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Got extra sourdough discard? These sourdough banana muffins turn it into something worth waking up for. Tall, tender, and loaded with deep banana flavor, they get extra flavor from the discard and a buttery cinnamon streusel that crisps up golden on top. No mixer required.
If you’re in a berry mood, these sourdough blueberry muffins are another easy, from-scratch recipe worth bookmarking.
Here’s Why This Sourdough Banana Muffin Recipe Works
Use up sourdough discard: The sourdough adds flavor and moisture and keeps the muffins tender.
Bold banana flavor: Two to three ripe bananas bring sweetness and depth, no extra sugar bombs needed.
Crumbly streusel topping: Adds sweet crunch and gives the muffins a bakery-style finish. Perfect for breakfast or a quick snack.
Flexible and fuss-free: The batter rests well overnight if you want a longer fermentation and mix-ins are totally up to you.
Recipe Tips
Use very ripe bananas: Spotty, nearly black ones bring the best flavor and a tender crumb.
Don’t overmix: Stir just until combined to keep the muffins soft, not tough.
Portion evenly: Fill each cup about ¾ full using a large scoop or measuring cup.
Secure the streusel: Gently press it into the batter so it stays put while baking.
Keep an eye on the bake time: Start checking at 18 minutes so they don’t over bake and get dry.
If you have leftover bananas, make our banana lemon cake or our banana blueberry muffin recipe.
Sourdough Discard Banana Muffins
These sourdough banana muffins are easy to make from scratch. The cinnamon streusel adds the right bit of crunch to the muffin tops, and the whole recipe comes together without a mixer. It’s a simple, homemade way to bake with sourdough discard.
And if you want something chocolatey instead, check out our chocolate sourdough muffins.
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Sourdough Banana Muffins
If you make this recipe, please leave a star rating and comment.
Ingredients
Wet ingredients
- 2 to 3 bananas, 227 grams, 1 cup mashed
- 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 large egg
- 1 egg yolk
- ¾ cup sourdough 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 ground cinnamon
- 1 teaspoon salt
Optional Extras
- 1 cup chocolate chips, or other mix ins such as chopped nuts
Crumble Topping
- ¾ cup all-purpose flour , 90 grams
- ½ cup granulated sugar , 100 grams
- ½ teaspoon ground cinnamon
- 4 tablespoons butter , melted
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. Fold in any optional extras like nuts or chocolate, if desired.
- Scoop the batter into 12 muffin cups. You will get a couple of extra muffins if you add nuts or chocolate.
- Make the crumble topping: Blend the flour, sugar, and cinnamon together then stir in the melted butter until you have pea-sized clumps. Sprinkle the tops of the muffins with the streusel mixture.
- Bake 18 to 22 minutes or until a toothpick inserted into the middle comes out clean or with only a few crumbs attached.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Hello,
I’m baking these today (they look great). I’m just wondering where the ingredients and instructions are for the crumb topping?
Thanks so much for catching that. It looks like I did not transfer the crumb topping from my recipe notes, but I’ve just updated it with the ingredients and instructions. You can refresh the page to see the full details now. I’m so sorry for the oversight, and I really appreciate your patience.
@Dahn Boquist,
I made them and they were AMAZING!!! Thank you for this recipe. I am making them again today! My add in was frozen blueberries 🫐😍. The topping was sooo good! I made it with brown sugar because my husband always prefers that-soooo good.
Thank you! I’m so glad you loved the muffins! Brown sugar in the topping sounds like a delicious twist! And I hope today’s batch is just as amazing!
These muffins look fabulous and would be wonderful for either snacks or breakfast.
Thanks Angie, yes, breakfast or any time of the day 😉
Please share your sourdough starter recipe
Here is the post for making a sourdough starter. It takes at least a week to get it going.