Sourdough Discard Banana Muffins are a wonderful way to turn sourdough starter that you’re not using into something tasty and comforting. These muffins blend the natural tang of sourdough discard with sweet, ripe bananas for a moist, flavorful treat that’s perfect any time of day.
I love making these muffins because they’re a great way to reduce waste while still enjoying a fresh batch of baked goods. The bananas add natural sweetness and moisture, and the sourdough discard gives them a slight tang that makes them feel a little special. I always find it fun to mix in some chopped nuts or chocolate chips for an extra touch, but they’re delicious just as they are.
These muffins are perfect for breakfast on busy mornings or as an afternoon snack with a cup of tea or coffee. I keep a batch in the freezer so I can always have one ready when I need it. They remind me of cozy weekends spent baking and sharing food that feels both simple and homemade, the kind of recipe you’ll want to come back to again and again.
Key Ingredients & Substitutions
Sourdough discard: This adds a nice tang and moisture to the muffins. If you don’t have discard, you can replace it with the same amount of plain yogurt or buttermilk for a similar effect.
Bananas: Use ripe bananas with lots of brown spots for the best natural sweetness and flavor. Overripe bananas work well because they mash easily and make the muffins moist.
Flour: All-purpose flour is the usual choice here. You can swap for whole wheat flour if you want a nuttier taste and more fiber, but the muffins may be denser.
Oil or melted butter: I like using oil for moist muffins, but melted butter adds extra flavor. Choose whichever you prefer or have on hand.
Mix-ins: Walnuts add crunch and chocolate chips bring extra sweetness. Both are optional but really lift the muffins if you want to try!
How Can I Avoid Overmixing the Muffin Batter?
Overmixing can make muffins tough and dense. The key is to combine wet and dry ingredients just until you see the flour disappear. Some lumps in the batter are totally fine and will bake out.
- Use a gentle folding motion with a spatula or wooden spoon.
- Stop mixing as soon as you don’t see dry flour pockets.
- Resist the urge to beat or whisk vigorously.
This method keeps your muffins tender and fluffy, giving that perfect soft crumb every time.
Equipment You’ll Need
- Muffin pan – I like a standard 12-cup pan to hold all the muffins evenly.
- Paper liners or non-stick spray – makes removing the muffins easy and keeps them from sticking.
- Mixing bowls – one large for dry ingredients, one for wet ingredients—keeps things organized.
- Whisk or spoon – helps combine everything gently without overmixing.
- Toothpick or cake tester – checks if the muffins are baked through without cutting into them.
Flavor Variations & Add-Ins
- Chocolate chips: Add a half cup for sweet, melty bites inside the muffins.
- Nuts: Swap or add walnuts, pecans, or almonds for extra crunch and flavor.
- Spices: Try a pinch of nutmeg or ginger for a warm, cozy taste.
- Blueberries: Fold in a half cup of fresh or frozen blueberries for fruity bursts.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup sourdough discard (unfed starter)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large ripe bananas, mashed (about 1 cup)
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Long Will It Take?
You’ll need about 10 minutes for preparation and 18-22 minutes for baking, plus a few minutes to cool the muffins. So, plan for around 30-35 minutes from start to finish.
Step-by-Step Instructions:
1. Get the Oven and Muffin Pan Ready:
First, preheat your oven to 350°F (175°C). Line your 12-cup muffin pan with paper liners or grease the cups well so the muffins won’t stick.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon if you’re using it. This makes sure everything is evenly spread.
3. Combine the Wet Ingredients:
In another bowl, mash the ripe bananas well. Then add the sourdough discard, sugar, egg, oil or melted butter, and vanilla extract. Mix everything together until it’s smooth.
4. Bring Wet and Dry Ingredients Together:
Pour the wet mixture into the bowl with dry ingredients. Stir gently just until combined – it’s okay if the batter is a little lumpy. Be careful not to overmix so your muffins stay tender.
5. Add Nuts or Chocolate Chips:
Now fold in the walnuts or chocolate chips if you want. They add a wonderful texture and flavor but are totally optional.
6. Fill Muffin Cups and Bake:
Divide the batter evenly among your muffin cups, filling each about 3/4 full. Pop the tray in the oven and bake for 18-22 minutes. You’ll know they’re done when a toothpick inserted into a muffin comes out clean.
7. Cool and Enjoy!
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature with your favorite cup of tea or coffee!
Can I Use Frozen Sourdough Discard?
Yes! Just thaw your frozen sourdough discard in the fridge overnight and give it a good stir before using. This helps maintain the batter’s texture and flavor.
Can I Substitute Bananas with Applesauce?
You can swap bananas for unsweetened applesauce in the same amount, but keep in mind the muffins will lose some banana flavor and might be less dense.
How Should I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. To reheat, warm in the microwave for 15-20 seconds or toast lightly.
Can I Make These Muffins Gluten-Free?
Yes, use a gluten-free all-purpose flour blend that includes xanthan gum for best results. The texture might be slightly different, but the muffins will still be delicious!