Sourdough Banana Muffins

If you throw out your sourdough discard after feedings, this is your reminder to stop – especially when you could make sourdough banana muffins instead! These delicious grab-and-go muffins are easy to make ahead and freeze for busy mornings!

Are you looking for more easy breakfast recipes? Try cinnamon overnight oats or overnight oats with coconut milk.

Why You’ll Love This Recipe

• These muffins are a delicious way to use extra sourdough discard instead of tossing it out.
• Use the overripe bananas your kids (or you) forgot about on the kitchen counter. 
• Including sourdough starter in the batter gives the muffins a subtle tangy flavor. 
• Sourdough banana bread muffins make for a quick breakfast and easy meal prep. 
• The recipe is easy to make and comes together in one hour. 

What is Sourdough Discard?

Sourdough discard is the starter you remove or discard when feeding and maintaining an active sourdough starter. 

So, why do you need to discard half the starter? If not, you will end up with an overflowing container of starter. Also, removing some of the starter allows the yeast more ‘food’ to eat each time you feed it with fresh flour and water. If you’re worried about being wasteful, try these muffins or make my orange cranberry sourdough discard scones.

What You Need to Make this Recipe

• Butter: Using melted butter results in a more delicate crumb. You can substitute it with olive oil or vegetable oil.
• Brown Sugar: Use light or dark brown sugar, depending on what you have.
• Eggs: Bind the ingredients together with eggs.
• Overripe Bananas: The riper the bananas, the sweeter the muffins will be. Mash them before adding them to the wet ingredients. If you don’t have overripe bananas but want to make the recipe, I’ve got your back. Preheat the oven to 250°F (121°C). Place the bananas (peel and all) on a rimmed baking sheet and bake for 30-40 minutes until they darken. Let the bananas cool first before using them.
• Greek Yogurt: For added moisture, include full-fat yogurt in the batter.
• Vanilla Extract: Vanilla extract adds more flavor. 
• Sourdough Starter Discard: I use unfed, room-temperature sourdough discard to make this recipe. If you keep your aged discard (I collect my discard in a separate jar in my fridge, adding to it when I feed my starter) in the refrigerator as I do, remove the jar 30 minutes before you’re ready to prepare the muffins to let the mixture to come to room temperature.
• Flour: All-purpose flour is a staple in most pantries. You can also use whole wheat flour or gluten-free flour to meet your dietary needs, though I haven’t tested this recipe with those variations. 
• Baking Powder: Add baking powder to the banana muffins with sourdough starter, resulting in a light and fluffy treat.
• Baking Soda: The baking soda acts as a leavening along with baking powder.
• Salt: Balance the sweetness in the bread with a small amount of sea salt.

Additions and Substitutions

• Mix-Ins: Add-ins like chocolate chips, chopped walnuts, or pecans can make the muffins even more delicious.
• Toppings: Skip the streusel or replace it with a sprinkling of oats.
• Active Sourdough Starter: If you want to use active sourdough starter rather than discard, go for it! And since active starter has more yeast than discard, the muffins will have more of a rise. I recommend adding less batter to the muffin cups so they don’t overflow.

How to Make Sourdough Banana Muffins

The full recipe with measurements is in the recipe card below.

Step 1: Preheat the oven to 350°F (176°C) and line a muffin tin with liners. Whisk flour, baking powder, baking soda, and salt in a large bowl. Set it aside.

Step 2: Use a fork to mash the bananas until they are smooth. Stir the melted butter and sugar into a mixing bowl until the sugar dissolves.

Add the eggs, yogurt, vanilla extract, and mashed banana to the bowl and mix to incorporate.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients and stir with a spatula until just combined, careful not to over-mix.

Step 4: Use an ice cream scoop to divide the muffin batter evenly into the muffin tin.

Step 6: Bake for 20-25 minutes or until a toothpick inserted into the center pulls clean. Remove the muffins from the oven and transfer them to a wire rack to cool.

Expert Tips

• Remove the starter in the refrigerator and let it come to room temperature before using it.
• Spoon and level the flour into measuring cups for baking accuracy.
• For optimal results, use room temperature ingredients; this especially applies to the eggs.
• Before using baking powder and baking soda, it’s important to whisk them into the flour mixture to ensure they are evenly distributed.
• Avoid over-mixing the batter, as it can result in dense muffins.
• If you don’t have muffin liners, that’s okay! Grease the muffin tin with cooking spray, oil, or butter before adding the batter.
• When filling the muffin cups, use an ice cream scoop to divide the batter and reduce the mess.
• When finished, insert a toothpick into the center of the muffins. It should come out clean when they are done cooking.

Serving Suggestions

Consider adding mix-ins to the sourdough banana muffins. Chopped nuts and chocolate chips are a popular addition to the muffins, but here are some other mix-ins to consider:

• Pecans, Walnuts
• Raisins, Cranberries
• Chia Seeds, Flax Seeds
• Coconut Flakes
• Peanut Butter

What to do With the Leftovers

• Storage – Let the muffins cool completely so the condensation does not build up inside the container. Then, transfer the leftovers to an airtight container and leave them on the counter for four days.
• Freeze – Once the muffins are cool, wrap them individually with foil and place them in a freezer-safe container or bag for next time. Sourdough discard banana muffins freeze for three months.
• Thaw – Defrost the muffins on the counter overnight.
• Reheat – Warm individual muffins in the microwave for 20-25 seconds, or you can heat them in the oven at 350°F (176°C) for 15 minutes until they are heated through.

Frequently Asked Questions