
These Sourdough Discard Banana Muffins are made with fluffy, ripe bananas and your leftover sourdough discard, these muffins are sure to bring a smile to everyone’s face. Dig in and enjoy!

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If you have sourdough discard that you need to use up then this is the perfect recipe for you. And, it’s a great way to start off a school day!
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Why I Love This Recipe
- Taste: Sourdough discard banana muffins have a moist and tender crumb with just the right amount of sweetness. They’re a perfect way to use up overripe bananas and give your sourdough discard new life.
- Versatility: These muffins work great as a snack or breakfast, and can even be served as a tasty dessert. They can be enjoyed on their own or topped with your favorite spread, like almond butter or cream cheese, for a delicious treat any time of the day.
- Zero Waste: By using up your sourdough discard and overripe bananas, you’re doing your part to reduce food waste. It’s an easy way to make something delicious while being environmentally conscious. So not only will you love the taste of these muffins, but you’ll also feel good about making them!
If you love making sourdough discard recipes then you will want to check out these Sourdough Discard Cinnamon Rolls. They always get rave reviews.
Ingredients
- Light Brown Sugar
- Canola Oil
- Large Eggs
- Vanilla
- Ripened Banana
- Sourdough Discard
- Flour
- Fine Sea Salt
- Baking Soda
- Baking Powder
- Cinnamon
Variations / Options / Add-Ins
- Chocolate Chips: If you’re a fan of all things chocolate, add a generous handful of chocolate chips to the batter before baking. The melted chocolate will add a rich and decadent flavor to these already incredible muffins.
- Streusel Topping: For a crunchy and sweet twist, add a streusel topping made with flour, butter, brown sugar, and cinnamon. Crumble the topping over the muffin batter and bake as usual. You’ll love the delicious texture and extra burst of sweetness!
- Nuts: For an extra crunch, add chopped nuts (such as pecans or walnuts) to the muffin batter. The nuts will add a rich and nutty flavor to these muffins, taking them to the next level. Plus, you’ll get a little extra protein and healthy fats in each bite.
If you love delicious homemade sourdough recipes you may also enjoy this Sourdough Discard Biscuit recipe.
How to Make Sourdough Discard Banana Muffins
This is a quick overview of the steps that you need to follow to make this delicious muffin recipe. You can find the full instructions in the recipe card at the bottom of this post.
Mix together the wet ingredients and sugar until the sugar has dissolved. Add in the sourdough discard until combined.
Whisk together the dry ingredients and then add to the wet ingredients. Mix until combined. Allow the batter to rest for 10 minutes.
Once the batter has rested, pour into your muffin tin filling each cup 2/3 the way full. Bake in a 350 degrees f preheated oven for 25 minutes or until golden brown.
Allow to cool on a wire rack before serving. Try a piece of muffin topped with softened butter for an indulgent treat.
Equipment
- mixing bowls
- muffin pan
- cupcake liners
- cooling rack
Serving Suggestions
- Fresh fruit: If you’re looking to keep things light and fresh, serve your muffins with a side of fresh fruit like sliced strawberries, blueberries, or raspberries.
- Yogurt: A dollop of yogurt next to your muffin is a delicious, protein-rich addition that will give you a creamy and tangy flavor pairing.
- Coffee or Tea: A hot drink pairs perfectly with muffins. Whether you prefer coffee or tea, a steaming cup next to a freshly baked muffin is a cozy way to start your day.
- Eggs: Muffins are also a great addition to a savory breakfast. Serve with scrambled or fried eggs, and a side of bacon or sausage for a heartier meal.
- Cream cheese: Spread a layer of cream cheese over your muffins for a creamy, tangy twist that complements the sweet bananas perfectly.
Pro Tips
- Use overripe bananas: The more ripe the bananas, the sweeter and more flavorful your muffins will be. The bananas should be very soft and mashable.
- Adjust sweetness to your taste: Unlike regular banana bread or muffins, sourdough discard banana muffins don’t require as much sugar since the sourdough discard adds a tangy flavor. Adjust the amount of sugar to your personal taste.
- Mix dry ingredients first: Make sure to mix your dry ingredients well before adding them to the wet ingredients. This ensures that everything is evenly incorporated and that you won’t end up with pockets of flour.
- Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to tough muffins.
Storage
Leftovers – If you have any leftover sourdough discard banana muffins, store them in an airtight container for a few days.
Reheating – To reheat, simply microwave the muffins for 10-15 seconds, or wrap them in foil and heat them in the oven at 350ยฐF for 10 minutes. This will help them to regain their soft, moist center.
Freezing – To freeze sourdough discard banana muffins, allow them to cool completely and then place them in a freezer-safe container. They will last for up to three months in the freezer. To thaw, simply remove the muffins from the freezer and allow them to come to room temperature.
FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
The moisture in muffins comes from the liquid ingredients used in the recipe. Most muffin recipes call for a combination of wet ingredients, like eggs, milk, and oil or melted butter. These wet ingredients create steam during the baking process, which helps to keep the muffins moist.
Muffins that are not stored properly can also dry out quickly. Be sure to store them in an airtight container, away from humidity and ideally at room temperature for a few days or in the freezer for longer storage.
For the best results, you should use very ripe bananas when making banana muffins. Ripe bananas that are well-mashed into banana purรฉe make for the best texture, flavor and sweetness in the muffins.
More Muffin Recipes
If you like muffins, give these recipes a try:
Want to make this delicious recipe? Print the recipe card below, or pin it so that you can come back to it later.

Sourdough Discard Banana Muffins
Equipment
- mixing bowls
- Muffin Tin
- paper liners
- cooling rack
Ingredients
- ยพ cup Light Brown Sugar packed
- โ cup Canola Oil
- 2 Large Eggs
- 2 teaspoons Vanilla
- 1 ยผ cup Ripened Banana mashed, 3 very ripe bananas
- ยฝ cup Sourdough Discard
- 1 ยพ cup Flour
- ยฝ teaspoon Fine Sea Salt
- 1 teaspoon Baking Soda
- ยผ teaspoon Baking Powder
- ยฝ teaspoon Cinnamon ground
Instructions
- Add the sugar, oil, eggs, vanilla, and banana to a mixing bowl and whisk together until the sugar has dissolved and the mixture is smooth and creamy.
- Add the sourdough discard and stir until fully incorporated.
- In a separate bowl, mix the flour with the salt, baking soda, baking powder, and cinnamon. Add the dry ingredients to the wet and fold them together until fully incorporated. Set the batter aside to rest for 10 minutes.
- Preheat the oven to 350ยฐf.
- Add muffing liners to your muffin tin.
- Fill each muffin liner 3/4 full and evenly among the liners.
- Bake the muffins at 350ยฐf for 25 minutes or until the muffins are golden brown and fully cooked, use a toothpick to test the center muffin.
- Remove the cooked muffins, and set them on a cooling rack until cool to the touch.
- Enjoy muffins with a little butter!
Notes
- Use overripe bananas: The more ripe the bananas, the sweeter and more flavorful your muffins will be. The bananas should be very soft and mashable.
- Adjust sweetness to your taste: Unlike regular banana bread or muffins, sourdough discard banana muffins don’t require as much sugar since the sourdough discard adds a tangy flavor. Adjust the amount of sugar to your personal taste.
- Mix dry ingredients first: Make sure to mix your dry ingredients well before adding them to the wet ingredients. This ensures that everything is evenly incorporated and that you won’t end up with pockets of flour.
- Don’t overmix the batter: Once you add the dry ingredients to the wet ingredients, mix just until everything is combined. Overmixing can lead to tough muffins.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
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