume (e.g. cups), then double checked the weights of each. They were off by quite a lot actually! It can mean the difference between the most incredible and beautiful looking bagel, to one that quite literally flops. The density of the ingredient makes a BIG difference in the volume of the flour. A new bag of flour may be packed down tight vs an already opened one. A gram will always be a gram of flour!

I use a very simple mini digital kitchen scale that I got for $19.99. Trust me it is well worth the investment! It is super easy to measure ingredients by weight. I think it’s WAY easier than measuring by volume (e.g. cups). To measure flour, place a bowl on the scale, press the tare button to zero your scale to the weight of the bowl, and then add your flour. Simple as that!

HOW TO MAKE SOURDOUGH DISCARD BANANA MUFFINS

These muffins are so quick & easy to whip up! Especially if you already have some of my Crazy Good Gluten Free All-Purpose Flour already whisked up and on hand. I keep a container of the flour blend in my pantry so that I can whip these up in a jiffy!

STEP 1: PREHEAT Oven to 350°F (177°C) on convection

  • Convection ovens have a fan which evenly distributes the hot air throughout allowing bakes to cook 25% faster and at a lower temperature. If you don’t have convection, you may need to increase the temp by about 25°F (15°C) and increase the bake time by 4-5 mins or so.

STEP 2: MIX dry ingredients

  • In a medium bowl, sift together flours, starches, baking soda & baking powder.
  • Whisk in chia seeds, psyllium husk, flax seeds, cinnamon, nutmeg & salt. Set aside.

STEP 3: CREAM together butter & sugar

  • In the bowl of a stand mixer with a paddle (or hand held mixer) cream butter, sugar, vanilla & apple cider vinegar together.
  • If you don’t have a stand mixer that’s ok, you can use a hand held mixer!

STEP 4: ADD dry ingredients to butter mixture

  • Add dry ingredients to butter mixture. Mix on low with paddle attachment.

STEP 5: COMBINE wet ingredients (except sourdough starter)

  • Using a hand held blender or food processor, blend together bananas & greek yogurt until smooth. Or use a potato masher to blend by hand.
  • Add Sourdough Starter Discard to wet ingredient & gently stir (can also be active starter).

STEP 6: COMBINE wet & dry ingredients

  • Add wet ingredients to dry ingredients in the stand mixer bowl. Mix on medium speed for 15 mins.
  • OPTIONAL: Add chocolate chips or chunks & gently stir in. Or simply top each muffin with a chunk of chocolate.

STEP 7: Let batter REST

  • Let batter rest covered for 30 minutes. This is an important step as the gluten free flours take time to absorb the liquids. If you skip this step your muffins may fall flat when cooling or be under cooked. Do not mix further after this rest as this will cause the batter to lose some of its leavening power!

STEP 8: BAKE & REST

  • Line muffin tray with muffin cups. I like to use silicone re-useable cups. Scoop out batter into muffin cups filling each to the top.
  • OPTIONAL: Add a piece of chocolate to the top if desired. You can do chocolate inside & on top for a more chocolatey treat!
  • Bake on centre rack for 18-20 mins.
  • Let muffins cool completely in the muffin tray. This is essential as the muffins will continue to cook and firm up as they cool. If you find the muffins start to collapse while cooling. Cook for an additional 2-5 mins next time.

STEP 9: SHARE & ENJOY!

CAN I MAKE IT DAIRY FREE & VEGAN?

YES! In fact, it is very easily done now a days with so many dairy free options out there! I have listed all of the dairy free options above in the ingredients section (changing these would allow these muffins to be vegan too).

CAN I FREEZE SOURDOUGH DISCARD BANANA MUFFINS?

ABSOLUTELY! If you can get them to last long enough without everyone gobbling them up!

TO FREEZE: Once fully cooled simply place in an airtight container and freeze. I am sure they would last a good month, however, I literally have never had them longer than a week even when I double the recipe! My family gobbles them up so fast!

PLEASE RATE & COMMENT

I know you’ll just love these fluffy and moist, gluten free, sourdough discard banana muffins! Aside from being incredibly delicious, they’ll help you avoid waste and use up all of your sourdough starter discard! If you try it, please add a rating onto the recipe below or at the bottom of the post as it helps Google recognize the recipe & my website which will help show it to more people. I’d love to see our community grow!

Now let’s get baking!

Hugs from Trish
Fluffy and perfectly moist, these gluten free banana chocolate chunk muffins are the perfect way to use up your gluten free sourdough discard!ourdough baking, sourdough starter, gluten free sourdough starter, glutenfreesourdough, gfvegan, gfvbaking, sourdough discard recipe, sourdough discard muffins, discard muffin recipe, what to do with sourdough discard

Gluten Free Sourdough Banana Muffins

Fluffy and perfectly moist, these gluten free banana chocolate chunk muffins are the perfect way to use up your gluten free sourdough discard!
5 from 7 votes
COMMENT to let us know you liked it!
Prep Time: 15 minutes
Cook Time: 18 minutes
Rest time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 muffins

Equipment Needed

  • 1 Muffin Tray
  • 12 Muffin Cups
  • Stand Mixer optional
  • Hand held blender or food processor optional
Author: Trish

INGREDIENTS
 

Dry Ingredients

  • 185 g Crazy Good Gluten Free All Purpose Flour see my recipe or amounts needed in notes below
  • 7 g (1 tsp) Baking Soda
  • 5 g Baking Powder * corn & gluten free
  • 5 g Whole Chia Seeds I use whole seeds
  • 5 g Psyllium Husk (whole)
  • 5 g Flax Seeds (ground)
  • ½ tsp Cinnamon optional but yummy!
  • ¼ tsp Nutmeg optional but yummy!
  • tsp (1g) Sea Salt or Kosher Salt
  • 50 g Chocolate Chunks or chips * can use dairy free
  • 60 g Cane Sugar
  • 85 g Butter, softened * see note below for dairy free & vegan options

Wet Ingredients

  • 2 large Bananas (about 250g)
  • 167 g Greek Yogurt (plain) * see note below for dairy free & vegan options
  • 3 g Vanilla (1/2 tsp)
  • 3 g Apple Cider Vinegar (1/2 tsp)
  • 100 g Gluten Free Sourdough Starter * no older than 1 week in refrigerator

INSTRUCTIONS

  • Preheat Oven to 350°F (177°C) on convection.

MIX DRY INGREDIENTS

  • In a medium bowl, sift together flours, starches, baking soda & baking powder.
    185 g Crazy Good Gluten Free All Purpose Flour, 7 g (1 tsp) Baking Soda, 5 g Baking Powder
  • Whisk in chia seeds, psyllium husk, flax seeds, cinnamon, nutmeg & salt. Set aside.
    5 g Whole Chia Seeds, 5 g Psyllium Husk (whole), 5 g Flax Seeds (ground), 1/2 tsp Cinnamon, 1/4 tsp Nutmeg, 1/8 tsp (1g) Sea Salt

CREAM TOGETHER BUTTER & SUGAR

  • In the bowl of a stand mixer with a paddle (or hand held mixer) cream butter, sugar, vanilla & apple cider vinegar together.
    60 g Cane Sugar, 85 g Butter, softened, 3 g Vanilla, 3 g Apple Cider Vinegar

COMBINE

  • Add dry ingredients to butter mixture. Mix on low with paddle attachment.

COMBINE WET INGREDIENTS

  • Using a hand held blender or food processor, blend together bananas & greek yogurt until smooth. Or use a potato masher to blend by hand.
    2 large Bananas (about 250g), 167 g Greek Yogurt (plain)
  • Add Sourdough Starter Discard to wet ingredient & gently stir (can also be active starter).
    100 g Gluten Free Sourdough Starter

COMBINE WET & DRY INGREDIENTS

  • Add wet ingredients to dry ingredients in the stand mixer bowl. Mix on medium-high speed for 5-10 mins until smooth.
  • OPTIONAL: Add chocolate chips or chunks & gently stir in. Or simply top each muffin with a chunk of chocolate (see below).
    50 g Chocolate Chunks or chips

REST

  • Let batter rest covered for 30 minutes. This is an important step! See notes.

BAKE

  • Line muffin tray with muffin cups. I like to use silicone re-useable cups. Scoop out batter into muffin cups filling each to the top.
  • OPTIONAL: Add a piece of chocolate to the top if desired. You can do chocolate inside & on top for a more chocolatey treat!
    50 g Chocolate Chunks or chips
  • Bake on centre rack for 18-20 mins.
  • Let muffins cool completely in the muffin tray. This is essential as the muffins will continue to cook and firm up as they cool. If you find the muffins start to collapse while cooling. Cook for an additional 2-5 mins next time.
  • ENJOY!

Notes

For CRAZY GOOD GLUTEN FREE ALL PURPOSE FLOUR:
  • 46g Sweet Rice Flour
  • 37g Brown Rice Flour
  • 37g Sorghum Flour
  • 37g Potato Starch (not Potato Flour)
  • 56g Tapioca Starch (aka Tapioca Flour)
FOR DAIRY FREE & VEGAN VERSION: 
  • Substitutes:
      • Dairy free yogurt (e.g. oat or coconut yogurt – my recipe coming soon)
      • Dairy free butter or use light oil like avocado or melted coconut oil (decrease amount slightly with oil to 3/4 total = 64g)
CAN USE JUST FLAX OR CHIA SEEDS (I like to combo as each one lends different flavours & properties but you can just chose one or the other).
REST TIME: Why 30 mins? This is an important step as the gluten free flours take time to absorb the liquids. If you skip this step your muffins may fall flat when cooling or be under cooked. Do not mix further after this rest as this will cause the batter to lose some of its leavening power!
BAKE TIME: because every oven is different, you may need to increase your bake time slightly to ensure the muffins are cooked all the way through & that they don’t collapse when cooling!
  • If you don’t have a convection oven, you may need to increase the temp by about 25°F (15°C) or increase the bake time about 25% (4-5 mins or so).

Nutrition

Nutrition Facts
Gluten Free Sourdough Banana Muffins
Serving Size
 
1 muffin
Amount per Serving
Calories
210
% Daily Value*
Fat
 
7.7
g
12
%
Saturated Fat
 
4.4
g
28
%
Cholesterol
 
16
mg
5
%
Sodium
 
635
mg
28
%
Potassium
 
358
mg
10
%
Carbohydrates
 
33
g
11
%
Fiber
 
2
g
8
%
Sugar
 
9.5
g
11
%
Protein
 
3.2
g
6
%
Calcium
 
46
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please comment to let us know how you liked it!!

PLEASE SHARE THIS SOURDOUGH BANANA MUFFIN RECIPE ♡:

12 Comments

  • Reply
    Ceclie
    10 May 2022 at 11:15 AM

    5 stars
    These are so incredibly moist & tasty! My family can’t tell they are gluten free. Thanks for the recipe.

    • Reply
      Trish
      31 May 2022 at 9:08 AM

      You’re so very welcome ♡

  • Reply
    Jenny
    23 April 2022 at 3:24 PM

    5 stars
    Best muffins ever!! Melt in your mouth… if you get a chance to eat one before the kids gobble them up!! Love these recipes.

    • Reply
      Trish
      25 April 2022 at 8:54 AM

      Thank you so much Jenny! I’m SO happy that your kiddos love them ♡!

  • Reply
    Jim Gouveia
    20 April 2022 at 8:02 PM

    5 stars
    These are absolutely delicious. The only thing that bothered me was calling it discarded sourdough. I have to say that these are yummy enough to make them the starring attraction. Next time I have the local neighbors over for coffee and a snack this is going to be my go to. They are that good. 🙂

    • Reply
      Trish
      21 April 2022 at 8:19 AM

      How kind of you to say Jim! Thank you so much. I’m so happy that you love them.🙏🏻

  • Reply
    Richard
    20 April 2022 at 4:05 PM

    5 stars
    These sourdough banana chocolate chip muffins are really tasty! A great snack or with meals!

    • Reply
      Trish
      21 April 2022 at 8:20 AM

      Thanks Richard! I appreciate the kind feedback.

  • Reply
    Ceclie
    20 April 2022 at 2:37 PM

    5 stars
    These muffins are so good! I can’t believe that it’s gluten free.

    • Reply
      Trish
      20 April 2022 at 2:38 PM

      Oh good! I’m so happy to hear you loved them 😍.

  • Reply
    Bev
    20 April 2022 at 1:56 PM

    5 stars
    Thank you for this delicious recipe. This one is a keeper!

    • Reply
      Trish
      20 April 2022 at 2:05 PM

      I’m so glad you think so! Thank you for the kind words 🙏🏻.

    Leave a Reply

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