Sourdough Discard Banana Muffins are a perfect way to avoid wasting your sourdough starter while making something delicious and comforting. These muffins are soft and moist with the natural sweetness of ripe bananas and a little tang from the sourdough discard, giving them a unique, subtle flavor that’s really satisfying.
I love making these muffins because they’re so easy and forgiving. You don’t have to worry about perfectly ripe bananas—any old ones in the fruit bowl will work just fine. Using the sourdough discard also feels like a little kitchen win, turning something that might have gone to waste into a tasty morning treat or afternoon snack.
My favorite way to enjoy these muffins is fresh out of the oven, maybe with a smear of butter while it’s still warm. They’re great for breakfast on the run or paired with a cup of coffee. Plus, they’re fantastic for sharing because everyone seems to love that hint of tanginess combined with classic banana sweetness.
Key Ingredients & Substitutions
Sourdough Discard: Using discard adds a mild tang and moisture. If you don’t have discard, you can substitute with buttermilk or yogurt for similar acidity and texture.
Bananas: Ripe bananas are best because they are naturally sweet and soft, which keeps muffins moist. Overripe bananas work even better here!
Oil: Vegetable oil or melted coconut oil works well for moisture. For a dairy-free option, stick with coconut oil or try avocado oil.
Flour: All-purpose flour gives a nice crumb. You can replace part of it with whole wheat for nuttiness, but expect a denser muffin.
Chocolate Chips or Nuts: These add texture and flavor. Feel free to skip or swap for dried fruit like raisins or walnuts depending on your taste.
How Do You Avoid Overmixing the Muffin Batter?
Overmixing creates tough muffins because it develops gluten in the flour. Here’s how to mix right:
- After combining wet and dry ingredients, stir gently until just mixed.
- Don’t worry about lumps; they will bake out and keep muffins tender.
- If you mix slowly and briefly, you’ll get soft, fluffy muffins with a great crumb.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for wet ingredients and a medium bowl for dry; they make mixing easier and less messy.
- Whisk or spoon – helps combine ingredients smoothly and gently without overmixing.
- Mini or standard muffin tin – choose based on how big you like your muffins; a standard tin makes larger, heartier muffins.
- Muffin liners or non-stick spray – keeps muffins from sticking and makes cleanup a breeze.
- Cooling rack – I recommend one to let muffins cool properly and keep the tops nice and firm.
Flavor Variations & Add-Ins
- Use chopped walnuts or pecans instead of chocolate chips for a nutty crunch and extra flavor.
- Swap chocolate chips for dried cranberries or blueberries for a fruity twist that pairs nicely with the banana.
- Mix in a teaspoon of nut butter or swirl some peanut butter into the batter before baking for added richness.
- Add a pinch of ginger or nutmeg along with cinnamon for a spiced, warming muffin variation.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed)
- 3 ripe bananas, mashed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 3/4 cup brown sugar (or coconut sugar)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (optional)
- 1/2 cup chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 18-22 minutes to bake. Allow an additional 5 minutes for cooling, so plan for roughly 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent the muffins from sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the sourdough discard, mashed bananas, eggs, oil, brown sugar, and vanilla extract. Stir until everything is smooth and well blended.
3. Mix Dry Ingredients:
In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if you’re using it. This helps spread the leavening evenly through the flour.
4. Combine Wet and Dry:
Add the dry ingredients to the wet ingredients and gently stir just until combined. It’s okay if the batter is a bit lumpy – overmixing can make muffins tough.
5. Add Mix-ins:
Fold in chocolate chips or nuts if you want a little extra texture and flavor.
6. Fill Muffin Cups:
Spoon the batter into the muffin cups, filling each about 3/4 full to allow space for rising.
7. Bake:
Bake for 18-22 minutes. Check doneness by inserting a toothpick into the center of a muffin — if it comes out clean, they’re ready.
8. Cool and Serve:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Can I Use Frozen Bananas for These Muffins?
Yes! Just thaw your frozen bananas completely and mash them well before adding to the batter. They may release extra moisture, so drain any excess liquid if needed.
Can I Substitute the Sourdough Discard?
If you don’t have sourdough discard, buttermilk or plain yogurt works well as a substitute to keep the muffins moist and add a bit of tang.
How Should I Store Leftover Muffins?
Store your muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months. Reheat gently in the microwave or oven before serving.
Can I Make These Muffins Vegan?
To make them vegan, replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil and non-dairy milk if adjusting sourdough discard.