Sourdough Discard Banana Muffins are a delightful way to use up your sourdough starter discard without any waste. These muffins are packed with ripe bananas that bring natural sweetness and moisture, while the sourdough discard adds a subtle tang and a tender crumb. With a golden-brown top and a soft inside, they’re the perfect treat any time of day.
I love making these muffins when my bananas are just a bit too ripe to eat on their own. Mixing in the sourdough discard gives them an extra boost of flavor and makes me feel great about using every bit of my starter. They come together easily, and I usually find myself sneaking an extra one before they even cool down!
These muffins are lovely for breakfast or a quick snack with a cup of coffee or tea. I like to share them with friends and family because they’re simple, comforting, and remind me of cozy mornings. Plus, if you have sourdough discard sitting in the fridge, this is a wonderful and delicious way to put it to good use.
Key Ingredients & Substitutions
Ripe Bananas: These are essential for flavor and moisture. Use very ripe bananas with brown spots—they mash easily and add natural sweetness. Overripe bananas work best here!
Sourdough Discard: This adds a nice tang and helps make the muffins tender. You can use any unfed sourdough discard you have. If you don’t have discard, plain yogurt or sour cream can be a good substitute.
Sugar: I prefer brown sugar because it adds moisture and a slight caramel flavor. White sugar works fine too. For less sugar, try honey or maple syrup but reduce other liquids slightly.
Butter or Oil: Melted butter gives a richer taste, but you can swap in oil (like vegetable or coconut) to keep the muffins dairy-free.
Flour: All-purpose flour is standard here. For a nutty twist, you can replace part with whole wheat flour. Just note it might make muffins a bit denser.
How Do You Keep Banana Muffins Moist and Tender?
Moisture and texture come from careful mixing and the ripe bananas paired with sourdough discard. Here’s how to get it just right:
- Mash your bananas very well for even moisture.
- Mix wet ingredients (bananas, discard, butter, egg, vanilla) until smooth before adding dry ingredients.
- When adding the dry mix, fold gently just until combined—overmixing can make muffins tough.
- Don’t forget to let the muffins cool in the pan for a few minutes before moving them; this helps them set without drying out.
With these tips, you’ll get soft, tender muffins with a nice crumb every time.
Equipment You’ll Need
- Standard muffin tin – I like it because it gives each muffin a nice shape and even baking.
- Paper or silicone muffin liners – keep cleanup easy and prevent sticking.
- Mixing bowls – for combining wet and dry ingredients separately, making mixing simple.
- Whisk or spoon – for mixing everything together gently.
- Measuring cups and spoons – to ensure accurate measurements for best results.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful to make sweet, melty pockets inside the muffins.
- Walnuts or pecans – stir in for extra crunch and nuttiness.
- Blueberries or raspberries – fold in fresh or frozen berries for fruitiness.
- Cocoa powder – replace some flour with cocoa for a chocolate banana flavor.
Sourdough Discard Banana Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup ripe mashed bananas (about 2-3 medium bananas)
- 1/2 cup sourdough discard (unfed or discard from your starter)
- 1/2 cup sugar (brown sugar adds extra moisture and flavor)
- 1/4 cup melted butter (or oil for a dairy-free option)
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 1/2 cup chopped nuts or chocolate chips (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to bake. Add a few extra minutes to cool the muffins before enjoying. Overall, you’ll have delicious, warm muffins ready in about 35 minutes!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease each cup well to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the mashed bananas, sourdough discard, sugar, melted butter, egg, and vanilla extract. Stir until everything is smooth and well blended.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and optional cinnamon. This helps to evenly distribute the leavening agents and spices.
4. Mix Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Gently fold the ingredients together until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Add Optional Mix-ins:
If you’d like, fold in your choice of chopped nuts or chocolate chips to add texture and flavor to the muffins.
6. Fill the Muffin Cups:
Divide the muffin batter evenly among the muffin cups, filling each about 3/4 full to give the muffins room to rise.
7. Bake the Muffins:
Bake in the preheated oven for 20-25 minutes. To check doneness, insert a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, the muffins are ready.
8. Cool and Enjoy:
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm.
Can I Use Frozen Bananas for These Muffins?
Yes! Just thaw frozen bananas completely and drain any excess liquid before mashing to avoid making the batter too wet.
What Can I Substitute for Sourdough Discard?
If you don’t have sourdough discard, plain yogurt or sour cream can work well as substitutes to keep the muffins moist and tender.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Reheat gently in the microwave or oven before serving.
Can I Add Mix-Ins to the Muffins?
Definitely! Mix in chocolate chips, nuts, or even berries to add extra flavor and texture to your muffins.