Sourdough Discard Banana Muffins are a wonderful way to make the most out of your leftover sourdough starter while enjoying a sweet, moist treat. These muffins combine the tangy depth of sourdough discard with ripe bananas, creating a perfect balance of flavors and a great way to reduce waste in the kitchen. They have a soft crumb and just the right amount of sweetness, making them a hit whether for breakfast, snack, or dessert.
I love making these muffins because they’re super easy to whip up, and I always feel good about using my sourdough discard instead of tossing it out. Adding bananas brings natural sweetness and moisture, so you don’t need to add too much sugar or oil. Plus, the subtle tang from the sourdough discard adds a little extra something special that makes these muffins stand out from regular banana muffins.
My favorite way to enjoy these is fresh out of the oven, still warm, with a little bit of butter melting on top. They’re perfect alongside a cup of coffee or tea. If you want to change things up, adding some walnuts or chocolate chips before baking can be a fun twist. These muffins are not only a delicious treat but also a clever way to use up something you might usually throw away, making baking even more rewarding!
Key Ingredients & Substitutions
Sourdough Discard: This is leftover, unfed starter that adds a light tang and moist texture. If you don’t have discard, you can try using plain yogurt or buttermilk as a substitute for moisture and acidity.
Bananas: Use very ripe bananas for the best natural sweetness and moisture. If you want a twist, mashed pumpkin or applesauce can work too, but the flavor will change.
Flour: I recommend all-purpose flour for a soft crumb. You can swap half for whole wheat for extra nutrition, but muffins may be a bit denser.
Sugars: A mix of granulated and brown sugar adds sweetness and moisture. Feel free to adjust sweetness or use coconut sugar for a different flavor.
Fat: Melted butter gives a rich taste, but vegetable oil or coconut oil works well for a dairy-free option.
Add-ins: Chocolate chips or nuts add texture and flavor. You can skip these or try dried fruit if you prefer.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing dries out muffins and makes them tough. Follow these tips to get tender, soft muffins:
- Combine all wet ingredients first until smooth.
- Add dry ingredients all at once and gently fold with a spatula.
- Stop mixing as soon as you don’t see loose flour; a few lumps are fine.
- Fold in any add-ins gently, without beating the batter.
Taking your time with gentle folding keeps the muffins light while still mixing everything evenly. This simple technique makes a big difference in muffin texture.
Equipment You’ll Need
- 12-cup muffin tin – I like this because it holds the muffins steady and prevents sticking.
- Paper muffin liners or non-stick spray – helps keep muffins from sticking and makes cleanup easier.
- Mixing bowls – one large for wet ingredients, one medium for dry – easy to keep ingredients separate and organized.
- Whisk or spatula – gentle mixing keeps the batter tender and well-blended.
- Toothpick or cake tester – to check doneness without cutting open muffins.
Flavor Variations & Add-Ins
- Chocolate chips or chopped nuts – add texture and flavor; I love them for extra indulgence.
- Swap dark chocolate for white or peanut butter chips – for a different sweet twist.
- Include dried fruit like raisins or cranberries – adds chewiness and burst of flavor.
- Spice it up with a pinch of ginger or nutmeg – for a warm, cozy flavor profile.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1/4 cup unsalted butter, melted and slightly cooled (or vegetable oil)
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 to 25 minutes to bake. Allow a few minutes for the muffins to cool before enjoying. Overall, in about 35 minutes, you’ll have delicious, moist banana muffins ready to eat!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. Set this bowl aside for now.
3. Combine Wet Ingredients
In a large mixing bowl, mix the sourdough discard, mashed bananas, granulated sugar, brown sugar, egg, melted butter, and vanilla extract. Stir everything until it’s smooth and well combined.
4. Bring Wet and Dry Ingredients Together
Pour the dry ingredients into the wet mixture. Gently fold them together with a spatula until just combined. Don’t overmix—some small lumps are okay!
5. Add Optional Mix-Ins
If you want, fold in chocolate chips or chopped nuts carefully to keep the batter light.
6. Fill Muffin Cups and Bake
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. Bake in the preheated oven for 20 to 25 minutes until a toothpick inserted comes out clean. The tops should be golden brown and spring back when touched.
7. Cool and Serve
Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack to cool completely. Serve warm or at room temperature and enjoy your tasty sourdough discard banana muffins!
Can I Use Frozen Bananas for This Recipe?
Yes, absolutely! Just thaw frozen bananas completely and drain any excess liquid before mashing them. This helps keep your batter from becoming too watery.
Can I Substitute Sourdough Discard?
If you don’t have sourdough discard, you can replace it with plain yogurt or buttermilk to maintain moisture and acidity, but the flavor will be slightly different.
How Should I Store These Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To enjoy them warm, simply microwave for 15-20 seconds.
Can I Add Mix-Ins to the Muffins?
Definitely! Chocolate chips, nuts, or dried fruit are all great additions. Fold them in gently before baking to keep the batter light and airy.
