Sourdough banana muffins are an elevated twist on classic banana muffins, offering a subtle tang from sourdough discard while remaining soft and moist inside with a nicely browned crust. Ripened bananas and sourdough combine to create a richer, more complex flavor than ordinary muffins.
If you have overripe bananas and extra sourdough starter, these muffins are a perfect use for both. They’re quick to prepare, full of banana flavor, and great for breakfast, snacks, or freezing for later.
For more sourdough discard recipes, check out other favorites on the site for inspiration—there are many easy ways to use discard when baking.
🍌Ingredients
Ripe Bananas: Use overly ripe, soft bananas (not rotten) for the best sweetness and moisture.
Sourdough Discard: This recipe uses unfed sourdough discard, though active starter can be substituted if preferred.
Melted Butter: Melt the butter then let it cool slightly so it won’t scramble the egg when mixed.
See the recipe card below for full ingredient quantities and optional add-ins.
🥣How to Make
Step 1: Preheat the oven to 350°F (175°C).
Step 2: Prepare a 12-muffin pan with cooking spray or paper liners. Lightly greasing the pan works well.
Step 3: In a small bowl, mash the bananas with a hand mixer or fork until mostly smooth with a few small lumps.
Step 4: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon; set aside.
Step 5: In a large bowl, combine the cooled melted butter and sugar, beating briefly until blended.
Step 6: Stir in the sourdough discard until the mixture is smooth.
💡Pro Tip: Mix just until combined. Overmixing can make muffins dense.
Step 7: Add the egg and mix until just combined—again, avoid overmixing.
Step 8: Fold the mashed bananas into the wet ingredients with a spatula until evenly distributed.
Step 9: Gently fold the dry ingredients into the wet mixture until just combined—do not overwork the batter.
Step 10: Divide the batter among the 12 muffin cups, filling each just below the rim for a classic muffin top. This recipe yields about 12–15 muffins depending on how full you fill the cups.
Step 11: Bake for 20–25 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Step 12: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.
❓Recipe FAQs
You will need 3 large bananas for this recipe. They should be very ripe and soft for the best texture and sweetness.
Yes. Allow muffins to cool completely, then store in a freezer-safe bag or container. Thaw at room temperature or warm briefly before serving.
🍞Other Sourdough Recipes
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Sourdough Discard Muffins
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Sourdough Lemon Poppy Seed Muffins
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Sourdough Cornbread
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Sourdough Cookie Recipes
If you try this recipe, please consider leaving a rating and a comment in the recipe card area. Feedback helps improve recipes and is always appreciated.
📋Recipe
Sourdough Banana Muffins
Equipment
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12 Muffin Pan
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Glass Bowls
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Hand Mixer
Ingredients
- 1 & ½ Cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon Sea Salt
- ½ teaspoon Ground Cinnamon
- 3 Large Bananas Overly ripe but not rotten
- ½ Cup Melted Butter Then cooled
- ¾ Cups White Sugar
- 1 Cup Sourdough Discard
- 1 Large Egg
Optional
- Chocolate Chips
- Chopped Walnuts
Instructions
- Preheat oven to 350°F and prepare a 12-muffin pan with cooking spray or liners.
- Mash bananas until mostly smooth with a few lumps.
- Whisk the flour, baking soda, baking powder, salt, and cinnamon together; set aside.
- Combine cooled melted butter and sugar in a large bowl and mix briefly.
- Stir in the sourdough discard until smooth. Pro Tip: avoid overmixing.
- Mix in the egg until just combined.
- Fold the mashed bananas into the wet ingredients until incorporated.
- Fold the dry ingredients into the wet mixture until just combined.
- Divide batter among muffin cups, filling just below the rim; yields 12–15 muffins.
- Bake 20–25 minutes until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to a rack.
Notes
Ripe Bananas: Use overly ripe bananas for sweetness and moisture, but avoid any that are moldy or rotten.
Sourdough Discard: This recipe calls for unfed discard, but active starter can be used if that’s what you have on hand.
Melted Butter: Melt then cool the butter so it won’t scramble the egg when mixed into the batter.
Nutrition
Carbohydrates: 35g
Protein: 3g
Fat: 8g