Get ready to add a new favorite to your baking routine with these sourdough banana muffins! Imagine the perfect combination of tangy sourdough and sweet, ripe bananas coming together in one epic bite.

This muffin recipe is not only a fantastic way to use up that sourdough starter discard but also incredibly easy to whip up. Whether you enjoy them for breakfast, a snack, or even dessert, they promise to bring a smile to your face.

Sourdough discard banana muffins stacked on top of each other. One has chocolate chips.

Here is Why This Sourdough Muffin Recipe Works

Perfect Use for Sourdough Starter Discard: No more wasting that precious sourdough starter. These muffins put it to delicious use!

Versatile Add-ins: Customize the recipe with your favorite mix-ins like chocolate chips or nuts.

Moist and Flavorful: Thanks to the combination of mashed bananas and sourdough, these muffins are super moist and packed with flavor. Plus, if you prefer, you can long ferment the batter for even more depth of flavor!

If you like this recipe, try our sourdough banana bread or our sourdough banana cake.

Ingredients for Sourdough Banana Bread Muffins

Produce: Bananas
Dairy: Butter, Sour cream
Pantry: All-purpose flour, Brown sugar, Granulated sugar, Baking powder, Baking soda
Pantry seasonings: Cinnamon, Salt, vegetable oil, vanilla extract
Other: Egg, Egg yolk, Sourdough starter discard

Ingredient Substitutions

Substitute the butter with coconut oil or margarine.
Replace the sugar with coconut sugar.
Swap the flour with whole wheat pastry flour or a gluten-free flour blend.

Variations for Sourdough Discard Banana Muffins

Coconut Macadamia Banana Muffin Mania: Mix in 1/2 cup of shredded coconut and 1/2 cup of chopped macadamia nuts for tropical sourdough muffins.

Strawberry Chocolate and Banana Discard Muffins: Gently fold in 1/2 cup of diced fresh strawberries and 1/2 cup of chocolate chips.

Walnut Apple Cranberry Banana Bread Muffin: Add one diced apple, 3/4 cup toasted, chopped walnuts, and 1/2 cup of dried cranberries. For a crunchy texture, stir some chopped nuts into the streusel mix for the top.

Adding a streusel topping to sourdough banana muffins.

Tips for the Best Banana Muffin Recipe

The riper the bananas, the sweeter and more flavorful your muffins will be.
Make sure your ingredients, especially the eggs and sourdough starter, are at room temperature for smoother mixing.
Don’t Overmix the batter. Gently fold the dry ingredients into the wet mixture to keep the muffins light and fluffy.
Use a toothpick to test if they are done. It should come out clean or with just a few crumbs attached.

If you have leftover bananas, make our banana lemon cake or our banana blueberry muffin recipe.

Storage

At Room Temperature: Store the muffins in an airtight container for up to 3 days.
In the Refrigerator: If you want to keep them for a bit longer, refrigerate them for up to a week.
In the Freezer: For longer storage, they can be frozen for up to 3 months.

Whip up this sourdough muffin recipe and give that sourdough discard a purpose beyond the compost bin. Customize them with whatever mix-ins strike your fancy and stash some away because they store beautifully.

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Sourdough banana muffins with crumb topping.

Banana Sourdough Discard Muffins

Sourdough Banana Muffins are the perfect breakfast or snack! Packed with ripe bananas, a hint of cinnamon, and a splash of sourdough starter discard, these muffins are moist and flavorful. Customize them with your favorite mix-ins like chocolate chips or nuts for an extra treat. Bake them right away or let the batter rest overnight in the fridge.

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Prep Time: 20

Cook Time: 20

Servings: to 14 muffins

Calories: 265kcal

Author: Dahn Boquist

Ingredients

Wet ingredients

1 cup mashed bananas (227 grams)
8 tablespoons butter melted (113 grams)
2 tablespoons vegetable oil (25 grams)
¾ cup brown sugar (160 grams)
¼ cup granulated sugar (50 grams)
1 egg
1 egg yolk
¾ cup sourdough starter discard (170 grams)
2 teaspoons vanilla extract

Dry ingredients

1-¾ cups all-purpose flour (210 grams)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt

Optional Extras

1 cup of mix ins such as chopped nuts or chocolate chips

Instructions

Preheat oven to 350°F. Grease a standard sized muffin tin or line it with paper muffin liners.
Combine the mashed banana, melted butter, oil, sugar, brown sugar, egg, egg yolk, sourdough starter, and vanilla in a bowl. Stir well.
Sift the flour, baking powder, baking soda, cinnamon, and salt over the wet mixture.
Gently fold the dry ingredients into the wet mixture.
Scoop the batter into12 muffin cups. You will get a couple of extra muffins if you add nuts or chocolate.
Bake 18 to 22 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.

Notes

You can let the batter sit overnight before baking. If you’d like to do this, cover the bowl and let it sit in the fridge up to 12 hours. When you’re ready to bake, proceed with the recipe as directed.