Soft, fluffy, and bursting with banana flavor—these sourdough banana muffins are the perfect way to use up your sourdough discard! If you love banana bread but want something quicker and easier, this recipe is for you.
These muffins come together in just minutes and have a subtle tang that makes them extra special.
Did you know that sourdough discard adds moisture and depth of flavor without making the muffins taste sour? It’s a secret ingredient that takes a classic banana muffin to the next level!
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Why You’ll Love This Sourdough Banana Muffins
Quick & Easy – No need for complicated steps! Just mix, scoop, and bake for fresh muffins in no time.
Perfect for Sourdough Discard – Don’t let that sourdough discard go to waste—this recipe gives it a delicious purpose.
Super Moist & Fluffy – The combination of ripe bananas and sourdough keeps these muffins incredibly soft and tender.
Hint of Tang – The sourdough adds a unique, subtle tang that enhances the sweetness of the bananas.
Great for Any Time of Day – Enjoy them fresh for breakfast, pack them for lunch, or grab one for an afternoon snack!
Once you try them, you’ll never look at sourdough discard the same way again!
The ingredients you’ll need
- Sourdough Discard: It helps keep them soft and gives them a slight depth of flavor. If you’re making sourdough at home, this is the perfect way to avoid wasting that extra starter.
- Ripe Bananas: Bananas are a must for sweetness and moisture. Overripe bananas work best because they are extra sweet and soft, making them easy to mash. If you didn’t try my banana brownies, make sure to check them out—they’re another delicious way to use ripe bananas
- All-Purpose Flour: For me, all-purpose flour is the go-to choice for banana muffins. If you prefer a heartier texture, you can swap it with whole wheat flour.
- Baking Soda: Baking soda helps the muffins rise and become soft. It reacts with the acid from the sourdough discard to create bubbles, making the muffins light and airy.
- Baking Powder: Baking powder works alongside baking soda to give your muffins an extra lift.
- Salt: A pinch of salt might seem small, but it balances the sweetness.
- Ground Cinnamon: Cinnamon adds a cozy, warm flavor to these muffins. It’s optional, but if you’re a fan of spiced baked goods, it’s a wonderful touch.
- Unsalted Butter: I love using unsalted butter for its richness and flavor. It adds moisture and creates a tender muffin. If you prefer, you can swap it for vegetable oil, but butter will give you that irresistible flavor.
- Granulated Sugar: A bit of sugar sweetens the muffins just enough without overpowering the banana flavor.
- Egg: The egg helps bind everything together.
- Vanilla Extract: A dash of vanilla extract enhances the overall flavor of the muffins. It brings everything together and adds a hint of sweetness. If you don’t have it on hand, maybe try a bit of almond extract for a fun twist!
- Milk: A little milk helps adjust the consistency of the batter.
How to Make Sourdough Banana Muffins:
Preheat the Oven & Prepare Your Muffin Pan
Start by preheating your oven to 350°F (175°C). While it heats up, grease your muffin tin with a bit of butter or line it with muffin liners. This way, your muffins will come out easily and won’t stick.
Mash the Bananas
Grab your ripe bananas and peel them. Use a fork to mash them in a bowl until they’re nice and smooth. If your bananas aren’t ripe enough, you can ripen them in three different ways.
The riper the bananas, the sweeter and softer they’ll be, so don’t worry if they’re a little spotty!
Mix the Wet Ingredients
In a separate bowl, combine your sourdough discard, melted butter, sugar, splash of milk, egg, vanilla extract, and the mashed bananas. Stir everything together until it’s well mixed and smooth. The sourdough discard adds a special tang, so don’t skip this step, it’s what makes these muffins unique!
Add the Dry Ingredients
In a different bowl, thoroughly whisk the flour, baking soda, baking powder, salt, and optional cinnamon until evenly mixed. Then, slowly add the dry ingredients to the wet mixture, stirring gently as you go. Don’t overmix, just enough to combine everything. If you want, you can fold in some chopped nuts or chocolate chips at this stage!
Fill the Muffin Tin
Now, spoon the muffin batter evenly into the muffin cups. Fill each cup about ¾ full, leaving a little space at the top so they have room to rise and puff up.
Bake the Muffins
Pop the muffin tin in the oven and bake for 22 minutes. Keep an eye on them! You’ll know they’re done when a toothpick or cake tester comes out clean. The muffins should be golden on top and spring back when lightly touched.
Cool and Enjoy
Allow the muffins sit in the tin for about 5 minutes before transferring them to a wire rack to cool fully.
The smell is going to be amazing, so enjoy them fresh out of the oven or store them for later.
Enjoy your Sourdough Banana Muffins!
What to Serve with Sourdough Banana Muffins:
Fresh Fruit: A side of fresh fruit like berries or sliced citrus will add a burst of freshness and a contrast to the sweetness of the muffins.
It’s light and refreshing, making a great breakfast or snack combination.
Yogurt: Pairing the muffins with a dollop of Greek yogurt or your favorite non-dairy yogurt adds some creamy richness and a slight tang. You could even drizzle a little honey on top for extra sweetness!
Nut Butter: For a protein-packed twist, spread some peanut butter, almond butter, or cashew butter on top of the muffins. The creamy, nutty texture pairs perfectly with the softness of the muffins and adds a savory balance.
Hot Coffee or Tea: These muffins pair wonderfully with a cup of coffee, especially if you like a light roast to complement the banana flavor. For a more relaxing option, you could go with a chai tea or herbal tea, which brings a cozy, spiced element to the experience.
Top Tips
Adjust the Sourdough Discard
If you’re not sure about the tanginess of your sourdough discard, start with a little less (around ½ cup) and taste the batter. You can always add more if you want that extra sourdough flavor. The beauty of this recipe is that the discard’s flavor can be adjusted to your preference, so don’t be afraid to experiment with how much you add!
Don’t Open the Oven Door Too Soon
It’s tempting but try to resist opening the oven door for the first 15 minutes of baking. The rush of cold air can cause the muffins to collapse.
Instead, peek through the oven window to check their progress. Once they’ve set, feel free to open the door to check for doneness with a toothpick.
Don’t Overmix the Batter
When blending the wet and dry ingredients, stir gently to avoid overmixing. It can lead to tough muffins with a dense texture.
It’s okay if there are a few lumps in the batter, it’ll still bake up beautifully. Just stir until the ingredients are combined and leave it at that!
Frequently Asked Questions for Sourdough Banana Muffins
Can I freeze sourdough banana muffins for later?
Absolutely! Sourdough banana muffins freeze wonderfully, making them a perfect make-ahead snack. Once they’ve completely cooled, wrap them tightly in plastic wrap or store them in an airtight container. You can store them in the freezer for as long as three months.
Can I substitute the butter in sourdough banana muffins?
Yes, you can easily swap out the butter in sourdough banana muffins for coconut oil or vegetable oil if you prefer a dairy-free option. For a richer flavor, unsweetened applesauce is another great choice that will keep the muffins moist without adding too much fat.
Can I add nuts or chocolate chips to sourdough banana muffins?
Definitely! Adding chopped nuts like walnuts, pecans, or almonds, or chocolate chips to your sourdough banana muffins can elevate the flavor and texture.
Sourdough Banana Muffins: Easy Steps for Beginners
Ingredients
- ¾ cup 180g sourdough discard (unfed or active, both work)
- 2 ripe bananas mashed
- 1 ½ cups 180g all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon optional, for extra warmth
- ¼ cup 60g unsalted butter (melted)
- ⅓ cup 67g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and grease or line your muffin tin with paper liners.
- Peel the ripe bananas and mash them in a bowl until smooth. The riper the bananas, the sweeter and more flavorful your muffins will turn out!
- In another bowl, combine the sourdough discard, melted butter, sugar, egg, vanilla extract, milk, and mashed bananas. Combine all the ingredients until the mixture is smooth and fully blended.
- In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon (if using). Slowly incorporate the dry ingredients into the wet mixture, stirring carefully to combine.
- Scoop the batter into the muffin tin, filling each cup approximately three-quarters full.
- Bake for 22 minutes, or until a toothpick comes out clean and the muffins are golden on top.
- Allow the muffins to rest in the tin for 5 minutes. Enjoy!
Notes
- If you're unsure about the tanginess, start with ½ cup of discard and taste the batter. Feel free to add more if you prefer a bolder flavor.
- Avoid opening the oven for the first 15 minutes to prevent the muffins from collapsing. Check through the window instead.
- Overmixing can make the muffins dense. A few lumps are fine, just stir until combined.
- Make sure your butter, egg, and sourdough discard are at room temperature before mixing. This helps create a smoother batter and ensures the muffins bake evenly.
These were delicious! I made mine in jumbo muffin tins at about 26ish minutes, and they came out so moist and perfect. A little blonde in the color on the top, but I didn’t mind. I also omitted the salt and used salted butter instead.
I can’t wait for my kids to try them! Thank you!
Yaay! this makes me so happy! 😍 Jumbo muffins? Genius! And the salted butter swap, love it! Hope your kids love them. Thanks for sharing, you just made my day! 💚
I don’t see where the recipe mentions how many eggs in the ingredient list. Also I don’t see in the recipe where you used the milk?
Thanks so much for pointing that out! The egg is actually listed in the ingredients, but you’re absolutely right, I forgot to include where the milk gets added in the instructions. I’ve updated the recipe to fix that.