Sourdough Discard Banana Muffins are a wonderful way to use up sourdough starter discard while making something soft, sweet, and full of banana goodness. These muffins have a tender crumb with just a little tang from the sourdough, plus the natural sweetness and moisture from ripe bananas. They’re perfect for breakfast, a snack, or a simple treat anytime.
I love that this recipe feels like a win-win—you get to reduce waste by using your sourdough discard, and you end up with muffins that are super comforting and easy to make. The slight tang from the sourdough adds something special that makes these muffins stand out from your usual banana bread or muffin. I usually add a handful of chocolate chips or nuts to mine for a little extra fun.
These muffins are great fresh out of the oven when still warm and a little crumbly, but they also keep well and taste great the next day. I often make a batch on Sunday, and they last well into the week for quick breakfasts or on-the-go snacks. Plus, they smell amazing while baking, filling the kitchen with a cozy, homey vibe that I never get tired of.
Key Ingredients & Substitutions
Sourdough Discard: Using unfed sourdough discard adds a mild tang and moisture. If you don’t have discard, you can substitute with 1 cup plain yogurt or buttermilk to keep that slight tangy flavor.
Bananas: Ripe bananas are essential for sweetness and moisture. The riper, the better! Overripe bananas with brown spots work best. If you’re short on bananas, you can add a bit of applesauce but the flavor won’t be quite the same.
Oil or Butter: Vegetable oil keeps muffins moist and tender. Melted butter adds richness and flavor. I prefer oil for a lighter texture, but melted butter is wonderful too!
Flour: All-purpose flour works well. For a healthier twist, you can replace up to half with whole wheat flour, but muffins might be denser.
How Do You Avoid Overmixing the Batter?
Overmixing can make muffins tough and dense instead of soft and tender. Here’s how to mix just right:
- Add dry ingredients to wet gradually.
- Use a folding motion with a spatula or wooden spoon—no vigorous stirring.
- Mix until you see no more large streaks of flour, but don’t worry about a few lumps.
- Stop mixing as soon as everything is combined to keep the muffins light.
This gentle mixing helps gluten stay relaxed, making your muffins soft with a nice crumb.
Equipment You’ll Need
- Mixing bowls – I use a large one for the wet ingredients and another for the dry; easy to handle and mix.
- Spatula or wooden spoon – perfect for folding ingredients gently without overmixing.
- Muffin tin & paper liners – helps the muffins hold their shape and makes cleanup easier.
- Measuring cups and spoons – for accurate ingredient amounts, ensuring everything turns out just right.
- Toothpick or cake tester – to check if muffins are baked through without opening the oven too early.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans for extra crunch and flavor.
- Add a teaspoon of ground ginger or nutmeg with the cinnamon for a warm, spiced twist.
- Mix in dried fruits like cranberries or raisins for bursts of sweetness and texture.
- For a coconut flavor, stir in shredded coconut before baking, adding a chewy texture and tropical flavor.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1 cup mashed ripe bananas (about 2-3 medium bananas)
- ½ cup granulated sugar
- ¼ cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- ½ cup chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 18-22 minutes to bake. Allow a few minutes for cooling before enjoying your muffins. So overall, about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to keep the muffins from sticking.
2. Mix the Wet Ingredients:
In a large bowl, mash your ripe bananas well. Add the sourdough discard, sugar, oil or melted butter, egg, and vanilla extract. Stir these together until everything is well combined.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. This helps mix everything evenly.
4. Bring Wet and Dry Ingredients Together:
Slowly add the dry ingredients to the wet mixture. Use a spatula or spoon to fold everything gently until just combined. Be careful not to overmix—the batter might look a little lumpy, and that’s okay!
5. Add Your Extras:
Fold in chocolate chips or chopped nuts now if you like. They add extra flavor and texture that make the muffins even more delicious.
6. Bake the Muffins:
Divide the batter evenly into the muffin cups, filling each about three-quarters full. Put the tin in your preheated oven and bake for 18-22 minutes. The muffins are done when a toothpick poked into the center comes out clean.
7. Cool and Enjoy:
Let your muffins cool in the pan for about five minutes, then transfer them to a wire rack to finish cooling. Enjoy warm or at room temperature. Store leftovers in an airtight container for up to three days or freeze for longer storage.
Can I Use Frozen Bananas for These Muffins?
Yes! Just thaw frozen bananas completely and mash them well before mixing. They might release extra moisture, so gently pat any excess liquid off if needed to avoid soggy batter.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk works great as a substitute to keep the muffins moist and add a slight tang. Use the same amount as the discard called for in the recipe.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to three days. For longer storage, freeze in a zip-top bag or airtight container for up to three months. Thaw overnight before enjoying.
Can I Make These Muffins Vegan?
You can! Swap the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water) and use a plant-based milk or vegan butter substitute. Keep the sourdough discard or use a plant-based yogurt for moisture.