Sourdough Discard Banana Muffins

Ready to use up that extra sourdough discard in the most delicious way? These sourdough discard banana muffins are packed with sweet banana flavor, incredibly fluffy, and perfect for a quick breakfast or snack. Plus, they’re a great way to reduce food waste while baking something totally crave-worthy!

Whether you’re new to sourdough baking or you have an active sourdough starter that’s overflowing, this easy sourdough muffin recipe will become a new favorite. Let’s get baking!

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There’s something so cozy about pulling a batch of banana muffins out of the oven. These sourdough discard banana muffins are a favorite in our house! My kids especially love them with chocolate chips and walnuts mixed in.

Ingredients You’ll Need for Sourdough Banana Bread Muffins

• all-purpose flour
• baking soda
• baking powder
• salt
• mashed bananas
• unsalted butter, melted
• packed light or dark brown sugar
• a large egg, at room temperature
• vanilla extract
• milk (any kind, dairy or non-dairy), at room temperature
• sourdough discard, at room temperature. For best flavor and texture, use sourdough discard that’s about 1–2 days old—just enough tang to balance the sweetness!
• optional: chopped walnuts or chocolate chips

Step-by-Step Instructions for Sourdough Discard Banana Muffins

1. Preheat oven to 350°F (176°C) and line a 12-count muffin tin with paper liners, or lightly grease it.
2. In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Set aside.
3. Mash the overripe bananas with a fork until smooth.
4. In a large mixing bowl, melt the butter, then add the brown sugar. Use a spatula to cream them together. Whisk in the egg, mashed bananas, sourdough discard, and vanilla extract until fully combined.

5. Pour the wet ingredients into the dry ingredients and gently mix with a spatula until just combined (be careful not to overmix!). Fold in chocolate chips or chopped walnuts if using.
6. Divide the muffin batter evenly into the prepared muffin tin, filling each cup about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack.

Tips for Success

• Fluff your flour first: Before measuring your flour, give it a good fluff with a spoon, then gently spoon it into your measuring cup and level it off with a knife. This makes sure you don’t accidentally pack in too much flour, which can lead to dry muffins. If you want to get it just right (and I always do!), use a kitchen scale for the most accurate measurements.
• Use room temperature ingredients: Let your egg, milk, and sourdough discard sit out until they reach room temperature. It’s a simple trick that makes a big difference. Everything blends together more smoothly, which helps create that soft, tender crumb we all love in a great sourdough banana muffin recipe.
• Mash those bananas well: The bananas should be mashed until smooth with just a few small lumps. Honestly, this is one of my kids’ favorite parts of baking! They love grabbing a fork and getting to work. It’s a fun job for little hands and gives the muffins the perfect banana flavor in every bite.
• Don’t overmix the batter: Once you add the dry ingredients to the wet mixture, stir just until you no longer see dry streaks. A few little lumps are totally fine! Overmixing can make the muffins dense instead of light and fluffy.
• Scoop evenly for perfect muffins: Use a large cookie scoop or an ice cream scoop to divide the batter into your muffin liners. This way, your muffins bake evenly and rise into those pretty golden brown domes on top!

What Type of Bananas to Use

For the best banana flavor, you’ll want to go for overripe bananas (the more brown and spotty, the better!). As bananas ripen, their starches turn into sugar, making them super sweet and soft. These bananas are perfect for baking because they mash easily and bring a natural sweetness and moisture that’s key to making your sourdough discard banana muffins incredibly tender.

Plus, using overripe bananas is a great way to reduce food waste so you’re not only baking something delicious but also helping out the planet!

If you have some overripe bananas hanging out in your freezer, feel free to use them in this recipe! Frozen bananas can work wonderfully in your sourdough discard banana muffins. Just thaw them first, then drain off any excess liquid before mashing them. Frozen bananas tend to be extra soft, so they’ll blend right in and add that perfect moisture and sweetness to your muffins.

How to Store and Freeze Sourdough Muffins

• Store cooled muffins in an airtight container at room temperature for up to 3 days.
• For longer storage, wrap muffins individually in plastic wrap or place them in a freezer bag or air-tight container. Freeze for up to 3 months.
• To enjoy later, thaw muffins at room temperature or warm them briefly in the microwave for that fresh-baked taste.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!