These Sourdough Discard Banana Muffins are a wonderfully simple and tasty way to use up your sourdough starter discard while making something everyone will love. They’re soft, moist, and packed with ripe banana flavor, with just a hint of tang from the sourdough. The muffins have a perfect crumb and a slightly crisp top that makes them hard to resist.
I really enjoy making these muffins because they help reduce waste and add a little extra something special with the sourdough flavor. Plus, the batter is quick to mix up, which means you can have fresh muffins in no time. I usually mash my bananas super ripe, which brings out all the natural sweetness and makes the muffins even more tender.
My favorite way to serve these muffins is warm, right out of the oven, sometimes with a spread of butter or cream cheese. They’re perfect for a breakfast treat, a snack during the day, or even a simple dessert. I always find that sharing these muffins with family or friends wins some big smiles, because who can say no to bananas and a hint of sourdough magic?
Key Ingredients & Substitutions
Sourdough discard: This adds a mild tang and helps with texture. If you don’t have discard, you can use plain yogurt or buttermilk for a similar effect.
Bananas: Use very ripe bananas for maximum sweetness and moisture. They make the muffins tender and flavorful.
Flour: All-purpose flour works well here. You can swap half for whole wheat flour if you want a nuttier flavor and more fiber.
Sugars: I like using both granulated and brown sugar. Brown sugar adds a little chewiness and deeper flavor. You can reduce sugar if you prefer less sweetness.
Oil or melted butter: Both give moistness, but oil keeps muffins softer for longer. Butter adds richer flavor.
Chocolate chips or nuts: Optional but great additions. Use chopped walnuts, pecans, or dark chocolate for extra texture and taste.
How Do You Avoid Overmixing the Batter?
Overmixing muffins can make them tough and dense, which isn’t what you want here. The key is to combine ingredients just until the flour disappears, leaving some lumps.
- Start by mixing your wet ingredients well.
- Add dry ingredients all at once, then fold gently with a spatula.
- Stop mixing as soon as you see no flour streaks—don’t worry about small lumps.
- Overmixing develops gluten, which changes the texture.
Following this helps your muffins stay light and tender with that soft crumb you expect from banana muffins.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for wet ingredients and a medium bowl for dry ingredients, making it easy to combine everything without mess.
- Whisk or spoon – helps you mix the wet ingredients smoothly and gently combine everything without overmixing.
- Muffin tin and paper liners or non-stick spray – to bake the muffins evenly and make cleanup easier.
- Measuring cups and spoons – accurate measurements are key for perfect muffins.
- Toothpick or cake tester – to check when your muffins are done; they should come out clean.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans to add crunch and richness.
- Add a teaspoon of vanilla or almond extract to enhance flavor complexity.
- Mix in shredded coconut or fruit chunks (like blueberries or raspberries) for extra texture and flavor.
- Substitute half the bananas with mashed sweet potato or pumpkin for seasonal variations and added moisture.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup mashed ripe bananas (about 1 large banana)
- 1/3 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/3 cup chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20-25 minutes to bake. Allow 5 more minutes for cooling before enjoying them fresh out of the oven or at room temperature—a total of about 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and cinnamon if you’re using it. Set this aside for now.
3. Combine Wet Ingredients:
In a large bowl, stir together the sourdough discard, mashed bananas, granulated sugar, brown sugar, egg, oil or melted butter, and vanilla extract until well mixed.
4. Combine Wet and Dry:
Add the dry ingredients to the wet mixture. Stir gently using a spatula or spoon just until you no longer see dry flour. Some small lumps are perfectly fine—avoid overmixing to keep your muffins tender.
5. Add Extras:
Fold in chocolate chips or chopped nuts if you want them in your muffins. This step is optional but adds great texture and flavor.
6. Fill Muffin Cups and Bake:
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool and Enjoy:
Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack or plate to cool completely or serve warm. Enjoy your delicious sourdough discard banana muffins!
Can I Use Frozen Banana for These Muffins?
Yes! Just make sure to thaw the bananas fully and drain any excess liquid before mashing. This helps keep the muffin batter from becoming too wet.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk works well as a substitute to add moisture and a slight tang.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. For longer storage, freeze them wrapped tightly for up to 3 months.
Can I Make These Muffins Vegan?
Yes! Replace the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use oil instead of butter to keep it dairy-free.
