Sourdough Spinach Muffins (Sourdough Discard Recipe)

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When you’re 10 year old requests a recipe for their birthday, you know its a good one! Yes, you heard that right. My 10 year old asked for these Sourdough Spinach Muffins (lovingly called monster muffins in our home) for her birthday this past year. That speaks volumes for this delicious AND nutritious recipe.

Specifically, she requested a picnic lunch with ham and cheese sliders (made with my sourdough dinner rolls recipe), spinach muffins, grapes, and ruffles potato chips. Hey, you can’t win them all can you? These muffins make a great breakfast, snack, or a side for lunch! Plus, they use up your sourdough discard so you don’t have to waste it when refreshing your starter! Oh and did I mention this is a blender recipe?! Yep, it’s super simple ingredients and simple to make, so let’s dive in.

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Ingredient List For Sourdough Spinach Muffins

Milk

Milk adds moisture and helps blend the spinach and bananas into a smooth, luscious batter. Use your milk of choice. Dairy or non-dairy both work wonderfully here!

Sourdough Starter

This recipe is the perfect way to use up sourdough discard. It adds a subtle tang and boosts the nutritional value of the muffins, thanks to the fermentation process. You can check out more of my sourdough discard recipes HERE.

Butter

Melted butter gives these muffins a rich, buttery flavor and a soft, tender crumb. If you’re dairy-free, you can swap this for melted coconut oil.

Honey

Honey naturally sweetens the muffins while adding a warm, floral note. It also keeps them moist, making them perfect for snacking or packing in lunches.

Baby Spinach

The star of the show! Baby spinach blends seamlessly into the batter, giving the muffins their vibrant green color without an overpowering “spinachy” taste. It’s a sneaky way to pack in those leafy greens.

Bananas

Ripe bananas add natural sweetness and act as a binder, keeping the muffins moist and tender. Plus, they pair beautifully with the honey and cinnamon.

Eggs

The egg helps bind the batter together and gives the muffins their light, fluffy texture.

Flour

All-purpose flour creates the perfect structure for these muffins. If you want to add more fiber, you can replace a portion of it with whole wheat flour.

This recipe also contains cinnamon, baking soda, baking powder, and salt

Tools and Equipment

Blender

I know that the Vitamix brand is on the pricier side, but mine (this one) has lasted me well over 10 years, and it is still going strong! They just don’t make appliances like that anymore.

Muffin Tins

You can use a muffin tin like this one, or silicone muffin pans. Just make sure to have a baking sheet under it to prevent spills!

Step-by-Step Instructions

Here’s how to whip up these vibrant, spinach-packed muffins with ease:

Prep Your Oven and Pan

Start by preheating your oven to 350°F. Grease your muffin tin well to prevent sticking, or use paper liners if you prefer.

Blend the Wet Ingredients

In a blender, combine the milk, sourdough starter, melted butter, honey, baby spinach, bananas, egg, and vanilla extract. Blend until the mixture is completely smooth and beautifully green—this is the “monster” in your monster muffins!

Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed, so your muffins bake up nice and fluffy.

Mix the Batter

Pour the blended spinach mixture into the dry ingredients. Gently fold them together until just combined. Be careful not to overmix—this keeps your muffins tender. If you’re in a rush, you can even add the dry ingredients directly to the blender and pulse just until combined.

Fill the Muffin Tins

Scoop the batter into your prepared muffin tin, filling each cup about 3/4 full. You’ll have enough for about 18 muffins, so you might need a second batch or an extra tin.

Bake Your Sourdough Spinach Muffins

Place the muffins in the oven and bake for 17 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Enjoy

Let the muffins cool in the pan for about 5 minutes before transferring them to a cooling rack. This helps them set and prevents sticking. Once cooled, they’re ready to enjoy!

Tips and Tricks

The Riper the Banana, the Better

Use bananas that are deeply speckled with brown spots—they’ll add more natural sweetness and moisture to the batter. If your bananas aren’t ripe yet, you can quickly ripen them in the oven: bake unpeeled bananas at 300°F for about 15 minutes until the skins turn black. Let them cool before using.

Room Temperature Ingredients

For the smoothest batter, let the egg and milk come to room temperature before blending. This helps prevent the butter from solidifying when it hits the cold ingredients.

Use Fresh Spinach for Vibrant Color

Baby spinach blends best when it’s fresh. If you only have frozen spinach, thaw and squeeze out as much water as possible before using it. However, the muffins may not be as vividly green.

Make Mini Sourdough Spinach Muffins

For a kid-friendly snack or party treat, pour the batter into a mini muffin tin and bake for 10-12 minutes. Perfect for little hands!

Add-Ins for Fun

Fold in extras like chocolate chips, chopped nuts, or dried fruit after mixing the wet and dry ingredients. This adds texture and makes them even more exciting for kids.

Sourdough Spinach Muffins Recipe