These Sourdough Discard Banana Muffins are light and fluffy, and packed with banana flavor! They're perfect for breakfast or brunch, and easy to modify with your favorite mix-ins (like chocolate chips or walnuts).
These muffins are also a great way to use up your overripe bananas. Have more bananas you need to use? Try this Sourdough Discard Banana Bread, too!
Why you'll love this recipe
- This recipe is a great way to use up some of your sourdough discard, but you can also modify to use active starter if you prefer.
- Use your overripe bananas: they're perfect for this recipe. Try this Sourdough Discard Banana Bread, too!
- Sourdough Discard Banana Muffins are an easy recipe that will be ready to eat in less than a hour.
- This is a very adaptable recipe: add oats, chocolate chips, blueberries, or nuts to suit your taste!
- Muffins freeze well so you can make a batch and then freeze some for later.
- Looking for other sourdough discard breakfast recipes? Try these Sourdough Discard Pancakes and these Sourdough Discard Cinnamon Rolls.
Ingredients
There are only a few key ingredients you'll need to pull these Sourdough Discard Banana Muffins together.
I am in the process of shooting new images for this recipe! This is an outdated image. The ingredients and recipe listed at the bottom of this post are correct!
- Sourdough discard: The discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough discard with a 1:1 ratio (when you feed your starter, it's with 1 part water and 1 part flour). If your starter uses a different ratio, you may need to adjust some of the ingredients.
- Learn more about how to make a sourdough starter.
- Bananas: Overripe bananas are ideal! They'll be mashed to go into the batter, so the soft spots will be fine. I also like to leave the bananas fairly chunky when mashing as they soften a lot while baking and you won't notice the chunks.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe! Below are a few variations to try:
- Use active sourdough starter - If you want to use active sourdough starter rather than discard, you can! Replace the sourdough discard with active starter (200g). Be prepared that your muffins may rise more than those made with discard.
- Add oats - Instead of turbinado sugar, top your muffins with a sprinkling of old-fashioned oats for a different texture.
- Add nuts - Add ¼ cup chopped walnuts or almonds to the batter before diving into muffin cups.
- Add chocolate chips - Add ½ cup chocolate chips to the batter.
- Try these Sourdough Discard Chocolate Chip Muffins, too!
- Add blueberries - If you want a blueberry banana version of this recipe, reduce the bananas to ½ cup (approximately 1 banana), and add ½ cup fresh blueberries.
- Looking for other sourdough discard muffin recipes? Try these Sourdough Discard Blueberry Muffins, Sourdough Apple Muffins, and Sourdough Cranberry Orange Muffins.
How to Make Sourdough Discard Banana Muffins
Sourdough Discard Banana Muffins come together in just a few easy steps! The full recipe with detailed directions is at the bottom of this post.
- Step 1: Cream together the butter and granulated sugar until light and fluffy, about 2 minutes.
- Step 2: Add the egg and vanilla extract and mix to combine.
- Step 3: Mix together the dry ingredients in a medium mixing bowl.
- Step 4: Add the sourdough discard, mashed bananas, and dry ingredients to the butter mixture. Stir slowly until incorporated, then increase speed to medium until a uniform batter forms.
- Step 5: Line a 12-cup muffin pan with muffin liners. Fill each cup about ⅔ full with batter. Using a cookie scoop helps make filling easier!
- Step 6: Sprinkle the batter with turbinado sugar for a crunchy topping and bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Step 7: Let the muffins cool for a few minutes in the pan, then serve or transfer to a cooling rack to cool fully.
Expert Baking Tips
- Use a cookie scoop to fill the muffin cups - it makes it easier!
- Make sure to line the muffin cups with muffin liners so the muffins don't stick to the pan. If you'd rather not use liners, make sure to spray the muffin cups with cooking spray.
- When finished, the muffins should be golden brown and a toothpick inserted in the center will come out clean.
- Let the muffins cool for a few minutes before serving - this will make it easier to cut them in half and spread with butter or other toppings.
- Looking for more sourdough discard breakfast recipes? Try these Sourdough Discard Bagels and these Sourdough Discard Waffles.
Storage
Room Temperature Storage: Store these muffins in an airtight container at room temperature for up to 3 days. You can reheat them in the microwave for 15-30 seconds to make them soft and warm again.
Freezer Storage: Muffins also freeze well. Once they are fully cooled, transfer to an airtight container or bag and freeze for up to 3 months. To reheat, let the muffins thaw at room temperature, then reheat in the microwave for 30-60 seconds.
Recipe FAQs
I highly recommend using muffin liners. If you'd rather not, make sure that you grease the muffin pan thoroughly before adding your batter.
If your muffins are sticking to the liners, let them cool for a few mintues! After the muffins have cooled, they will no longer stick to the liners.
More Sourdough Discard Breakfast Recipes
If you tried these Sourdough Discard Banana Muffins or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. I'd love to hear from you! Happy Baking!
Sourdough Discard Banana Muffins
Equipment
- Parchment paper or muffin liners
Ingredients
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 6 Tablespoons unsalted butter softened
- 1 cup granulated sugar
- 1 cup mashed banana about 2 medium bananas
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- 1 egg room temperature
- 1 ½ Tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chocolate chips or walnuts optional
- 1 Tablespoon turbinado sugar for topping
Instructions
- Preheat oven to 400°F (200℃) and line a 12-cup muffin pan with muffin liners. Set aside.
- In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, 2-3 minutes.
- Add the mashed banana, sourdough discard, egg, vegetable oil, and vanilla extract. Mix until combined. Add the dry ingredients to the wet ingredients and mix until just combined and no dry spots remain. If using (optional), fold in chocolate chips or walnuts until combined.
- Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Sprinkle each muffin with turbinado sugar.
- Bake for 22-24 minutes until golden brown and a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan, then serve or transfer to a cooling rack to cool fully.
Cindi says
Delicious!
Ashley says
This recipe was so good and what an easy way to use up bananas and discard! This is my third recipe of yours that I've made over the last few days and I think I'm a little obsessed now! They've all turned out absolutely perfectly. Thanks for such amazing recipes!!!!!
Jessica Vogl says
I love to hear that! Thank you!
Ashley says
These are so good! I'm wondering if the sugar can be replaced with honey. If so, how much honey would you use?
Jessica Vogl says
So glad you like them! I think it could work, but it wouldn't be an easy substitution (honey is sweeter than sugar, so you wouldn't need as much, and then you'd need to adjust other ingredients in the recipe to accommodate more liquid from the honey, etc.).
Kait says
Absolutely delicious and easy to make!