Easy Sourdough Discard Banana Muffins

These easy sourdough discard banana muffins are loaded with flavor, have a moist + tender crumb, and are absolutely delicious.

They are the perfect way to use up excess sourdough discard and overripe bananas!

Why You’ll Love Sourdough Banana Muffins

• Flavor: Nutmeg and cinnamon, combined with vanilla extract, give these banana muffins loads of flavor!
• Moist: Moist and tender, these are the BEST banana muffins you will ever make.
• Easy: We keep the ingredient list streamlined- no special ingredients needed.
• These versatile muffins are perfect for snacking, breakfast, or brunch… I like to freeze half the batch and save them for a mid-week treat for my kids.

Love love love this recipe!! The muffins turn out so moist! -Francis

This recipe is a great way to use up sourdough starter discard– And if you love muffins, try these sourdough blueberry muffins, sourdough apple muffins, or sourdough zucchini muffins!

Ingredients

See the recipe card for full ingredient list and measurements.

Sourdough discard: I like to use sourdough discard that is 24-48 hours old. The older the discard, the tangier the flavor will be.

Melted butter: Melted butter adds a rich depth of flavor that compliments the sweet banana flavor.

Mashed bananas: Use bananas that are very ripe, with lots of brown spots. They should be very ripe and slightly mushy. Make sure to either weigh or measure your bananas in cups for best results!

Nutmeg: A pinch of nutmeg adds a unique warm and cozy flavor to the muffins, which many people love. You can leave it out if you prefer!

Leaveners: Use both baking soda and baking powder to give these muffins a nice, tall rise while baking.

Variations + Substitutions

• Texture and flavor: Add in mini chocolate chips, nuts like walnuts or pecans, or raisins to give these muffins even more flavor and texture.
• Dairy free: 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. 

Step 1: In a large mixing bowl whisk all of the dry ingredients.  In a small bowl, mash the bananas well with a fork. 

Step 2: 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 mix until just combined.

Step 3: Allow the dough to rest for 15-20 minutes. Fill each cupcake liner to the top with cupcake batter.

Step 4: 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.

Jamie’s Sourdough Muffin Recipe Tips

• Preheat the oven temperature to 425 degrees F and bake the muffins for five minutes, then reduce the temperature- this will give you tall, bakery style muffins.
• If you don’t have any sourdough discard, feel free to use active sourdough starter- stir it down before adding to the dough.
• 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!
• If you don’t have muffin liners, grease and flour your tin and the muffins will slide right out.

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.

More Easy Sourdough Recipes

For more breakfast recipes, try my sourdough pikelets, sourdough pancakes, and sourdough crepes!

If you tried this sourdough discard banana muffin recipe or any other recipe on my blog please leave a star rating and let me know how it went in the 📝 comments below. Thanks for visiting! 🙂