Sourdough Discard Banana Muffins are a wonderful way to use up your leftover sourdough starter while making something sweet and comforting. These muffins are soft and moist, with the natural tang from the sourdough adding a subtle twist to the classic banana flavor. Ripe bananas, a touch of cinnamon, and maybe even some nuts or chocolate chips make these muffins extra delicious.
I love making these muffins when I have a bunch of sourdough discard sitting in the fridge because it feels like I’m turning what might be wasted into a special treat. It’s easy and fuss-free, and the gentle tangy taste gives the bananas a new depth of flavor. Plus, they bake up quickly, which is perfect when you want something warm and tasty without a lot of wait.
My favorite way to enjoy these muffins is fresh out of the oven with a little bit of butter melting on top or just plain with a cup of coffee or tea. They make a great breakfast or snack, and friends and family always ask for the recipe once they try them. If you’re ever looking for a way to be kind to your sourdough starter and enjoy a sweet snack, these banana muffins are a perfect match.
Key Ingredients & Substitutions
Bananas: Use ripe, spotted bananas for the best natural sweetness and moisture. Overripe ones work great and make the muffins tender. If you’re in a pinch, mashed applesauce can work but will change the flavor.
Sourdough Discard: This adds a subtle tang and moistness. If you don’t have discard, you can swap it for an equal amount of yogurt or buttermilk to keep the texture nice.
Oil or Butter: I usually use vegetable oil for moistness, but melted butter adds a richer flavor. Coconut oil is a good dairy-free alternative.
Sugar: Granulated sugar works fine, but you can swap half or all with brown sugar for a deeper taste and softer crumb.
Add-ins: Chocolate chips or nuts add texture and fun. Walnuts and pecans pair well with banana, but skip if you have allergies.
How Can You Avoid Overmixing the Muffin Batter?
Overmixing is a common mistake that leads to tough, dense muffins. The key is to gently combine the wet and dry ingredients just until the flour disappears:
- Stir with a spatula or wooden spoon, not a mixer.
- Mix slowly and stop as soon as you see no dry flour.
- Some lumps are okay—that’s normal.
- Fold in add-ins carefully to keep batter light.
This gentle mixing helps keep the muffins soft and tender, with a better rise and texture.
Equipment You’ll Need
- Mixing bowls – I use a large one for combining the wet ingredients and a smaller one for dry ingredients. It keeps your workspace organized.
- Whisk or fork – helps you mix the bananas, sourdough, and wet ingredients smoothly.
- Measuring cups and spoons – for accuracy, especially for the flour, sugar, and baking soda.
- Muffin tin and paper liners or non-stick spray – to shape the muffins and make cleanup easier.
- Cooling rack – lets the muffins cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Chocolate chips – stir in a handful to make the muffins extra indulgent, great for kids or chocolate lovers.
- Nuts – chopped walnuts, pecans, or almonds add crunch and flavor, perfect with bananas.
- Spices – swap cinnamon for nutmeg or allspice to add new warmth to the flavor.
- Fresh berries – fold in blueberries or raspberries for a burst of fruit and color.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup ripe mashed bananas (about 2-3 bananas)
- 1/2 cup sourdough starter discard (unfed)
- 1/3 cup vegetable oil or melted butter
- 3/4 cup granulated sugar (adjust to taste)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 20 minutes to bake. You’ll also want to set aside about 5 minutes for cooling, so plan for around 35 minutes from start to finish. Quick, simple, and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare Muffin Tin:
Start by setting your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly. This will help the muffins come out easily later.
2. Mix the Wet Ingredients:
In a large bowl, combine the mashed bananas, sourdough discard, vegetable oil or melted butter, sugar, egg, and vanilla extract. Stir well until everything is blended together.
3. Whisk the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, cinnamon (if using), and salt until evenly mixed.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients into the wet ingredients. Stir gently and mix just until you no longer see dry flour. Be careful not to overmix – a few lumps are okay!
5. Add Optional Mix-Ins:
If you like, gently fold in chopped nuts or chocolate chips for some extra texture and flavor.
6. Fill the Muffin Cups and Bake:
Spoon the batter into the muffin cups, filling each about three-quarters full. Place the tray in the oven and bake for 18-22 minutes. Check doneness by inserting a toothpick in the center of a muffin; it should come out clean.
7. Cool and Serve:
Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
Can I Use Frozen Bananas for These Muffins?
Yes! Just thaw them completely and drain any excess liquid before mashing. This helps keep the batter from becoming too runny.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk works well as a substitute and will still keep the muffins moist with a slight tang.
How Should I Store Leftover Muffins?
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months.
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the sugar by a quarter or half depending on your taste. Just keep in mind it might affect the sweetness and browning slightly.
