Healthy Sourdough Discard Banana Carrot Muffins

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These Healthy Sourdough Discard Banana Carrot Muffins are everything you want in a wholesome bake: moist from mashed banana and shredded carrot, gently spiced with cinnamon and nutmeg, and sweetened naturally with maple syrup and raisins. The sourdough discard adds a subtle tang and helps create a tender crumb, while whole wheat flour gives them a hearty, satisfying texture. Topped with a crunchy oat-carrot streusel, they’re perfect for breakfast, snacks, or market baskets.

Author: The Honey Buckle

Prep Time: ~15 minutes

Cook Time: ~25 minutes

Total Time: ~40 minutes

Nutrition Information (per muffin, makes 12 muffins): Calories: 185 | Protein: 3.5g | Fat: 8.5g | Carbohydrates: 24g | Natural Sugars: 11g | Fiber: 3g | Sodium: 170mg

Ingredients for Healthy Sourdough Discard Banana Carrot Muffins

Muffin Batter

• 1⅓ cups (160g) whole wheat flour

• ¼ cup (60g) sourdough discard

• ½ tsp (2g) baking soda

• 1 tsp (4g) baking powder

• ¼ tsp (1.5g) salt

• ½ tsp (1g) ground cinnamon

• ¼ tsp (0.5g) ground nutmeg

• 2 large eggs

• ¼ cup (60g) coconut oil, melted

• ¼ cup (50g) Greek yogurt

• ⅓ cup (125g) maple syrup

• 1 cup (240g) mashed banana (~2 medium bananas)

• 1 tsp (5g) pure vanilla extract

• 1 cup (100g) shredded carrots

• ⅓ cup (35g) chopped pecans

• ½ cup (75g) raisins (golden or regular)
  

Streusel Topping (optional but highly encouraged)

• ¼ cup (25g) rolled oats

• ¼ cup (25g) shredded carrots

• 1 tsp (5g) ground cinnamon

• 2 tbsp (25g) monkfruit sugar (or sweetener of choice)
  

Instructions

1. Preheat oven to 425°F (218°C). Line a 12-count muffin tin with parchment or muffin liners.

2. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.

3. Combine wet ingredients: In another bowl, whisk Greek yogurt and melted coconut oil for 15 seconds. Add eggs and maple syrup, whisk again. Stir in mashed banana until smooth, then add vanilla extract.

4. Bring it all together: Add wet mixture to dry ingredients and stir just until combined. Gently fold in shredded carrots, chopped pecans, and raisins.

5. Divide & top: Spoon batter evenly into muffin liners. Mix streusel ingredients in a small bowl and sprinkle on top of each muffin.

6. Bake: Bake at 425°F for 5 minutes, then reduce oven to 350°F (177°C) and bake for an additional 15–20 minutes, or until a toothpick comes out clean.

7. Cool & enjoy: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.
   

🫙 Storage Tips

• Store in an airtight container at room temp for 3–4 days

• Freeze for up to 2 months—just thaw and warm before serving