Easy Sourdough Discard Banana Muffins
Last Updated on April 21, 2026 by Jamie Saechao
Jump to RecipeThese easy sourdough discard banana muffins are loaded with flavor, have a moist + tender crumb, and are absolutely delicious. They make the perfect sourdough addition to breakfast, brunch, or snacking!
Featuring the perfect amount of sweetness and a little tang from the sourdough discard, these muffins are bursting with banana flavor!
My kids seem to do one of two things with bananas–either gobble them all instantly or pretend that they don’t exist. So when we end up with overripe bananas, we make banana muffins!
If you don’t have any sourdough discard, feel free to use active sourdough starter- just stir it down before adding to the dough
If you are in the mood for a sweet bread, you can find my sourdough chocolate chip banana bread recipe here!
Why You’ll Love Sourdough Banana Muffins
- Nutmeg and cinnamon, combined with vanilla extract, give these banana muffins loads of flavor!
- Moist and tender, these are the BEST banana muffins you will ever make
- Super easy, we keep the ingredient list streamlined- no special ingredients except for sourdough starter!
- These versatile muffins are perfect for snacking, breakfast, or brunch!
This recipe is a great way to use up your sourdough starter discard– if you love muffins, try these sourdough blueberry muffins, sourdough apple muffins, or sourdough zucchini muffins!
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Ingredients
Wet ingredients: Egg, sourdough discard, light brown sugar, milk, melted butter, vanilla extract, over ripe bananas
Dry ingredients: Flour, baking powder, baking soda, salt, nutmeg, cinnamon
Variations
- Add in mini chocolate chips, nuts like walnuts or pecans, or raisins
- Dairy free substitutions: Substitute almond milk or soy milk and melted coconut oil (or other vegetable oil) for the melted butter
How To Make Sourdough Discard Banana Muffins
Preheat the oven to 425 degees F and line a muffin tin with muffin liners.
In a large mixing bowl whisk all of the dry ingredients. In a small bowl, mash the bananas well with a fork.
Beat the butter, mashed bananas, sugar, egg, milk, and vanilla in a separate bowl or stand mixer. Add in the sourdough discard and beat until combined.
Add the dry ingredients to the wet, and beat until just combined. Use a spatula to scrape down the sides of the bowl. Optional: allow the dough to rest for 15-30 minutes for tall, bakery style muffins!
Fill each cupcake liner to the top with muffin batter. I like using a cookie scoop to keep things clean and tidy.
Tip: we love using these parchment paper liners for easy removal!
Bake at 425 degrees F for five minutes. Without opening the oven, reduce the temperature to 350 degrees F and bake for an additional 16-18 minutes or until a toothpick comes out dry.
Baking Tips
- Preheating the oven temperature to 425 degrees F and baking the muffins for five minutes will give you tall, bakery style muffins!
- For easy cleanup, use a cookie scoop to scoop the batter into the muffin tins
- To test for doneness, simply insert a toothpick into the muffins. If it comes out clean, they are done!
- Use these amazing no stick parchment paper muffin liners so your muffins don’t stick!
Storing Muffins
Allow the muffins to cool completely before storing. Store at room temperature in an air tight container for a few days, or transfer to the fridge and store for up to one week.
Double wrap the muffins and put them in the freezer for up to 3 months.
For more breakfast recipes, try my sourdough pikelets, sourdough pancakes, and sourdough crepes!
Easy Sourdough Discard Banana Muffins
Equipment
- 1 Large Bowl
- 1 stand mixer or hand held mixer
- 1 Cupcake tin
- 12 cupcake liners
Ingredients
- 1 and 1/2 cups all purpose flour 188 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 and 1/2 cups mashed ripe bananas 350 grams
- 1/3 cup sourdough discard 80 grams
- 1 egg (large) room temperature
- 2 tsp vanilla
- 6 tbsp melted butter or coconut oil
- 2 tbsp milk
- 2/3 cup brown sugar (light or dark) packed
Instructions
- Preheat the oven to 425 degrees F and line a muffin tin with muffin liners.
- In a large mixing bowl whisk all of the dry ingredients. In a small bowl, mash the bananas well with a fork.1 and 1/2 cups all purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg
- In a separate mixing bowl or a stand mixer, beat the melted butter, mashed bananas, sugar, milk, egg, and vanilla. Add in the sourdough discard and beat until combined.1 and 1/2 cups mashed ripe bananas, 1/3 cup sourdough discard, 1 egg (large), 2 tsp vanilla, 6 tbsp melted butter, 2/3 cup brown sugar (light or dark)
- Add the dry ingredients to the wet, and beat until just combined. Use a spatula to scrape down the sides of the bowl.
- Fill each cupcake liner to the top with muffin batter.
- Bake at 425 degrees F for five minutes. Without opening the oven, reduce the temperature to 350 degrees F and bake for an additional 16-18 minutes or until a toothpick comes out clean.
Notes
- For taller muffins, let the batter rest for 15-30 minutes before baking.
- Bake the muffins for five minutes at 425 degrees, then reduce the temperature to 350 degrees F to encourage tall, bakery style muffins.
- Active sourdough starter can be used in this recipe- just stir it down prior to adding it to the batter.
- Add in nuts, raisins, or mini chocolate chips to make these muffins extra special!
Love love love this recipe!! The muffins turn out so moist!
Hi Frances- Thank you so much for the feedback! I’m so glad you love this recipe, we really enjoyed these muffins as well!