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Sourdough Discard Banana Muffins

These sourdough discard banana muffins are soft, fluffy, and packed with sweet banana flavor! This easy sourdough muffin recipe is a great way to use up extra sourdough discard and overripe bananas while creating a quick breakfast or snack everyone will love. Add chocolate chips or walnuts for a fun twist on these delicious muffins!
Print Recipe
sourdough discard banana muffins sitting on a cooling rack next to bananas and sourdough starter
Prep Time:30 minutes
Cook Time:30 minutes

Ingredients

  • 1½ cups (188g) all-purpose flour (spooned and leveled)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1¼ cups (388g) mashed bananas (about 3 large overripe bananas)
  • 2 tbsp (28g) unsalted butter, melted
  • ⅔ cup (135g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 2 tbsp (30ml) milk (any kind, dairy or non-dairy), at room temperature
  • ½ cup (125g) sourdough discard, at room temperature

Optional Mix-ins

  • ½ cup (60g) chopped walnuts
  • ½ cup (85g) semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F (176°C). Line a 12-count muffin pan with muffin liners or lightly grease the pan.
  • In a large bowl, whisk the all-purpose flour, baking soda, baking powder, and salt together. Set aside.
  • In another bowl, mash the bananas (use brown bananas for the best flavor).
  • Melt the butter and pour it into a large mixing bowl. Add the brown sugar and stir to combine.
  • Add the egg, sourdough starter discard, mashed bananas, vanilla extract, and milk. Whisk the wet mixture until smooth.
  • Gently fold the wet ingredients into the dry ingredients until just combined (be careful not to overmix!).
  • Stir in chocolate chips or chopped walnuts, if using.
  • Divide the muffin batter evenly among the muffin liners, filling each about ¾ full.
  • Bake in the preheated oven for 20-25 minutes, or until the top of the muffins are set and a toothpick comes out clean. The muffins should be a beautiful golden brown.
  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use very ripe brown bananas for the best banana flavor and moisture.
  • If your muffins aren’t done at 20 minutes, bake for a few extra minutes until the top of the muffins are lightly golden and spring back to the touch.
  • Store muffins in an airtight container or a ziplock bag at room temperature for up to 3 days.
  • To freeze, place them in a freezer-safe ziplock bag for up to 3 months.
  • This easy sourdough banana muffin recipe is a delicious way to use sourdough discard without letting it go to waste!