Sourdough Discard Banana Muffins
Sourdough Discard Banana Muffins (Soft, Fluffy & So Easy)
These sourdough discard banana muffins are a staple in our kitchen. They’re soft, fluffy, and just the right amount of sweet—made with ripe bananas, a scoop of sourdough discard, and simple pantry staples.
I’ve been baking these for years, and here’s the honest truth: the hardest part is keeping ripe bananas around long enough to use them! I’ve even started hiding a few just so I can make a batch when the craving hits.
They’re perfect for breakfast, lunchboxes, or an afternoon snack—and no one will ever guess they’re made with leftover starter.
❤️ Why You’ll Love Sourdough Discard Banana Muffins
You’ll love these banana muffins because you can feel good about the ingredients and the way they fill your loved ones bellies. The texture is divine and it uses up sourdough discard which helps us not waste any of that starter filled with good bacteria.
🍲 Ingredients
Sourdough Discard – This is just inactive sourdough starter that hasn’t been fed. It is equal parts flour and water that has already risen and fallen and now can be added to a multitude of recipes.
Flour – All-purpose flour, which I have learned is not only a kitchen staple, but a kitchen necessity.
Ripe Bananas – you could use regular yellow bananas that you just bought, but if you want a super moist muffin with deep banana flavor, then waiting for the bananas to get brown is the way to go.
👩🍳 How to Make Discard Banana Muffins
Recipe: In a medium bowl, mix together flour, salt, baking soda, baking powder and set aside. In a large bowl, mash bananas, add brown sugar, eggs, coconut oil, vanilla and whisk together. Add sourdough discard until there are no white streaks.
Add dry ingredients all at once into the wet mixture and fold in gently. Let the batter rest for 15 minutes. (You can also add walnuts, chocolate chips, or whatever you’d like into the batter).
Preheat oven to 375 degrees, add 1/4 cup of batter into your muffin tins and bake for 20-25 minutes. Let cool, smother with butter and enjoy!
🪄 Tips and Tricks
- Letting your batter rest for 15 minutes lends for a much better texture in the long run.
- You can use sourdough discard that’s been on the counter or coming straight from the fridge.
- Do not over mix your batter or the muffins will become more dense.
🗒 Variations
You can add chocolate chips to the muffin batter, or even a half cup of peanut butter to change the flavor and add some fun for the kids.
- chocolate chip muffins
- peanut butter banana muffins
🗒 Substitutions
If you don’t have any sourdough discard, you can use active starter that is stirred down a bit. You can substitute the whole-wheat flour for all-purpose flour.
🗒 Best Served
- smeared in butter with a drizzle of honey
- for breakfast with a side of eggs
- smeared with butter and a sprinkle for cinnamon sugar for breakfast
👝 How to Store Leftovers
Store the leftovers in an airtight container or Ziplock bag on the counter for 3-4 days.
🤔 Common Questions
You don’t have to, but the texture is better when the sourdough discard has relaxed in the batter.
Absolutely, fold in chocolate chips or walnuts into the batter right before scooping it into your muffin tins.
Sourdough Discard Banana Muffins
Ingredients
- 3-4 very ripe bananas
- ½ cup sourdough discard
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ½ tsp salt
- ¼ tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- ¾ cup brown sugar
- ⅔ cup melted coconut oil
- 2 eggs
- 1 tsp vanilla
Instructions
- In a medium bowl, mix together flour, salt, baking soda, baking powder and set aside.
- In a large bowl, mash bananas, add brown sugar, eggs, coconut oil, vanilla and whisk together. Add sourdough discard until there are no white streaks.
- Add dry ingredients all at once into the wet mixture and fold in gently. Let the batter rest for 15 minutes.
- Preheat oven to 375 degrees. Add 1/4 cup of batter into your muffin tins and bake for 20-25 minutes.
