Sourdough Discard Banana Blueberry Muffins Without Eggs
These sourdough discard banana blueberry muffins without eggs are quick to whip up and a perfect use for sourdough discard. These muffins are soft, fluffy, and packed with fresh blueberry flavor. Made without eggs using simple fridge staples like yogurt, these eggless muffins are the perfect way to use up sourdough discard without needing any specialty ingredients.
Whether you need muffins without eggs or you just want a beautiful, tasty muffin this one meets the mark. You will never know they are eggless! They use typical pantry and fridge staple ingredients – no strange ingredients. I never want you running out to the store for a strange ingredient you’d only use once.
These muffins come out of the oven moist and delicious. Enjoy them for a quick breakfast item, snack, or serve them at your next baby shower or brunch. They are enjoyed by all and gone FAST.
Note from Lexi: Why This Recipe Works
There are so many options for muffins out there, but one of the reasons I love this recipe is the simplicity of it. You simply measure, mix and pour. You can enjoy these any time of the day and they are allergy-friendly for anyone with food allergies. Naturally they are egg-free and nut-free. Then I included other allergy-friendly swaps below. Read more about the heart behind my food blog here. Happy baking!
– Lexi with Our Slice of Home
Ingredients and substitutions
- All-purpose flour
- Unsalted butter
- Sugar
- Honey: I prefer to cut down on refined sugar a bit, but you can just use an additional 1/2 cup of sugar.
- Sourdough discard: if you do not have sourdough starter/discard, you can omit from the recipe! I would then only use 1 1/2 cups of flour since you are removing some of the liquid.
- Plain Greek yogurt: You can swap this for unsweetened, plain whole milk yogurt or a vegan Greek-style yogurt.
- Bananas: You want them to be very ripe.
- Blueberries: You can use frozen or fresh.
- Baking soda
- Baking powder
- Apple cider vinegar: You can’t taste this in the recipe, but it’s used as an acid to make the leavening agents work better. You can use white vinegar instead.
- Vanilla extract
- Salt
How to make eggless sourdough discard banana blueberry muffins
Step one: Preheat oven to 350 degrees and grease/line a muffin tin. In a large stand mixer, combine butter, sugar, honey, Greek yogurt, mashed bananas, vanilla, apple cider vinegar and sourdough discard. Mix until well combined. Add in the flour, salt, baking soda, and baking powder. Mix together. Gently fold in blueberries.
Step two: Scoop into muffin tin, filling each cup about 3/4 of the way up. Bake for 20-25 minutes.
FAQ
When you bake sourdough items you have an “active” sourdough starter which is simply just flour and water. You have to add flour and water to this mixture frequently to “feed” it. Once the flour and water are added and its fed, then the sourdough starter becomes active, bubbly and you can bake with it. In order to not have a crazy amount of sourdough starter, you typically remove some of it before feeding it. This removal is called “discard” because often people discard it in the trash. However, this discard that is unfed sourdough starter can be used in recipes like this!
I would really recommend keeping the bananas as they keep the recipe at a good consistency. The blueberries could be subbed out for chocolate chips or raspberries.
Yes! The use of Greek yogurt and the two leavening agents provide the perfect substitutes for eggs.
Likely your eggless muffins are dense from overmixing. Once the flour is added to the batter, mix until just combined. Don’t overmix. Also make sure your baking powder and baking soda aren’t expired.
No – they taste very similar to standard muffins that include eggs.
Why these muffins work without eggs
When replacing eggs in a recipe, you need to replace all the functions of an egg which include moisture, binding, and rise. In this recipe, Greek yogurt and bananas is used for moisture and binding. There are 3 ingredients that help the muffin rise including baking soda, baking powder, and apple cider vinegar. Check out this guide for the best egg substitute in muffins.
One of the best parts about these eggless muffins is that you do not need flax eggs, chia seeds, or commercial egg replacers. Simple ingredients like Greek yogurt, baking powder, and vinegar help create soft, fluffy muffins without eggs.
More eggless muffin recipes
Another great use for sourdough discard are these eggless sourdough discard chocolate chip pumpkin muffins. I also cannot recommend these classic Eggless Lemon Blueberry Muffins or these Eggless Chocolate Chip Muffins. Lastly, one of my favorite muffins to make for my kids include these Eggless Applesauce Muffins.
Allergy-Friendly Substitutes
To make this recipe dairy-free: Substitute butter for a vegan butter (firm block not a spreadable kind). Use a vegan Greek-style yogurt
To make this recipe gluten-free: Use a gluten-free flour blend. Add 1 teaspoon of xanthan gum. Only add 1/2 teaspoon if your flour already contains xanthan gum.
Equipment Needed
- Stand mixer or handheld electric mixer.
- Standard 12 cup muffin tin
- Cooling rack
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Sourdough Discard Banana Blueberry Muffins Without Eggs
Equipment
Ingredients
- 2 cups (270 g) all-purpose flour
- 8 tablespoons (112 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- ½ cup (150 g) honey (or an additional 1/2 cup sugar)
- ½ cup (100 g) sourdough discard
- 3 tablespoons (45 g) plain Greek yogurt
- 2 teaspoons (8 g) vanilla
- 2 (236 g) ripe bananas mashed with a fork
- 1 cup (148 g) blueberries fresh or frozen
- 1 teaspoon (4 g) baking soda
- ¼ teaspoon (1 g) baking powder
- ½ teaspoon (2 g) apple cider vinegar
- ½ teaspoon (2 g) salt
Instructions
- Preheat oven to 350 degrees and grease/line a muffin tin.
- In a stand mixer or large bowl, combine the butter, sugar, honey, Greek yogurt, vanilla, bananas, apple cider vinegar, and sourdough discard.8 tablespoons unsalted butter, ½ cup granulated sugar, ½ cup honey , 3 tablespoons plain Greek yogurt, 2 teaspoons vanilla, 2 ripe bananas, ½ teaspoon apple cider vinegar, ½ cup sourdough discard
- Mix until well combined (about 30 seconds using a stand mixer or electric handheld).
- In a medium size bowl, combine flour, salt, baking soda, and baking powder.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¼ teaspoon baking powder
- Add into the stand mixer and mix another 30 seconds until ingredients are just combined. Don't overmix as this can cause dense muffins.
- Toss blueberries in a few tablespoons of flour to prevent them from sinking to the bottom of the muffins. Fold in blueberries gently. If you are using frozen blueberries, I typically do not thaw them out.
- Scoop into muffin tin filling each cup about 2/3 of the way up.
- Bake for 20-25 minutes. You can insert a toothpick and if it comes out clean you know they are done baking.
- Allow muffins to cool in tin for a few minutes before moving to cooling rack.
great recipe!!
I’m so glad you enjoyed the muffins! Thanks so much for the review. Happy baking!
A family favorite recipe and they are gone quickly as my kids love them!
Soft and turned out well overall. However, lacking flavor for me. Even with overripe bananas (I used 3 actually) and adding vanilla from the start. I may try again but adding spices to it.
Thank you for your feedback! It is always helpful to me to hear your feedback as I am currently working on some more muffin recipes.
It was a nice simple recipe. The muffins turned out yummy!
Thank you! I’m so glad you enjoyed them!
I baked these and they were delicious! They do look nice and taste even better. My family gobbled them up and I found myself wanting to feed my starter so I had discard to make more.