These Sourdough Discard Banana Muffins are a delightful way to use up overripe bananas and your sourdough discard. Moist, flavorful, and slightly sweet, they make a perfect breakfast, brunch, or snack. With a light crunchy topping and soft, tender interior, these muffins are simple to make yet irresistibly delicious.
Why You’ll Love This Recipe
Uses sourdough discard, reducing waste while adding a subtle tang.
Perfect for ripe bananas, making them a great way to use up extra fruit.
Quick and easy to prepare, ready in under an hour.
Highly adaptable: add oats, nuts, chocolate chips, or blueberries for variety.
Freezes well, so you can enjoy them later without baking a new batch.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
½ cup unsalted butter, softened
1 ¼ cups granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon nutmeg
200 grams (about ¾ cup) sourdough discard, unfed, at room temperature
1 cup mashed bananas (about 2 medium bananas)
1 tablespoon turbinado sugar, for topping
Directions
Preheat your oven to 375°F and line a 12-cup muffin pan with muffin liners.
In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and stir to combine.
Mix in the sourdough discard and mashed bananas.
Gently fold in the dry ingredients until just combined and no dry spots remain.
Use a spoon or cookie scoop to fill the lined muffin cups about ⅔ full with batter. Sprinkle each muffin with turbinado sugar.
Bake for 30-35 minutes, or until lightly golden brown and a toothpick inserted in the center comes out clean.
Let muffins cool for 10 minutes in the pan, then serve or transfer to a cooling rack to cool completely.
Servings and timing
Makes 12 muffins
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
Oats: Top muffins with a sprinkle of oats instead of turbinado sugar.
Nuts: Fold in ¼ cup chopped walnuts or almonds before baking.
Chocolate chips: Add ½ cup chocolate chips (mini chips work well).
Blueberries: Reduce bananas to ½ cup and add ½ cup fresh blueberries.
Active sourdough starter: Can be used instead of discard; muffins may rise more.
Storage/Reheating
Room Temperature: Store in an airtight container for up to 3 days. Reheat in the microwave for 15-30 seconds.
Freezer: Freeze fully cooled muffins in an airtight container for up to 3 months. Thaw at room temperature and reheat for 30-60 seconds in the microwave.
FAQs
Do I need to use muffin liners?
Muffin liners prevent sticking and make cleanup easier. If not using liners, grease the pan thoroughly.
Can I use overripe bananas?
Yes! Overripe bananas are ideal as they are sweeter and mash easily into the batter.
Can I use active sourdough starter for this recipe?
Yes, but the muffins may rise more due to the extra yeast. Adjust batter portions if needed.
Why are my muffins sticking to the liners?
This usually happens if liners are thin or not properly greased. Use sturdy liners or lightly spray with cooking spray.
Can I add chocolate chips or nuts?
Absolutely! Fold in chocolate chips, nuts, or other mix-ins before filling muffin cups.
How do I know when the muffins are done?
They should be lightly golden, and a toothpick inserted in the center should come out clean.
Can I make smaller or larger muffins?
Yes. Adjust baking time slightly: smaller muffins need less time, larger muffins more.
Can I use whole wheat flour instead of all-purpose?
Yes, but the texture may be denser. You can substitute half or all of the flour with whole wheat.
How do I store muffins for longer periods?
Freeze fully cooled muffins in airtight containers or bags. They can last up to 3 months in the freezer.
Can I replace sugar with honey?
Honey can work, but reduce the quantity and adjust other liquids since honey adds moisture.
Conclusion
These Sourdough Discard Banana Muffins are a simple, versatile, and delicious way to enjoy breakfast while using up ripe bananas and sourdough discard. Moist, tender, and lightly sweet with a crunchy top, they are perfect fresh, or frozen for later enjoyment. With endless variations and easy preparation, they’re sure to become a staple in your baking routine.
These sourdough discard banana muffins are moist, tender, and lightly sweet with warm cinnamon spice and a subtle tang from sourdough discard. Topped with crunchy turbinado sugar, they’re perfect for breakfast, brunch, or snacking.
Ingredients
1/2 cup (113 grams) unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
200 grams (about 3/4 cup) sourdough discard, unfed, room temperature
1 cup mashed ripe bananas (about 2 medium bananas)
1 tablespoon turbinado sugar, for topping
Instructions
Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
In a small bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg.
In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla extract until combined.
Mix in the sourdough discard and mashed bananas until incorporated.
Gently fold in the dry ingredients until just combined; do not overmix.
Divide batter evenly among muffin cups, filling about 2/3 full. Sprinkle tops with turbinado sugar.
Bake for 30–35 minutes, or until lightly golden and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use overripe bananas for maximum sweetness and moisture.
Do not overmix the batter to keep muffins tender.
Fold in 1/2 cup chocolate chips or 1/4 cup chopped nuts if desired.
Store at room temperature for up to 3 days in an airtight container.
Freeze cooled muffins for up to 3 months and thaw at room temperature.
