Sourdough Discard Banana Muffins are a wonderful way to put leftover sourdough starter to good use while enjoying sweet, moist banana goodness. These muffins have a tender crumb with natural banana flavor shining through, plus a slight tang from the sourdough discard that makes them taste extra special. They’re soft, slightly chewy, and just the right amount of sweet to satisfy a snack or breakfast craving.
I love making these muffins when I have some sourdough discard sitting in the fridge because it’s such an easy way to waste less and bake more. The combination of ripe bananas and sourdough discard creates a nice depth of flavor that you don’t always get in regular banana muffins. I usually add a handful of walnuts or chocolate chips to make them even more comforting and fun to eat.
My favorite way to enjoy these muffins is warm, fresh from the oven, with a little pat of butter melting on top. They’re perfect alongside a cup of coffee or tea for a relaxed morning or a simple afternoon pick-me-up. Plus, they freeze well, so I often make a batch and save some for busy days when I need a quick homemade treat.
Key Ingredients & Substitutions
Sourdough Discard: This is the star ingredient that adds a subtle tang and extra moisture. If you don’t have discard, you can swap with plain yogurt or buttermilk for a similar effect.
Bananas: Use ripe or overripe bananas for the sweetest flavor and moist texture. The browner the skin, the better on sweetness and softness!
Oils & Fats: I prefer vegetable oil for a light texture, but melted butter works well too for a richer taste.
Flour: All-purpose flour keeps these muffins tender. You could try whole wheat, but expect a denser texture and nuttier flavor.
How Do I Avoid Overmixing the Batter?
Overmixing can make muffins tough and dense. Here’s how to mix just right:
- After combining wet and dry ingredients, gently fold the batter with a spatula—don’t stir vigorously.
- Stop as soon as the flour streaks disappear; some lumps are okay.
- This helps keep the muffins tender and fluffy.
I always remind myself that less mixing means softer muffins, so I take it slow and steady.
Equipment You’ll Need
- 12-cup muffin pan – I like this size because it gives each muffin plenty of room to rise and cook evenly.
- Mixing bowls – a large bowl for wet ingredients and a separate one for dry makes mixing easier.
- Whisk or spatula – gentle mixing prevents overworking the batter and keeps the muffins tender.
- Measuring cups and spoons – accurate measurements ensure the right texture and flavor.
- Paper liners or non-stick spray – helps remove the muffins easily and keeps them from sticking.
Flavor Variations & Add-Ins
- Chocolate chips – swapping or adding chocolate chips makes them extra sweet and fun for kids.
- Walnuts or pecans – add crunch and nutty flavor, great for a hearty bite.
- Blueberries or diced apples – fold in fresh fruit for extra juiciness and freshness.
- Spices like nutmeg or ginger – give a warming, cozy touch, perfect for fall or winter baking.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
- 1 cup sourdough discard (unfed starter)
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/3 cup vegetable oil or melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup chopped walnuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Add a few extra minutes to cool the muffins before enjoying. Perfect for a quick and easy treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Pan:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups to keep muffins from sticking.
2. Mix the Wet Ingredients:
In a large bowl, combine the sourdough discard, mashed bananas, granulated sugar, brown sugar, vegetable oil (or melted butter), egg, and vanilla extract. Whisk everything together until the mixture is smooth and well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if you’re using it). This ensures the leavening agents and spices are evenly distributed.
4. Blend Wet and Dry Ingredients:
Pour the dry ingredients into the bowl with the wet ingredients. Gently fold the mixture until just combined. It’s okay if the batter is a little lumpy — avoid overmixing to keep your muffins tender.
5. Add Optional Mix-Ins:
If you like, fold in chopped walnuts or chocolate chips now for a tasty crunch or extra sweetness.
6. Fill the Muffin Cups:
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to give the muffins room to rise without spilling over.
7. Bake:
Place the muffin pan in the oven and bake for 20-25 minutes. The muffins will be golden on top and a toothpick inserted into the center should come out clean.
8. Cool and Serve:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!
Store any leftovers in an airtight container for up to 3 days, or freeze to enjoy later.
Can I Use Frozen Bananas for These Muffins?
Absolutely! Just thaw them completely and drain any excess liquid before mashing to avoid a soggy batter.
How Can I Store Leftover Muffins?
Keep them in an airtight container at room temperature for up to 3 days, or freeze muffins individually wrapped for up to 2 months. Thaw at room temperature before enjoying.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or buttermilk works well as a substitute to add moisture and a slight tang.
Can I Make These Muffins Gluten-Free?
Yes! Replace all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum or add some for structure.